- Serves: 1
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: easy
For the chervil root
- 150-200 g chervil root, peeled
- 20 g butter
- 50 ml fish stock
For the girolles
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp light olive oil
- 25 g butter
- 9 small girolles, cleaned and sliced
For the fish
- olive oil, for frying
- 140 g halibut fillets, skinned
- 30-50 g butter
- ½ lemons, for squeezing
- 1 tbsp chopped chervil
Tips and Suggestions
Young parsnips are a good substitute for chervil root, though the taste is different.
1. For the chervil root: cook the chervil root in a saucepan of boiling salted water until tender, then drain.
2. Melt the butter in a heavy-based saucepan and lightly fry the drained chervil root. Add the fish stock, cook down slightly, then crush the vegetables. Keep warm while you prepare the girolles.
3. For the girolles: in a small bowl, whisk together the mustard, vinegar and olive oil and set aside.
4. Melt the butter in a heavy-based frying pan and add the girolles. Season with salt and freshly ground black pepper and gently fry until tender.
5. Spoon over 1 tablespoon of the prepared vinaigrette (keep the rest for another day).
6. For the fish: heat the oil in a non-stick frying pan, season the fish with salt and pepper, and fry on the top side (the one which didnt have the skin on) for 1½-2 minutes. Turn the fish over, add the butter and cook for a further 1½ -2 minutes, spooning the butter over as the fish cooks.
7. Remove the fish from the pan, squeeze lemon juice into the butter, then add the chopped chervil.
8. Serve the fish with the mashed chervil tubers and girolles and spoon over the chervil sauce.
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