Fresh Fiddlehead Fern, Crawfish and White Bean Ragout

Ingredients

1 tablespoon olive oil
1 cup fresh fiddlehead ferns, cleaned
2 tablespoons minced shallots
1 pound Louisiana crawfish tails
2 cups cooked navy white beans
2 cups veal reduction
2 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves

Instructions

In a large sauté pan, over medium heat, add the oil. Add the fiddlehead ferns and shallots. Season with salt and pepper. Sauté for 2 minutes. Add the crawfish and beans. Season with salt and pepper. Sauté for 1 minute. Add the reduction and bring to a simmer. Remove from the heat and stir in the butter, 1 tablespoon at a time. Stir in the parsley. Serve with the lamb chops.

Yield: 4 to 6 servings