Sautéed Fiddleheads (serves 4-6)
- 3 cups fiddleheads
- 2 Tbs olive oil
- 2 cloves garlic
- juice and zest from 1 organic lemon
- kosher salt
Spring has sprung – so it’s time to try a new seasonal veggie! Fiddleheads are the curled edible shoots of the ostrich fern – which start to pop up along rivers and streams in April and May. With a similar flavour to asparagus – you can treat them and pair them accordingly. Yummy when precooked and added to eggs, pasta or grain dishes, they also make a lovely side dish for a piece of pan-fried lake trout, halibut or branzino.
Here’s a very simple presentation that shows them off:
Pick any brown papery bits off the outside of the fiddleheads (these are the husks), and wash very well in water to remove any dirt or debris. Bring 1.5 L water to boil in a medium-large and boil fiddleheads until brighter in colour and slightly tender – about 10 minutes. Drain well. (Note: fiddleheads should be cooked thoroughly and should NOT be eaten raw. We’re going to finish cooking them in a pan, but otherwise you’d steam/boil for closer to 15 mins.) Heat a large pan over medium heat. Add olive oil and allow to heat another 30-60 seconds. Add fiddleheads, garlic, lemon juice and zest (I like a microplane for it’s fine soft zest) and a pinch of salt. Sauté for about 4-5 minutes and finish with a touch more salt.