Fiddlehead Ferns With Escargot Butter - cooking recipe

Ingredients

1 lb fiddlehead, ferns
salt
escargot butter
3 tablespoons unsalted butter, at room Temperature
1 garlic clove, minced
1 tablespoon shallot, minced
3 tablespoons parsley, minced
3 drops fresh lemon juice
salt (to taste)
pepper (to taste)
cayenne pepper (to taste)

Preparation

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