Best 6 Steamed Fiddleheads With Horseradish Scallion Sauce Recipes

STEAMED FIDDLEHEADS WITH HORSERADISH SCALLION SAUCE

Steps:

• In a steamer set over boiling water steam the fiddleheads for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.
• To clean fresh-picked fiddleheads
• Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.

STEAMED FISH WITH SCALLION SOY SAUCE

Steps:

• Fill a wok or large pan with enough water to reach the bottom of a bamboo steamer, and bring the water to a boil over high heat. Place the bamboo steamer in the pan and cover to preheat.
• Pat the fish dry inside and out with a paper towel and place on a plate. Stuff the cavity and top the fish with all of the mushrooms and half of the ginger and scallions.
• Carefully lower the plate with the fish into the preheated steamer. Cover and steam the fish until the fish is cooked through and the flesh is opaque, 10 to 15 minutes.
• Meanwhile, in a small bowl, combine the soy sauce, 2 tablespoons water and the sugar. Set aside.
• Remove the fish and plate from the steamer and drain any excess liquid. Scatter the fish with the remaining ginger and scallions. Pour the soy sauce mixture over the fish, immediately followed by the hot oil. Serve with steamed white rice.

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

STEAMED FISH WITH SCALLIONS AND GINGER

Steps:

• Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
• Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
• Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
• Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE

Steps:

• Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
• Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
• Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
• Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
• Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
• Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

FIDDLEHEAD FERNS STEAMED WITH A CREAMY DIJON SAUCE

Steps:

• Clean and prepare fiddleheads:.
• Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water sprinkle garlic over them.
• Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
• Sauce:.
• Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
• Arrange fiddleheads on a serving platter, spoon sauce over fiddleheads. Granish with lemon slices.
• Serve immediately.