Morel And Fiddlehead Fern Ragout

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fiddlehead ferns
2		Shallots - minced
4 tablespoons	60ml	Unsalted butter
2 sections		Fresh thyme
1/2 lb	227g / 8oz	Fresh morels - trimmed, rinsed well
2		Garlic cloves - minced
3/4 cup	177ml	Chicken stock
1/2 cup	118ml	Heavy cream
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
		Parmesan curls - for garnish

Recipe Instructions

In a saucepan, bring 1 1/2 quarts of salted water to a boil. Add fiddleheads and return to a boil. Using a slotted spoon, transfer fiddleheads to an ice bath and chill. Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible.

In a skillet saute shallots in butter until softened, about 2 minutes. Add thyme, morels, and garlic and continue to cook until morels have softened and given up their liquid, about 3 minutes. Continue to cook until almost all liquid is evaporated, about 2 more minutes.

Add chicken stock and cook until reduced by half. Add fiddleheads and cook 2 minutes, add cream, chives, and parsley, and season with salt and freshly ground black pepper, to taste. Serve immediately, garnished with Parmesan curls.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B32) - from the - TV FOOD NETWORK

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