Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds fiddlehead ferns

  2. 2 shallots, minced

  3. 4 tablespoons unsalted butter

  4. 2 sprigs fresh thyme

  5. 1/2 pound fresh morels, trimmed and rinsed well

  6. 2 cloves garlic, minced

  7. 3/4 cup chicken stock

  8. 1/2 cup heavy cream

  9. 1 tablespoon chopped chives

  10. 1 tablespoon chopped parsley Salt and pepper to taste Parmesan curls for garnishing

Instructions Jump to Ingredients ↑

  1. 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 sauté 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. Yield : 4 servings


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