Yet another recipe for our spring star herb: chervil.
A coulis is simply a thin fruit or vegetable puree used as a sauce. Maybe you’ve heard of a raspberry coulis, drizzled over a summertime treat? A coulis can be sweet or savory, drizzled over fruit and ice cream or meats and vegetables.
Our recipe for a chervil coulis is especially good on fish filet, chicken, and roasted vegetables, like asparagus, carrots and potatoes.
Super quick to whip up (~15 minutes) and incredibly versatile. You can substitute the chervil for any flavorful herb or green (think basil or arugula).
- 1/2 cup fresh chervil
- 1-2 T oil
- 2 T lemon juice
- Salt & pepper to taste
- Set aside a few sprigs of chervil for a final garnish
- Bring a small pot of water to boil, then reduce heat to low.
- Add the chervil to the hot water and let stand for 1-2 minutes.
- Strain the chervil and squeeze out excess water.
- Combine chervil, oil and lemon juice in a food processor or blender and blend until smooth.
- Season with salt and pepper to taste.