Fiddlehead season is fleeting, so gather as many as you think you’ll find while the getting is good.
Ingredients
- 1 pound fern fiddleheads
- 2 tablespoons unsalted butter
- 1 large shallot, sliced thinly
- Kosher salt
- Large-grained sea salt
Preparation
Gather the ingredients. Take your time. This is the good part.
Rinse the fiddleheads, then trim them, removing any brown or soft spots.
In a large pot, bring 2 quarts of water to a boil. Add the kosher salt and the cleaned fiddleheads. Cook for 1 minute, then dash them into a bowl of ice water to quickly stop cooking. Drain and pat dry.
In a large frying pan, heat the butter over medium-high heat. When it starts to foam, add the blanched fiddleheads, giving each of them plenty of room so they don’t steam. Stirring frequently, cook for approximately 5 minutes, until they start to brown.
Add the shallot to the fiddleheads, and cook for 1 minute, stirring constantly, until the shallots become fragrant and begin to color.
Sprinkle with sea salt to taste and serve immediately.
