Sautéed Fiddlehead Ferns
From elgourmand2 8 years ago
- 20 Min. to make
- Serves Some
If you can find these, treat yourself and fix a bunch. In Hawaii they are considered a delicacy and are expensive; in Samoa they are ignored. They don’t grow everywhere. They like a cool damp climate. Andrew’s preserve is perfect and has heaps of fiddleheads. Read more You will have more luck at a specialty grocery store. If you haven’t tried fiddleheads before, be ready for flavors ranging from asparagus to artichokes. The term fiddlehead fern is generally used to reference ostrich fern fiddleheads. See less
Ingredients
- • 24 freshly picked fiddlehead ferns. shopping list
- • 1 teaspoon coarse salt. shopping list
- • Freshly ground pepper. shopping list
- • 1 tablespoon freshly squeezed lemon juice. shopping list
- • 2 to 3 tablespoons unsalted butter. shopping list
How to make it
- 1. Remove the dry, sheath-like papery particles from the fiddleheads.
- 2. Fill a medium bowl with very cold water; add 1 teaspoon salt and the lemon juice. See Photo
- 3. Add ferns, and push them down into the water several times to clean them.
- 4. Transfer to paper towel to drain.
- 5. On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
- 6. Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden.
- 7. Season with salt and pepper, and serve.
- These make a very nice side dish or great appetizers. Some chewy Italian bread See Photo. And a decent drop of Chardonnay goes well. See Photo
People Who Like This Dish 2
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
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