On Mother’s Day I’d like to share a recipe that is very easy to prepare but looks quite fancy. Daddy’s do you copy?
This is a very easy and healthy recipe you can prepare in 30 minutes. A combination of green and white asparagus with crispy baked salmon accompanied by a chervil coulis. Normally I only use chervil to make delicious green soups or add them to a salad. My kids really love the ‘kervelsoep’ as we say, it brings back memories of eating soup at the stove in my grandmothers house when I was a kid. But soup is more of a cold weather and wintery dish and since we have had some nice springs days last week I tried something else with the chervil.
At the Love Fish mussels workshop I attended a couple of months ago, chef Jo served mussels with a green herb ‘coulis’ and I based my recipe slightly on his coulis. Coulis is a nice French word for a thin fruit or vegetable or herbs puree that is used as a sauce. Mostly used for desserts,we have all eaten raspberry coulis and mango coulis.
It is actually very easy to prepare, you just need to put your herbs in some boiling water ( blanching them) and then drain the water from the chervil and mix it with some olive oil and lemon juice. Add pepper and sea salt and you have a great coulis you can use in different ways. I think of using this recipe but then with arugula or rucola and basil and serve it with a caprese salad, sounds good no?
Please let me know how you prepare and serve your coulis.
- a bunch white asparagus
- a bunch green asparagus
- 50 gr fresh chervil - keep a few sprigs aside
- 2 salmon steaks bio
- sea salt
- olive oil - 1 tbsp for the coulis and more for baking the asparagus and salmon
- juice of ½ lemon
- Start by preparing the coulis. Put on a pot with water and bring it to boil and then cut the heat. Add the chervil and lt it stand for about 2 minutes. Drain and squeeze well so there is no excessive water. Put this in a blender and add 1 tablespoon of olive oil and 2 tablespoon of lemon juice, pepper and salt and blend well. You can add more juice to your liking. Put aside until use.
- Peel the white asparagus and cut into 1,5 cm pieces - keep the tops aside.
- Wash the green asparagus and cut into 1,5 cm pieces - keep the tops aside.
- Season the salmon steak with pepper.
- Heat some olive oil in a non stick skillet and bake the asparagus until al dente, then add the tops. Season with pepper and sea salt. The asparagus pieces need to be a little crisp, so try pricking them with a fork while baking. It took me about 9 minutes.
- In the meanwhile bake your salmon steak in a very hot skillet so you get a nice crust or you can also bake it on the barbecue.
- I love my salmon still a little raw on the inside.
- Start dressing your plates now: first but some coulis, on top of the the asparagus and then the salmon. Finish with some of the chervil sprigs you have put aside.