Basic Sautéed Fiddleheads
Basic Sautéed Fiddleheads
Open in full-screen mode

Basic Sautéed Fiddleheads




  1. Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and blanch for 1 minute. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain.
  2. In a skillet over medium heat, soften the shallots and fiddleheads in the butter for 3 minutes. Season with salt and pepper.


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.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.