Fiddleheads are here
- mikeb May 10, 2003 04:55 PM
For those of you who love them, Ontario fiddleheads are now in season and very available. The best price/quality that I've seen so far was down at the St Lawrence Market today--$6.99/lb for some good looking ones.
I fry pancetta til crisp then pan fry the fiddleheads in some of the pancetta oil and butter.
One thing I do before frying the fiddleheads (after washing them by repeatedly rinsing them) is to blanch them for about 2 minutes in chicken stock. I've tried them both ways (with and without blanching) and prefer the blanched method - the fiddleheads are creamier but still crisp.
I also like fiddlehead soup - you can pretty much use the same basic recipe as Asparagus soup and substitute fiddleheads - reserving a few whole ones for garnish.
I bought fiddleheads, morels and chanterelles yesterday at St Lawrence market - (unfortunately no wild leeks yet - rats!) so tonight will be broiled salmon trout with parsley, fiddleheads and pancetta and wild mushroom risotto - I love spring!
Blanch briefly (add some lemon or vinegar to water to help hold color), then sautee with your favorite onion-family member: I prefer shallots or garlic. Then use as a base upon which to serve any number of different proteins. Lately I've used scallops.
They go well in combination with other spring things, morels in particular.
Basically, I think any way you serve asparagus is more likely than not appropriate for fiddleheads. I've even used them in Chinese stir-frys.
I had fiddleheads on my pizza in downtown Guelph in a small pizzaria years ago. They were good!
Today I saw fresh fiddleheads at Longo's in Mississauga. They were also $6.99/lb.
My brother and I happened upon the fiddleheads at the St. Lawrence market on Saturday morning. We were planning a mushroom quiche, among other things, for Mother's Day brunch. Instead, we went with one half cremini mushrooms, and one half fiddleheads: Delicious! We simmered them covered for 10 minutes along with the mushrooms and green onions in butter, lemon juice, and salt, and then boiled off the liquid uncovered, before adding to the custard base for the quiche. Mum was happy.