Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Fresh Fiddlehead Fern, Crawfish And White Bean Ragout

  • Yield: 4 to 6 servings

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

  • In a large sauté pan, over medium heat, add the oil. Add the fiddlehead ferns and shallots. Season with salt and pepper. Sauté for 2 minutes. Add the crawfish and beans. Season with salt and pepper. Sauté 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.