21st July 2013 home | cooking forum | metric converter | temperature chart 
 

Chervil recipes - including crab risotto and mushroom vol-au-vent.
chervil Welcome to our chervil recipe page.

Including fish rolls with a chervil and yoghurt sauce, mushroom Vol-au-Vent, and crab risotto.
Bookmark and Share This page is © Copyright helpwithcooking.com

Fish Rolls with a Chervil and Yoghurt Sauce
This dish is an excellent starter particularly for dinner parties if you want to impress. Strips of delicate sole and smoked salmon are stuffed with a lime filling, baked in the oven and served with a chervil and yoghurt sauce.

Ingredients
  • 5 fl oz (150 ml) fresh fish stock (see below)
  • 5 fl oz (150 ml) natural yoghurt
  • 4 x 4 ½ oz (125 g) sole fillets
  • 2 oz (55 g) of smoked salmon
  • 2 oz (55 g) of low-fat soft cheese
  • 2 oz (55 g) of wholemeal breadcrumbs
  • 1 tbsp of lime juice
  • 1 tbsp of freshly chopped chervil
  • ½ tsp of grated lime rind
  • salt and pepper
  • fresh chervil to garnish
Method
  1. To make the fish stock, place the head of one cod or salmon together with the skin, bones and trimmings into a large saucepan.
  2. Cover the fish with water and bring to the boil.
  3. As the water starts to boil, remove any surface scum with a spoon and discard.
  4. Add 2 sliced onions, 2 chopped sticks of celery, 1 sliced carrot, 2 bay leaves and a squeeze of lemon juice.
  5. Cover the saucepan, reduce the heat and simmer for about 30 minutes.
  6. Once you have a flavoursome stock, strain the liquid through a sieve, allow to cool and refrigerate. Use within 2 days.
  7. Preheat the oven to 375°F (190°C).
  8. Mix together the wholemeal breadcrumbs, soft cheese, lime juice and lime rind in a small mixing bowl until a stuffing-like mixture has formed. Set aside.
  9. Place the sole fillets onto a clean surface and skin them by holding the tail end of the fillet with one hand, inserting a sharp knife at the same end and passing it down through the fillet between the flesh and the skin. The flesh should tear off in one piece.
  10. Cut the sole fillets in half lengthways.
  11. Place one slightly smaller strip of smoked salmon on top of each strip of sole.
  12. Divide the lime stuffing into 8 and carefully spread on top of the smoked salmon.
  13. Carefully roll the fish up into a coil-like formation making sure that the stuffing and salmon remain inside the sole.
  14. Place the rolls seam-side down into an ovenproof dish and pour in the fish stock.
  15. Place into the preheated oven and bake for 15 minutes.
  16. Remove the fish rolls from the oven and transfer to a warm serving dish. Cover and keep warm.
  17. Pour the cooking juices into a small saucepan.
  18. Add the natural yoghurt and the freshly chopped chervil and gently heat, stirring the ingredients together.
  19. Season with salt and pepper.
  20. Serve the fish rolls with the sauce and garnish with fresh chervil. Serve immediately.

Mushroom Vol-au-Vent
This dish is simple yet stunning - delicious puff pastry filled with a creamy mushroom and herb filling.

Ingredients
  • 17½ oz (500 g) of puff pastry
  • 1 beaten egg
  • For the filling
  • 1 lb 10 oz (750 g) of sliced mixed mushrooms
  • 1 oz (30 g) of butter
  • 6 tbsp of white wine
  • 4 tbsp of double cream
  • 2 tbsp of freshly chopped chervil
  • salt and pepper
Method
  1. Preheat the oven to 425°F (220°C).
  2. On a lightly floured and clean surface roll out the puff pastry to a 20 cm square.
  3. Cut another square halfway into the pastry, marking out a border 1-inch from the edge.
  4. Cut diagonal lines across the inner square with the knife.
  5. Knock up the edges of the pastry with the edge of a knife.
  6. Place the puff pastry onto a baking tray and brush with the beaten egg. Ensure that the egg does not run into the groove.
  7. Bake in the oven for about 35 minutes.
  8. Remove the baking tray from the oven, allow to cool slightly and cut out the inside square of pastry. Set the top square to one side. Also remove but discard the softer pastry from the interior, leaving a deep pastry shell or case.
  9. Return the pastry case with the square pastry lid to the oven and bake for a further 10 minutes.
  10. To make the filling, melt the butter in a large frying pan over a high heat.
  11. Add the sliced mushrooms and stir-fry for 3 minutes.
  12. Pour in the wine, stir, reduce the heat and cook gently for 10 minutes until the mushrooms have softened.
  13. Add the cream and chervil and mix together.
  14. Season with salt and pepper.
  15. Remove the pastry from the oven and fill with the mushroom filling.
  16. Place the pastry square on top and serve immediately.

Crab Risotto
This brightly coloured appetizing dish is an excellent way of making the most of fresh crab meat.

Ingredients (Serves 4 - 6)
  • 1 lb 12 oz (800 g) of tinned Italian plum tomatoes
  • 1 lb (455 g) of freshly cooked crab meat
  • 12 oz (340 g) of Arborio rice
  • 1.5 l (2¾ pints) of hot fish or chicken stock
  • 2 fl oz (55 ml) of lemon juice
  • 2 fl oz (55 ml) of dry white vermouth (optional)
  • 2 or 3 large red peppers
  • 2 finely chopped sticks of celery
  • 1 finely chopped onion
  • 1 finely chopped fennel bulb
  • 3 tbsp of olive oil
  • 2 -4 tbsp of freshly chopped chervil
  • 1 tsp of cayenne pepper
  • salt and pepper
Method
  1. Preheat the grill to high. Place the whole peppers onto the rack and grill until the skins have charred.
  2. Remove the peppers from the grill, place into a plastic bag and seal the top. Set to one side to cool.
  3. When cool enough to touch, hold the peppers over a bowl to catch the juices and peel away the skins. Discard the cores and seeds.
  4. Chop the flesh, place into the bowl and set aside.
  5. Heat the olive oil in a large frying pan and add the chopped onion, celery and fennel. Fry gently for several minutes until the vegetables have softened.
  6. Add the rice and the cayenne pepper and stir well. Cook for 2 minutes until the rice is translucent.
  7. Pour in the chopped tomatoes and stir. Stir in the vermouth.
  8. Add a ladleful of stock to the rice and stir continuously until absorbed.
  9. Stir in another ladleful of stock and cook until absorbed. Continue this pattern until all the stock has been absorbed. By this time the rice should be cooked and have a creamy consistency.
  10. Add the chopped red peppers, crab meat, lemon juice and chervil. Stir all of the ingredients together.
  11. Season with salt and pepper.
  12. Serve immediately.
  





contact us | advertising | privacy policy | disclaimer | sitemap | search this site
© Copyright 2001-2013 helpwithcooking.com. All Rights Reserved
 Owned and Operated by Helpwith Series Limited - Registered in England and Wales - Company Number: 4331344