So, my family is what you would call a ‘foodie’ family. I have lots of recipe cards where I’ve hand written some of my favourite dishes from my brothers, my Mom, Aunts, etc… I posted a simple roasted fiddlehead recipe the other week on Instagram (400º with salt & oil for 20 min). It was tasty, but it brought to my attention that I prefer them sautéed (yes, I forgot about them in the oven so they over roasted). So I skimmed through my tattered recipe box and found ‘Jer’s Fiddleheads’. If you follow me on Instagram, you would know Jeremy as Uncle F-Word. It’s a simple recipe, but what I love about it is how I wrote down word for word what Uncle F-Word told me. Just makes me smile, and I love to smile.
• soak in cold water
• remove brown shit
• blanch for 1-2 min
• sauté in BUTTER
I’m not sure, but I likely wrote butter in caps due to his emphasis on the word, knowing that there was a good chance I wouldn’t use it. I do prefer olive oil, but by all means use BUTTER.
I sauté them over medium heat and, of course, add some sea salt and a garlic clove.
We all love fiddleheads but how they are such a pain in the ass to prep. Be sure to give them a good soak in water. I like to drain them into a fine mesh sieve. And then empty them back into the bowl, and much of the brown pieces will stick to the sieve. Rinse sieve. Repeat. Then I rub off the brown pieces under running water, and snap off the ends. Then do the blanching. Pat dry. And then into the sauté pan. I sauté them for approx 15-20 minutes. My kids love them!