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Fresh Fiddlehead Fern, Crawfish And White Bean Ragout

  • Yield: 4 to 6 servings


  • 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


  • 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.

Recipe Details