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Receta Fiddlehead Ferns With Escargot Butter
by Global Cookbook

Fiddlehead Ferns With Escargot Butter
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Ingredientes

  • 1 lb Fiddlehead Ferns Salt
  • 3 Tbsp. Unsalted Butter at room Temperature
  • 1 x Clove Garlic, chopped
  • 1 Tbsp. Shallots, chopped
  • 3 Tbsp. Parsley, chopped
  • 3 dsh Fresh Lemon Juice Salt and Black and Cayenne Peppers

Direcciones

  1. Wash fiddleheads and remove skins; trim off the ends. If using fresh fiddleheads, cook in 4 quart. rapidly boiling, salted water for 20 seconds.
  2. Refresh under cool water and drain.
  3. To prepare escargot butter, cream butter and gradually whisk in remaining ingredients. (Recipe can be prepared ahead to this stage.) Just before serving, heat escargot butter in a large frying pan over high heat. Add in ferns, either cooked or possibly canned (liquid removed, if canned) and saute/fry for 1 to 2 min, or possibly till thoroughly heated.