Spring Fiddlehead
Fiddlehead gathered from our gardens; our chefs create a farm-to-table spring delicacy.
- 1 lb fiddlehead ferns
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Step 1
Clean the fiddleheads by washing them, peeling off any brown papery skin and trimming off any brown ends.
- Step 2
Fill a large bowl with cold water and add the fiddleheads, swishing them around with your hands to remove any dirt. Discard the water and repeat this process another time.
- Step 3
Bring a pot of water to a boil. Add the fiddleheads and cook them for 10-15 minutes.
- Step 4
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat.
- Step 5
Add the garlic and the fiddleheads, and cook for a few minutes.
- Step 6
Stir in the other tablespoon of butter, lemon juice, and lemon zest.
- Step 7
Cook for another 2 minutes, and serve warm.
- Optional
Garnish with pickled onion, radish and clementines.
