Recipe by Doug Blair, Executive Chef at Cassique at the Kiawah Island Club, South Carolina, USA
- Serves 3-4
- 16 Fiddlehead Ferns
- ½ cup Salt
- 1 gallon Water
- 1 oz. Water
- ¼ lb. pound Butter
- 2 oz. Morel Mushrooms
- 1 Spring Vidalia Onion (julienned)
- ½ Lemon
- 1 sprig Rosemary
- Salt and Pepper to taste
Blanch the fiddlehead ferns in salted boiling water for 30 seconds then chill in ice water.
In a small saucepan on medium heat add the water then gradually stir in the butter until it’s emulsified. Season with salt and pepper and add the rest of the ingredients, squeezing the juice of the lemon into the fondue. Simmer for 7 minutes.
With a perforated spoon remove all the solids from the fondue and place in a serving dish.
Fondue can be saved for future use.
Garnish with the rosemary sprig from the fondue and serve.
Pinot Noir, Domaine Jacques-Frederic Mugnier.
Clos de la MarechaleNuits-Saint-Georges Premier Cru, France, 2005.