Yet another recipe for our spring star herb, chervil.
A coulis is simply a thin fruit of 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. Or, if you’re showin’ off to someone, chop up the chervil really fine and whisk together with the oil and lemon juice using your really buff arm.
- Season with salt and pepper to taste.