Basic Sautéed Fiddleheads

Basic Sautéed Fiddleheads

  • Preparation 5 min
  • Cooking 5 min
  • Servings 4
  • Végétarien
  • Sans noix
  • Sans gluten
  • Sans oeufs



    • ¾ lb (340 g) fiddleheads (see note)
    • 3 shallots, chopped
    • 3 tbsp butter


Note from Ricardo

It is very important to properly clean fiddleheads. Rub them between your hands, or place them in a bag and shake vigorously, to remove the brown papery husks. Wash the fiddleheads thoroughly in plenty of water.

This basic cooking method is great for preparing fiddleheads for salads, frittatas, pasta, etc. To serve as a quick and refined side dish, simply add ¼ cup (30 g) roasted sliced almonds at the very end. This fiddlehead almondine is delicious with fish, veal or chicken.

Personal Note