Fillets of Whitefish Marinated in Chervil and Hazelnuts

Name: Fillets of Whitefish Marinated in Chervil and Hazelnuts (Filets de Lavaret ou Féra Marines aux Noisettes et au Cerfeuil)
Yield: 6 servings
Cuisine: French
Ingredients: 6 large fish fillets; ⅓ cup plus 2 tablespoons each hazelnut and corn oil; ⅓ cup chopped fresh chervil; 3 tablespoons cider vinegar; Salt; Pepper from the mill; 2 shallots, very finely chopped; ¼ cup hazelnuts, peeled, toasted, and very finely chopped

Filets de Lavaret ou Féra Marines aux Noisettes et au Cerfeuil

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Besides whitefish, you can use that wonderful catfish that is raised nowadays, and pike, either northern, yellow, or walleye.

Ingredients

2 shallots, very finely chopped
¼ cup hazelnuts, peeled, toasted, and very finely chopped
Salt

Europe
France
Fish course
Pescatarian
Gluten-free
August
Mediterranean
Savoie

Method

Prepare the dressing by mixing the shallots, hazelnuts, salt, pepper, cider vinegar, the larger amount of both oils, and the chervil. Emulsify well and pour half this dressing into the bottom of a large baking dish.

Rub a tablespoon each of the smaller amount of oil on the bottom of two skillets. Add the fish fillets, seasoned well with salt and pepper on both sides. Over very low heat,