Chervil

chervil organic culinary herbs Colorado

Chervil (Anthriscus cerefolium), sometimes called garden chervil, is a delicate annual herb, usually used to season mild-flavoured foods such as poultry, some seafoods, and young vegetables. It is a constituent of the French herb mixture fines herbes. Some cooks refer to chervil as "gourmet's parsley."

POACHED SALMON SALAD WITH CHERVIL
Chervil is a delicate, lightly scented herb primarily used for garnishing.

1 lb. boneless salmon fillets
2-4 tablespoons extra-virgin olive oil
½ cup plain yogurt
1 teaspoon fresh lemon juice (or to taste)
Salt and freshly ground black pepper
Fresh chervil to garnish
Poach salmon fillets over very low heat until just cooked through. Cool the salmon, and flake it. Whisk together olive oil, yogurt, lemon juice, salt and pepper.
Toss with salmon. Garnish with fresh whole chervil leaves

GRILLED SCALLOPS WITH PERNOD AND CHERVIL
What a gorgeous idea for an evening on the patio.

1 lb. sea scallops
Extra-virgin olive oil
2 teaspoons Pernod liqueur
Fresh chervil for garnish
Brush scallops with a mixture of olive oil and Pernod. Grill scallops, being careful not to overcook. Top with fresh chervil leaves.

OMELET WITH FINES HERBES
Chervil is one of the main ingredients in fines herbes, a mixture of parsley, chives, chervil and tarragon (PCCT).

Finely mince equal amounts of parsley, chives and chervil. Add a smaller amount of tarragon and mix all together. Add this to omelets, frittatas and scrambled eggs for a delicious twist for all your favorite egg dishes.

BROILED SEA BASS WITH CRÈME FRAICHE AND MUSTARD
Add your favorite fresh tomato sauce as a base for this fantastic dish.

1 lb. sea bass fillets
½ cup crème fraîche
2 tablespoons grainy mustard (preferably Moutarde de Meaux)
Fresh chervil to garnish
Coat sea bass with a mixture of the crème fraîche and mustard. This can be done several hours ahead and refrigerated. Heat broiler. Broil the sea bass for 4-6 minutes or until just cooked through. Place on bed of fresh tomato sauce (or not), and garnish with fresh chervil leaves.

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