Fiddleheads are named for their appearance, which resembles the scroll at the head, or top, of a fiddle. The Ostrich Fern is the species that produces edible shoots with a unique texture, and a taste similar to broccoli or asparagus. Fiddleheads are fun, unique, and tasty! They also have the additional benefit of a high nutritional content, and gourmet appeal. We hope that you keep checking back with us for more cooking tips, recipes, and exciting facts about fiddleheads.
Monday, April 25, 2016
NorCliff Farms Inc.
Barbecue Steamed Fiddleheads
2 dozen fiddleheads
1 T butter, cut into 1/8" cubes or Olive oil
1 wedge of lemon
Salt and Pepper to taste
Cut off the stems, then clean the Fiddleheads by rinsing them with cold water. Blanche Fiddleheads for about 5 minutes. Rinse in cold water again and pat dry.
Toss the fiddleheads in some butter/olive oil; generously
sprinkle them with some salt and pepper.
Place them in the centre of a large piece of aluminum foil.
Evenly distribute the olive oil over the Fiddleheads. Add garlic to taste.
Fold the two opposite sides together and fold and press the ends together to form a pouch.
Once any meats of fish are finishing cooking, place the Fiddleheads on a grill for 5-7 minutes, flipping once.
Remove from foil, place in a serving dish and squeeze with fresh lemon.