An Indulgent Springtime Meal

Some days you just want a big fat steak. When the craving hits, I go with it. It was one of those nights. I was having steak - a NY strip! It's an indulgence of the best kind.

What about Sir Pickypants? How about a nice chunk of halibut for him?

It's also springtime and there aren't many local vegetables available, but there are a few here and there. One of the things you can get is fiddlehead ferns.

They look like alien insects, don't they? They're a very scary vegetable.

I made a compote of fiddleheads and mushrooms once before. I had hoped to be able to replicate it exactly last night, but unfortunately, spring onions don't seem to be available. Regular onions would have to suffice. White wine and cream should be part of such a compote, but I had no cream.

Steak, seared in a cast iron pan and finished in a 400 degree oven for 7 minutes. I often like to rub these with a fun seasoning, but salt and pepper were all I required this night.

I was more creative with the halibut. I used rosemary, white wine, and capers. For someone who doesn't eat fish, I don't do too badly cooking it.

Mushroom-Fiddlehead Compote

Ingredients

• 2 Tbl butter
• 1 onion, finely diced
• 10 oz cremini mushrooms, sliced
• 3-4 cups fiddleheads
• 1/2 cup white wine
• Salt and pepper to taste

Wash your fiddleheads well. Then wash them again. When you think they're washed enough, wash them again. These suckers are full of schmutz. Place in a pot of simmering water for 10 minutes.

Heat butter in a pan. Add onions and cook until softened. Add mushrooms and fiddleheads. Cook until mushrooms are soft. Add wine and cook until most of the liquid has evaporated. Add salt and pepper as you see fit. (Optional, add a touch of cream at the end)

A Fish Dish Just for the Halibut

Ingredients

• 2 large halibut fillets
• Salt and pepper
• 2 Tbl olive oil
• 1/2 cup white wine
• 2 Tbl fresh rosemary chopped
• 1 Tbl capers roughly chopped
• 2 Tbl butter

Spinkle fillets with salt and pepper. Heat oil in a pan and cook fillets on each side until flaky and firm. Remove from pan and keep warm.

Pour white wine into pan and add rosemary and capers. Scrape any bits from the bottom of the pan. Allow wine to reduce slightly. Swirl in butter and pour sauce over fish.