Fresh Fiddlehead Fern, Crawfish and White Bean Ragout

• 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

1. In a large saute pan, over medium heat, add the oil.
2. Add the fiddlehead ferns and shallots.
3. Season with salt and pepper.
4. Saute for 2 minutes.
5. Add the crawfish and beans.
6. Season with salt and pepper.
7. Saute for 1 minute.
8. Add the reduction and bring to a simmer.
9. Remove from the heat and stir in the butter, 1 tablespoon at a time.
10. Stir in the parsley.
11. Serve with the lamb chops.

olive oil, shallots, crawfish tails, cooked navy white beans, veal reduction, butter, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fresh-fiddlehead-fern-crawfish-and-white-bean-ragout-recipe.html (may not work)