THE ESSENCE of SPRING in MICHIGAN ~ LAKE SUPERIOR WHITEFISH with FIDDLEHEAD FERNS & MORELS

Gardener's Note: Fiddlehead fern fronds emerge from the soil coiled into tight pinwheels and are edible only before they begin to unfurl into their mature form.

LAKE SUPERIOR WHITEFISH with FILLDLEHEAD FERNS & MORELS

~ adapted from numerous recipes

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1 1/2 - 2 lbs. fresh Lake Superior whitefish fillets

1/2 cup Michigan white wine

2 Tbsp. Dijon mustard

1 tsp. white pepper

pinch of sea salt

1 Tbsp. fresh chopped thyme

1 cup Fiddlehead ferns plus 1/2 cup for garnish

1/2 cup chopped wild leeks (or green onions)

a heaping handful or more of morel mushrooms

4 Tbsp. unsalted butter

chive blossoms

• Preheat oven to 375-degrees.
• Place fish in baking dish. Whisk together wine & mustard and pour over fish. Sprinkle with salt, white pepper, and fresh thyme. Cover fish with wild leeks , morels, and fiddleheads. Cover loosely and bake for 20 minutes.
• Carefully remove fish and keep warm.
• Pour fishing liquid into saucepan and heat on high. Reduce heat and whisk in butter. Add remaining fiddleheads and chive blossoms. Cook 1 minute.
• Arrange fish on hot serving dish. Pour rich sauce over fish.
  

(4 servings)