Steamed Fiddleheads | Fiddleheads are seasonal delights that grace our tables with their unique flavor. Reminiscent of a blend between broccoli and asparagus, yet somehow even better. Hailing from my home province of New Brunswick, Canada, these vibrant green spirals make their appearance in the month of May. Bringing with them a burst of freshness and a hint of the lush forests they call home. Their fleeting availability makes them all the more precious. Prompting enthusiasts to freeze a few bags if they wish to savor their goodness throughout the summer and winter months.
Preparing Steamed Fiddleheads is a breeze, and their versatility opens doors to culinary creativity. Whether you steam them to retain their crispness. Sauté them with garlic and lemon for a zesty twist, or simmer them into a comforting soup, fiddleheads never disappoint. But what truly elevates this seasonal delicacy is their harmonious pairing with seafood. Where terroir meets merroir, the union of land and sea.
Imagine a plate adorned with plump, succulent shrimp, or perhaps a perfectly seared salmon fillet. Both enhanced by the vibrant green curls of steamed fiddleheads. As the fiddleheads soak up the melted butter, it forms a decadent liaison, enriching the seafood’s natural flavors. The addition of vinegar, with its gentle acidity, provides a pleasant contrast, brightening the entire dish.
This harmonious amalgamation of flavors and textures elevates the dining experience. Making Steamed Fiddleheads with Melted Butter and Vinegar a culinary delight that celebrates the bounty of the season. So, when the fiddlehead ferns make their annual appearance in your region.Seize the opportunity to explore the delicious possibilities they offer and let your taste buds revel in the enchanting marriage of flavors that only fiddleheads can deliver.
(link this to Merroir blog). Check out my tip on another way to use fiddleheads.
- 1 lb fiddleheads cleaned
- 1 tbs kosher salt + finishing
- 3 tbs unsalted butter
- 2 tbs white vinegar Optional
- Bring a quart of salted water to boil
- Add fiddleheads and simmer for approx. 10 minutes or until desired tenderness
- Drain and serve on a plate or platter
- Add butter and let melt all over
- Add vinegar as an option
- Season with S & P
Be sure to soak and clean them in water, to remove all the brown flaky skin, as much as possible.