Thursday, May 19, 2005
Hands on time: 10 minutes
Cooking time: 5 minutes
½ pound fiddleheads, rinsed well and brown ends cut off
1 large clove of garlic, finely minced
1 tbsp olive oil
1 tbsp butter
Juice of ½ lemon
Salt & pepper to taste
1. Bring a large pot of water to a rapid boil over high heat.
2. In the meantime, fill a large bowl with ice water. I add one full ice cube tray while the pot of water is boiling.
3. Blanch the fiddleheads (cook over high heat for 2-3 minutes). This really brings out the green and leeches out the bitterness
4. Scoop out fiddleheads, using a slotted spoon and put them in the bowl of ice water. Add another tray of ice cubes and let them chill for 5 minutes. This stops the cooking process.
5. Drain and pat dry.
6. Heat olive oil and butter in a large sauté pan over medium high heat. Add garlic and stir for 30 seconds or so. Add fiddleheads and sauté for 3 minutes. Sprinkle with lemon juice, salt and pepper and toss.
It’s ready to serve and goes great with grilled salmon and boiled new potatoes with chives and butter.