Fiddlehead Ferns With Escargot Butter
This is a great way to prepare those delightful fiddlehead ferns that are picked in the spring. If you prefer your fiddleheads softer, boil them for a longer time. The time listed in the recipe leaves the fiddleheads crunchy. Very yummy!!!!
Steps
Wash fiddleheads and remove skins.
Trim off the ends.
If using fresh fiddleheads , cook in 4 quart rapidly.
Boiling , salted water for 20 seconds.
Refresh under.
Cold water and drain.
To prepare escargot butter , cream butter and gradually.
Whisk in remaining ingredients.
(recipe can be.
Prepared ahead to this stage.
) just before serving ,.
Melt escargot butter in a large frying pan over high.
Heat.
Add ferns , either cooked or canned (drained , if.
Canned) and saute for 1 to 2 minutes , or until.
Thoroughly heated.
Ingredients
fiddlehead, salt, unsalted butter, garlic clove, shallot, parsley, fresh lemon juice, pepper, cayenne pepper