THE ESSENCE of SPRING in MICHIGAN ~ LAKE SUPERIOR WHITEFISH with FIDDLEHEAD FERNS & MORELS

Gardener's Note: Fiddlehead fern fronds emerge from the soil coiled into tight pinwheels and are edible only before they begin to unfurl into their mature form.

LAKE SUPERIOR WHITEFISH with FILLDLEHEAD FERNS & MORELS

~ adapted from numerous recipes

1 1/2 - 2 lbs. fresh Lake Superior whitefish fillets

1/2 cup Michigan white wine

2 Tbsp. Dijon mustard

1 tsp. white pepper

pinch of sea salt

1 Tbsp. fresh chopped thyme

1 cup Fiddlehead ferns plus 1/2 cup for garnish

1/2 cup chopped wild leeks (or green onions)

a heaping handful or more of morel mushrooms

4 Tbsp. unsalted butter

chive blossoms

Preheat oven to 375-degrees.
Place fish in baking dish. Whisk together wine & mustard and pour over fish. Sprinkle with salt, white pepper, and fresh thyme. Cover fish with wild leeks , morels, and fiddleheads. Cover loosely and bake for 20 minutes.
Carefully remove fish and keep warm.
Pour fishing liquid into saucepan and heat on high. Reduce heat and whisk in butter. Add remaining fiddleheads and chive blossoms. Cook 1 minute.
Arrange fish on hot serving dish. Pour rich sauce over fish.

(4 servings)

Comments

Ki said…

There is some evidence that comsuming fiddleheads causes stomach and esophageal cancer. As a kid we ate fiddleheads regularly but I don't anymore because of the link to cancer.

Here's a link to a site that explains which ferns are suspect.

http://www.innvista.com/health/foods/
vegetables/fiddle.htm

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