Tableside panache: Fiddlehead Ferns

Fiddlehead Ferns.
A springtime New England delicacy…or anywhere else these fabulous ferns can be  acquired.
Nutty and buttery…a cross between asparagus and artichoke.
So delicate, it usually is best with merely a delicate sauté…tableside!
Excellent presentation with panache.
The Menu Shoppe has it covered…great tips for great menus.
A great special to sparkle on our LED Board.
The simplicity of sauté.
Sauteed Fiddlehead Ferns
1 pound fiddlehead ferns, well-rinsed and trimmed
3 tablespoons vegetable oil
4 shallots, thinly sliced
4 garlic cloves, minced
1/4 cup white wine (optional)
Freshly ground black pepper
1 tablespoon chopped fresh thyme (or fresh rosemary, basil, or oregano)
2 tablespoon unsalted butter
Kosher or sea salt
Bring a large pot of generously salted water to a boil. Blanch fiddleheads 4 minutes; remove to ice water for 1 minute. Strain from water and dry well. In a large sauté pan over medium-high heat, add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and sauté 2 minutes. Add wine and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and season generously with salt and pepper. Add herbs and butter and stir well.
This recipe from MSNBC embellished with proscuitto.
Fiddlehead Ferns with Brown Butter
2 pounds fiddle head ferns, tripped and washed
24 paper-thin slices prosciutto
6 tablespoons brown butter
1/2 teaspoon freshly ground black pepper
Kosher salt to taste
After a fiddlehead is removed from the stalk, the cut end starts to turn brown. Be sure to trim back the stem (about 1/4 inch) to the healthy green section before cooking. In a large pot bring 2 quarts water and 1 tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry.  Arrange 2 slices of prosciutto on each of 6 room temperature plates.  Put the brown butter in a large sauté pan over medium heat. Add the fiddleheads and toss gently, adding 1/2 teaspoon salt and the pepper. Heat for a minute or two until they are warm, then divide the fiddleheads among the 6 plates.  Serve.
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This entry was posted in appetizer, LED Specials Board, presentation, salads, small plates and tagged , , , , , . Bookmark the permalink.

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