Steam-Baked Shad Fillets With Noodles And Fiddleheads
- 3/4 pound fiddleheads
- 3 tablespoons unsalted butter
- 1 tablespoon lemon juice
- Salt and freshly ground pepper to taste
- 4 small shad fillets, skin and bones removed (about 2 pounds)
- 24 lengths of lemon grass (see note)
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper to taste
- 1 lemon, quartered
- 1/2 pound dry thin egg noodles
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons lemon zest, cut into fine dice
- 1 teaspoon cracked black pepper
- 1 tablespoon chopped chives
- Preheat the oven to 400 degrees.
- Wash the fiddleheads carefully in cold water and remove all the pollen.
- Bring a medium pot of lightly salted water to a boil and add the fiddleheads.
- Cook five to eight minutes or until crisp-tender.
- Drain under cold running water and drain again.
- Melt the butter in a small skillet over medium heat.
- Add the fiddleheads and toss in the butter.
- Add the lemon juice and season with salt and pepper.
- Reserve.
- Bring three quarts of lightly salted water to the boil.
- While you wait for the water to boil, prepare the fish for cooking.
- Place a large sheet of foil on a baking pan.
- Lightly butter the foil.
- Scatter the lemon grass over the buttered foil and place the fillets in a single layer on top, adding salt and pepper to taste.
- Fold the foil to seal the fish.
- Bake for 12 minutes, or until desired doneness.
- When the water comes to the boils, add the noodles and cook, stirring down with a fork for about eight minutes or until just tender.
- Drain and return to the pot and toss in the butter, zest, pepper and chives.
- Reserve.
- A few minutes before the fish is done, reheat the fiddleheads over low heat.
- Place the noodles and fiddleheads on four hot serving plates.
- Unseal the foil and, using a large spatula, remove the fillets to each plate and discard the lemon grass.
- Serve immediately with the lemon quarters.
fiddleheads, unsalted butter, lemon juice, salt, shad fillets, lengths of lemon grass, unsalted butter, salt, lemon, egg noodles, unsalted butter, lemon zest, cracked black pepper, chives
Taken from cooking.nytimes.com/recipes/11829 (may not work)