Sole, asparagus, chervil oil Recipe

Put 40g chervil, 20g spinach, 150 ml grapeseed oil and some salt in the blender and blend for at least 2 mins. Transfer to a saucepan and heat till t starts to separate. Sieve and cool

Cut a celery stick and softly fry the pieces in a glug of olive oil, add 500g fish bones and after 15 mins deglaze with 125 ml white wine.

Add 500 ml water, some sprigs of thyme, 1 laurel leaf, 6 black pepperscorns, some lavas and 1 bruised clove of garlic. Bring almost to the boil, simmer for 30 mins and sieve.

Softly fry 1 minced onion, 2 tbsp hacked lavas and some thyme tops in a tbsp butter till the onion is glassy.

Add 100 ml Noilly Prat and 100 ml white wine and reduce to 1/3.

Then add 100 ml of the fish stock and 100 ml double cream, simmer for 10 mins.

Sieve and whisk in 50g butter, add the zes and juice from 1/2 lemon, taste and season with pepper and salt

Peel 2 asparagus and boil 4 mins in water with a tbsp butter

Panfry 2 pieces of sole in butter, season with salt and pepper

Serve as shown with some sweet cicely and drops of the chervil oil

(A BlendBroters recipe)

from simple food, looking good
Sole, asparagus, chervil oil Recipe