Recipe courtesy of Michael Lomonaco

Fiddlehead Ferns

  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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Ingredients

1 pound fiddlehead fern, tightly closed, not slimy, brown or open leaves

2 quarts boiling water

1 teaspoon salt

Ice water

4 tablespoons butter

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

  1. Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.
  2. In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately.

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