Name: Basic Sautéed Fiddleheads
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: ¾ lb (340 g) fiddleheads (see note); 3 shallots, chopped; 3 tbsp butter

Ingredients

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

Preparation

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.
In a skillet over medium heat, soften the shallots and fiddleheads in the butter for 3 minutes. Season with salt and pepper.

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.

Basic Sautéed Fiddleheads

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note