Updated Tuesday, April 27th, 2004
Total Time: 30
Yield: 4 servings
Meanwhile, bring a pot full of salted water to a boil. Add fiddleheads and cook until just tender, about 2 minutes. Remove with a strainer and immediately plunge into ice melts to stop cooking. Drain and set aside.
Rub the catfish on both sides with remaining salt, pepper, oil, and wine. Place in a baking dish with the wine. Turn oven to broil and place fish under broiler, about 2 inches from the heat. Broil about 8 minutes, or until fish is cooked through and springy to the touch.
While the fish is cooking, toss fiddleheads with olive oil in a skillet over medium heat, until warmed through. To serve, remove carrots and potatoes from the oven and apportion among four plates or shallow bowls. Place a piece of fish atop each potato-carrot mixture and scatter fiddleheads all around the side of each plate. Drizzle the hot juices from the baking dish over each plate, and serve immediately.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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