Fiddleheads amandine

Fidddleheads are the furled fronds of a young fern. They are only available for a brief period in spring (afterward they unfurl and become a proper fern). They are a tasty, different green to prepare, but can be toxic if eaten raw or under cooked.

This is a simple preparation, great as a side dish with fish.

220g fiddleheads
1/4 cup slivered almonds
1 table spoon butter
3 french shallots, diced
salt and pepper


1. In a dry skillet, toast the almonds on medium heat, tossing often.

2. Once they have gained some color, set aside.

3. Rinse the fiddleheads under lots of water. Make sure to remove any brown scales from them.

4. Bring a large pot of salted water to a boil. Drop the fiddleheads into the boiling water.

5. Boil for 12-15 minutes. The water will turn a weird dark color.

6. Drain the boiled fiddleheads, discarding the water. Rinse well, then transfer to an ice bath to stop the cooking process.

7. In the skillet, melt the butter and add the shallots. Cook for 3 minutes or until the shallots become translucent.

8. Drain the fiddleheads from the ice water and add to the skillet. Coat well with the butter and season with salt and pepper. Saute for a further 3 minutes.

9. Add the toasted almonds and continue cooking for an other 2-3 minutes.

10. Serve warm.

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