Fresh Fiddlehead Fern, Crawfish and White Bean Ragout (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 cup fresh fiddlehead ferns, cleaned |
2 tablespoons minced shallots |
1 pound louisiana crawfish tails |
2 cups cooked navy white beans |
2 cups veal reduction |
2 tablespoons butter |
1 tablespoon finely chopped fresh parsley leaves |
Directions:
1. In a large saute pan, over medium heat, add the oil. Add the fiddlehead ferns and shallots. Season with salt and pepper. Saute for 2 minutes. Add the crawfish and beans. Season with salt and pepper. Saute for 1 minute. Add the reduction and bring to a simmer. Remove from the heat and stir in the butter, 1 tablespoon at a time. Stir in the parsley. Serve with the lamb chops.
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