Fiddlehead Frenzy

Courtesy of Chef Kyle Christofferson of Luxe Bistro           

 Chef Kyle Christofferson













Part A

50g – Granny Smith Apple (peeled and cored)
35g – Avacado (peeled and seed removed)
30g- Kiwi (Peeled)
30g-Vanilla Yogurt
25g- Clover Honey
20g -Spinach
1 tsp-Lime Juice (freshly squeezed)
2-Mint Leaves


Part B

Combine all ingredients in Part A in a blender, and blend until smooth.
Pass through a fine sieve, and discard the large particles and pulp.
Return the strained liquid to the blender and blend with Part B. Serve Immediately.  


Butter-Poached Lobster

1500g-Unsalted butter, clarified 
5kg-Ice Water as needed  
Bring a large pot of seasoned water to a boil 
Fill a large container with ice, and cover with water as needed 
Heat clarified butter to 180 degrees Fahrenheit, and hold at this temperature 
Plunge Lobster in boiling water for 90 seconds 
Immediately Plunge Lobster into the ice bath and allow sufficient time to cool (5-8 minutes) 
Remove the carcass from the flesh of the Lobster, note that the flesh is still raw and should be handled quickly and refrigerated immediately or poached immediately. 
Place the lobster tail and claws in the clarified butter and poach for ten to fifteen minutes as needed, until the lobster reaches an internal temperature of 160 degrees Fahrenheit.  


Fiddlehead Beurre Blanc 

 100g-Shallots (roughly chopped) 
1 tbsp-Vegetable Oil 
250ml-White Wine 
150ml-White Wine Vinegar 
1 -Bay Leaf 
1 tsp- Black Peppercorns 
454 g-Butter (cubed) 
250ml-Cream 35% 
1 tbsp-Lemon Juice (freshly squeezed) 
¼ tsp-Salt 100g-Fiddleheads  In a medium sized saucepot, sweat the shallots in vegetable oil. 
Deglaze the pot with white wine and white wine vinegar. 
Add the black peppercorns and bay leaf.  
Reduce the liquid by 80% Reduce heat to low. 
Whisk in butter, one cube at a time. Once the butter has been fully incorporated, add the cream. 
Cook on low for 5 minutes. Add Lemon juice, salt and fiddleheads. Blend with a hand-held emersion blender, or a bar blender. Strain through a fine sieve and discard solids. Hold sauce at 80 degrees Fahrenheit for service


Pearl Barley Risotto with Fiddleheads, Squash and Walnuts 

50g-Fiddleheads, trimmed and blanched
50g -Roasted Butternut Squash
¼” dice 50g-Pearl Barley (cooked to “el dente”)
15g-Roasted Walnuts, (roughly chopped)
1 tbsp-Butter 2 tbsp-Mascarpone cheeses
2 tbsp-Parmesan Cheese
1 tsp-Chives, (finely sliced)
2 tbsp-Vegetable Stocks
¼ tsp-Salt Combine all ingredients in a medium sized saucepan over medium heat.  


Spring Vegetables

12-Fiddleheads (blanched)
3- Baby Carrots (blanched and cut in half lengthwise)
2-Patty Pans (blanched and cut in half lengthwise)
3-Young bell peppers (grilled and cut in half lengthwise)
1 tbsp-Vegetable Oil
¼ tsp-Salt
¼ tsp-Cracked pepper
½ tsp-Thyme, chopped
½ tsp-Garlic, minced

Heat all vegetables in a pan over high heat, and add seasonings just before service.  


Ahi Tuna Tar tare

120 g-Ahi tuna, (cut into ¼” dice)
1 tsp-Chive, finely sliced
1 tsp- Shallots, minced
1 tbsp- Cilantro, minced
½ tsp-Siracha hot sauce
1tsp-Lime juice, freshly squeezed
1 tsp-Extra virgin olive oil
1 tsp-Wasabi tobiko
30g-Fiddleheads, trimmed and finely chopped
1 tsp-Kikkoman soy sauce

Combine all ingredients in a mixing bowl, and lightly toss until an even distribution on ingredients is obtained  



Micro beet shoots Micro mustard shoots Dehydrated Fiddleheads Pickled Fiddleheads Fiddlehead “dust” Wasabi Tobiko Makes 4 servings.

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