- 5 tablespoons [75 g] butter
- 1/4 cup [35 g] flour
- 1 leek [white only], chopped
- 2 shallots, minced
- 1 pound [454 g] fiddlehead ferns
- 3 cups [750 mL] chicken broth
- 1/4 cup [60 mL] chopped watercress
- 2 tablespoons [30 mL] freshly chopped parsley
- 1/4 cup [60 mL] heavy cream [15% m.s.g.]
- Salt and pepper, to taste
- 6 small [6-inch / 15-cm] pancakes
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- Melt 4 tablespoons [60 g] butter into a frypan then mix in flour, until just golden; set aside.
- Into a casserole, melt remaining 1 tablespoon [15 g] butter; melt chopped leek and minced shallots.
- Meanwhile, reserving 18 whole fiddlehead ferns, dice remaining fiddlehead ferns.
- Mix fiddlehead fern dices into leek-shallots mixture.
- Pour in chicken broth; simmer until tender.
- Remove from heat; strain, reserving cooking liquids separately.
- Pour reserved cooking liquids into a clean casserole; stir in reserved butter-flour mixture and thicken over medium heat.
- Mix in drained cooked vegetables, chopped watercress, chopped parsley and cream.
- Check for seasonings; set aside.
- Evenly spoon part of mixture over each pancake; wrap pancakes.
- Arrange pancakes onto individual serving plates; evenly spoon remaining creamy mixture over each pancake.
- Decorate each plate with 3 reserved whole fiddlehead ferns.
- Serve.
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