Steamed Fiddleheads With Horseradish Scallion Sauce Food

STEAMED FIDDLEHEADS WITH HORSERADISH SCALLION SAUCE

Steamed Fiddleheads with Horseradish Scallion Sauce image

Categories Leafy Green Mustard Side Steam Vegetarian Quick & Easy Yogurt Horseradish Mayonnaise Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 pound fiddleheads (available seasonally at specialty produce markets and some supermarkets), cleaned
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
2 teaspoons Dijon-style mustard
1 tablespoon drained bottled horseradish, or to taste
3 tablespoons finely chopped scallion green

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

Steamed Fish with Scallion Soy Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

One 2-pound whole striped bass, gutted, head and tail on
3 shiitake mushrooms, julienned
One 2-ounce piece ginger, peeled and julienned
3 scallions, chopped into 1-inch pieces
1/3 cup light soy sauce
1 teaspoon sugar
1/3 cup peanut oil, heated to a simmer
Steamed white rice, for serving

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.

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