2 cups fiddlehead ferns, trimmed
Kosher salt and freshly ground black pepper
8 ounces Chanterelle mushrooms
6 tablespoons unsalted butter, divided
1 small shallot, minced
1 garlic clove, minced
11/2 teaspoons minced fresh thyme
4 (6 ounce) Alaska cod fillets, fresh or thawed
11/2 tablespoons Dukkah Spice Blend
- Bring a medium saucepan of salted water to a boil. Add fiddlehead ferns and cook until bright green and crisp tender, about 2 to 3 minutes. Plunge into ice water until cooled. Drain and pat dry with clean paper towels.
- Cut mushrooms into large bite size pieces.
- Pat cod dry with clean paper towels. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 11/2 tablespoons butter in a large nonstick skillet over medium heat. Add cod and cook until golden brown on one side, about 3 to 4 minutes. Turn fillets over and cook until golden and just cooked through, about 2 to 3 minutes. Remove from heat; cover and keep warm. Wipe skillet clean.
- Melt 11/2 tablespoons butter in skillet over medium heat. Add mushrooms, fiddlehead ferns, and shallot and sauté until tender, about 4 to 5 minutes. Stir in garlic and thyme and cook until fragrant, about 1 minute. Remove from skillet and keep warm.
- Melt remaining 3 tablespoons butter in skillet over medium low heat, swirling pan often until golden brown and fragrant, about 3 minutes. Sprinkle 11/2 tablespoons dukkah spice into drippings in skillet. Continue to cook, swirling pan until very fragrant, about 1 minute. Remove butter from skillet.
- Arrange fillets and fiddlehead mixture onto serving plates. Spoon butter mixture over fillets. Serve Immediately.