• Ruby Deubry

RECIPE: Fiddlehead, Lobster and Radish Salad

Updated: Oct 3, 2018


From the Savvy Chic Cuisine dish: FIDDLEHEAD, LOBSTER & RADISH SALAD, Brown butter, Fiddlehead sauce


Serves 4


Look for ostrich fiddlehead ferns that are green and healthy looking. The fronds should be tightly coiled and the skin should have little to no brown spots.


INGREDIENTS


12 ostrich fiddlehead ferns, plus 1 – 2 extras

1 4-6 oz. lobster tail, steamed and sliced into 8 medallions

4 red radishes

5 tsp brown butter

Fleur de Sel

Freshly ground black pepper

Fresh lemon juice

2 tbsp olive oil

Pink Himalayan salt

Purple flowers for garnishing, like pansies, bachelor’s button, or chive blossoms


PREPARATION


  1. Shake the fiddleheads to remove any debris then vigorously rub them to remove any brown casing/film. Trim the base to remove dry, brown ends. Wash them well under running water.

  2. Bring a medium-sized pot of lightly salted water to boil and cook the fiddleheads for 10 minutes. Shock the fiddleheads in ice-cold water, drain, and set aside.

  3. Set aside 4 fiddleheads with the stem attached. To the remaining fiddleheads, cut off the stem just below where the spiral ends. Place the coiled tops with the 4 fiddleheads that were set aside.

  4. In a small food processor or with a blender, puree the stems with 3 tablespoons of water. With the motor running, add water a tablespoon at a time until you get a sauce-like consistency. Add the olive oil and process until the sauce thickens slightly and is emulsified.

  5. Transfer the sauce to a bowl and season lightly with Fleur de Sel.

  6. Slice the radishes very thinly with a Mandolin or sharp knife. Add to the bowl with the fiddlehead tops. Mix in the lobster and brown butter. Season to taste with lemon juice, Fleur de Sel and freshly ground pepper.

  7. To serve, spoon a circle of fiddlehead sauce in the middle of a small plate. Place a small heap of the salad in the center of the sauce – each plate should have 2 pieces of lobster. Garnish with the flowers and a sprinkle of pink Himalayan salt.

© 2020 Ruby Deubry