Getting Here Grounds Tour

Fiddlehead Fern Tempura from Executive Chef, Ben Jones

Fiddlehead Ferns are available for foraging towards the end of February through March and April around our resort along our hiking trails.

-Great for garnishing fish dishes that you want a little more of a earthy presence on the plate-

Garnishes 4 plates

12 ea fiddle heads, about a quarter in diameter is best and wash them in cool running water for 30-45 seconds.
3 crabs fish sauce or soy sauce
Tempura batter:
½ cup Corn Starch
1 Cup AP Flour
½ tsp white pepper ground
1 tsp Salt
2 egg whites
2 ½ cups soda water
1 cup ice
Mix well if a little thin add a little flour, too thick add more ice (it will melt during mixing while keeping it cold)

Dust rinsed fiddle heads in a little corn starch, then dunk into your tempura batter.

Fryer should be at 375f and the oil has to be perfectly clean. Add the battered ferns one at a time and make sure to keep them from touching during the cooking process. Turn over after 45 seconds of cooking and cook for another 20-30 seconds. Remove from oil and season with a little Maldon sea salt and a couple drops of the 3 crabs fish sauce or drops of soy sauce of your preference. Garnish accordingly around your dish, 3 per plate, for 4 plates.

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