European Stars And Stripes (Newspaper) - November 9, 1988, Darmstadt, Hesse                                60, by Pierre Franey new Yok times it is fascinating to me How flavors. Ike fashion sin cloth of and automobiles Peak and Eta  i ample. Of ears ago it seemed Hal you could not got a restaurant meal without coriander this year on 3 in to puns. I repeatedly found Chervil in places ranging irom the simplest Brasserie to the. Lamed Taj Cloven sure enough Chervil is the Harbol Choice now in new York i have always had a Billle paschol this vaguely Anise ltavqrcr.1 Herb behind my House. I use it in salads and main courses. Especially seafood. Chervil Chr tvs in Rich soil whore there is Good Shade. It rest cd i Solf Over year i have been Amard How Chervil survives Long Al Lef Olhow herbs have succumbed to rest. It r of widely available in supermarkets yet although specially stores Are beginning to Siock in. The recipe hero Lor Sauto cd Salmon lines is delicious Wilh a Chervil scented butter sauce. Begin by Cook no shallots until willed Inen adding a Billle wine and vinegar to the pan and reducing the liquid. To intensify the flavors Cream Chervil and Lemon juice finish of the sauce. Ii Yoti Zannol find fresh Etc Xvi a line sauce completely i Helenl in flavor can be made with fresh coriander. I always Cook Salmon fillers skin Side Down first to add flavor and hold the flesh together. Salmon islets Cook very quickly so be careful not to let them dry out. A Good Light Side dish is steamed cucumbers with Parsley blended with garlic so added sauteed tomatoes. Sauteed Salmon fillets with Chervil butter sauce 4 6-ounce Boneless Salmon fillets with skin on Salt and freshly ground Pepper to taste 2 Teaspoons finely chopped Irish thyme or 1 Teaspoon dried 4 Tablespoons butter 3 Tablespoons chopped shallots i cup dry White wine 2 Tablespoons red wine vinegar a cup heavy Cream i cup chopped Chervil leaves or fresh coriander 1 Tablespoon fresh Lemon juice 1 Tablespoon com or vegetable Oil 4 sprigs fresh Chervil Tor Garnish. Sprinkle the Salmon Wilh Salt Pepper and thyme. Heal 1  in a Small heavy Saucepan. Add the shallots and Cook briefly Over medium heat stirring until they Aro wilted. Do not Brown. Add the wine and vinegar bring to a boil and simmer until reduced to 5 Tablespoons. Add tha Cream. As soon As i reaches a boil turn the heal Lolow and whisk in the remaining 3 Tablespoons Bulter a Little at a Lime. Add the chopped Chervil and Lemon juice. Blend Well season Wilh Salt and Pepper. Keep warm. Heat the Oil Over High heat in a non stick Skillet Large enough to hold the fillets in one layer. Add the fillets skin Side Down. Cook about 3 menu Les of until Golden Brown on one Side fast cooking is very important. Turn the fish pieces and reduce the heat to medium. Cook until Golden Brown about 2 to 3 minutes. Do hot overcook. Keep warm. Distribute the sauce evenly Over four warm serving dishes. Lay one life skin Side up Over the sauce on each plate and Garnish Wilh a sprig of Chervil. Serve  4 Servings. Steamed pars eyed cucumbers with garlic tomatoes 3 red Ripe Plum tomatoes about a Pound 2 Large cucumbers 1 Tablespoon Olive Oil 1 Tablespoon butter 2 Tablespoons finely chopped garlic 4 Tablespoons finely chopped Parsley Salt and freshly ground Pepper to taste. Skin the tomatoes and Cut them into i Inch cubes. Trim the ends of the cucumbers. Skin the cucumbers and Cut them into 2-Inch lengths. Quarter each Section Lengthwise and remove the seeds. Place the cucumbers into the rack of a Steamer Over boiling water and steam for 2 minutes. Heal the Oil and butter in a Skillet. Add the garlic and Cook stirring for 30 seconds. Do not Brown. Add the tomatoes and Cook sniffing Over medium heat for 2 minutes. Add Tho cucumbers Parsley sail and Pepper. Blend Well and Cook for 1 minute. Serve immediately. Yield