Tightly coiled young fern fronds, blanched and sauteed in butter with garlic — New Brunswick's treasured spring delicacy foraged from river banks.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small side plate
Garnishes: lemon wedge, flaky salt
Accompaniments: grilled fish, roasted chicken
Instructions
-
1
Remove any brown papery husk from fiddleheads. Rinse thoroughly in several changes of water.
-
2
Boil fiddleheads in salted water for 10-12 min (important — they must be fully cooked). Drain.
-
3
Melt butter in a skillet over medium-high heat.
-
4
Add blanched fiddleheads and garlic. Saute 3-4 min until lightly golden.
-
5
Squeeze lemon juice over the top. Season with salt and pepper.
-
6
Serve immediately as a side dish with lemon wedges.
Did You Know?
Fiddleheads must always be thoroughly cooked — eating them raw can cause food illness. Their short 2-week harvest window makes them a prized seasonal treat.
Chef's Notes
Equipment Tips
- large pot
- skillet
- colander
Garnishing
lemon wedge, flaky salt
Accompaniments
grilled fish, roasted chicken
The Story Behind Sauteed Fiddleheads
Fiddleheads have been gathered by the Wolastoqiyik (Maliseet) people along New Brunswick's Saint John River for millennia. This spring foraging tradition was adopted by Acadian and British settlers. Today, fiddlehead season is eagerly anticipated across Atlantic Canada and has become a symbol of Canadian terroir cooking.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!