Chervil

Very popular in Europe!

Chervil is a light tasting herb which tastes kind of like licorice or maybe tarragon. It is great in egg dishes, soups, and stews or you can eat it raw in a salad.

Chervil

Salmon with Hazelnuts and Chervil

2 to 3 lb salmon steaks or filets
1 cup chopped or whole hazelnuts
1 - 2 tbsp butter
a big fistful of chervil, coarsely chopped
salt and pepper to taste

Heat up a frying pan nice and hot and use it to toast the hazelnuts. Stir them consntantly and don't let them burn. When they are browned, set them aside.

Let the pan cool down then melt some butter and cook the salmon until done ( a few minutes on each side).

Now put the salmon on a plate and put the hazelnuts back in, adding butter if you need it. Add the chervil and cook it until it wilts. Pour everything on the salmon and serve.

Shrimp, Peas, and Chervil

1 ½ to 2 lbs freshly peeled shrimp
½ lb peas in pods, about 1/2 cup shelled
¼ - ½ cup chervil chopped (big fistful)
2 cloves garlic
½ tbsp butter
1 tbsp olive oil
salt

Melt the butter and use it to cook the peapods. Cook them for about 5 minutes (they will turn bright green when done). Now add the remaining ingredients and cook until the shrimp are pinkish, about 4 to 5 minutes.

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