There is nothing like the flavors of chervil, garlic and butter to
bring out the flavor of shrimp and peas. This dish is best with peas
from the pod.
Ingredients
2 to 3 lb salmon steaks or filets
1 cup chopped or whole hazelnuts
1 - 2 tbsp butter
a big fistful of chervil
salt and pepper
Instructions
Heat a frying pan on high heat. Toast the hazelnuts in the pan.
Keep an eye on them so they don't burn. Remove them from the pan when
they are nicely browned. If you used whole hazelnuts, chop them up.
Lower the heat on the pan and let it cool to medium high. Add
some butter and the salmon and cook until done. Season to taste with
salt and pepper. This is usually 5 to 10 minutes on each side. Some
people like their salmon rare, others like it well done. This will be a
matter of taste.
Remove the salmon onto a plate. Toss in the toasted, chopped
hazelnuts and stir. Add a little more butter if you'd like. Chop the
chervil coarsely, and toss it in with the nuts and cook until it wilts.
Pour this mixture onto the salmon, adjust the seasoning with salt
and pepper, and serve.
For more recipes involving fish and nuts, click here.
