Fiddlehead Ferns

Recipe Ingredients

1 lb	454g / 16oz	Fiddlehead ferns - tightly closed
		(not slimy, with brown or open leaves)
2		Boiling water
1 teaspoon	5ml	Salt
		Ice water
4 tablespoons	60ml	Butter
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.

In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon, season with salt and pepper and serve immediately.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C01 broadcast 03-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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