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| 1 x ca. 450 g | Fiddlehead ferns; tightly closed |
| | (not slimy; with brown or open leaves) |
| 2 ca. 1 Liter | water boiling |
| 1 Teelöffel | salt |
| | Ice water |
| 4 Esslöffel | butter |
| 1 Esslöffel | lemon juice fresh |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | black pepper freshly ground |
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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.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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