Fiddlehead Ferns With Escargot Butter

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb fiddlehead, ferns
• salt
• 3 tablespoons unsalted butter, at room temperature
• 1 garlic clove, minced
• 1 tablespoon shallot, minced
• 3 tablespoons parsley, minced
• 3 drops fresh lemon juice
• salt (to taste)
• pepper (to taste)
• cayenne pepper (to taste)

Recipe

• 1 wash fiddleheads and remove skins; trim off the ends.
• 2 if using fresh fiddleheads, cook in 4 quart rapidly.
• 3 boiling, salted water for 20 seconds. refresh under.
• 4 cold water and drain.
• 5 to prepare escargot butter, cream butter and gradually.
• 6 whisk in remaining ingredients. (recipe can be.
• 7 prepared ahead to this stage.) just before serving,.
• 8 melt escargot butter in a large frying pan over high.
• 9 heat. add ferns, either cooked or canned (drained, if.
• 10 canned) and saute for 1 to 2 minutes, or until.
• 11 thoroughly heated.