The chervil is sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.
Chervil is used, particularly in France and Belgium (kervel soup), to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed.
Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.
Roasted turkey on “pain perdu” with chervil-curry mayonnaise
Ingredients: 2 turkey thighs, 250 g white asparagus, 250 g green bean, 1 egg, 111 ml milk, 2 g chicken grill spice, 2 cl oil, 40 g butter, 80 g mayonnaise, 1 teaspoon curry, 1 bunch fresh chervil, 4 slices toast breads, salt and pepper
Methods: Salt and pepper the turkey thighs. Fry them in a little bit of butter or oil for max. three minutes then place them onto a baking tray and bake them for 30-35 minutes on 180°C/375 F. When turkey is golden brown carve thighs into nice slices.
Prepare French toasts (without sugar!): add egg to milk, flavor with grill spice mixture and mix well. Dip breads into milk mixture. Heat some oil and fry breads until golden brown. Place them on a kitchen paper.
Clean asparagus and green bean, cut them into small slices. Soaté both in a frying pan, adding a bit of butter to it. Salt and pepper, pour over some lemon juice and a pinch of sugar to vegetables.
Flavor mayonnaise with curry and with some finelly chopped chervil. Salt and pepper to taste. Arrange French toast onto plate, place the roasted turkey on the top, smear the top of the turkey with a bit of mayonnaise and put vegetables alongside.