Fiddlehead Fern, A Gourmet Delight

Fern With A Flourish for Springtime Meals

© Eleanore Whitaker

Apr 14, 2009

In spring, grocers begin to stock a rather unusual taste treat; delicate young fronds of the fern family known as fiddlehead fern. Three of these tigthly coiled ferns are selected from the bottom section of the ostrich fern. It's interesting to note that fiddlehead fern is harvested in New England, USA, Atlantic Canada and in particular, the Canadian village of Tidehead, in New Brunswick province, that graced itself with the title, "Fiddlehead Capital of the World". However, they are also part of diets in New Zealand, Australia and Asia. Native Americans savored this speciality for generations.

Cooking Fiddlehead Fern

The most important thing to remember about cooking fiddlehead fern is to make certain it's well cooked. For the preparation, remove any yellow or brown skin which has a tendency to emit a bitter flavor. The delicate sprouts contain tannins and toxins if eaten raw. It's recommended that fiddleheads be boiled in water twice, discarding the boiled water between each boil. Boiling the sprouts also makes them more tender. Once this is completed, fiddlehead ferns can be used in salads, with pasta, pickled, as a complimentary side dish or roasted. Fiddleheads freeze well, which helps preserve them long past their seasonal appearance in food stores.

Suggestions for Cooking With Fiddlehead Fern

• Serve fiddlehead sprouts as a side dish with a lemony Hollandaise sauce.
• Drizzled fiddleheads with olive oil, garnished with roasted garlic slices. Sprinkle with parmesan cheese. This is a delicious accompaniment with linguine, penne pasta or gnocci.

Recipes:

Fiddlehead Salad

Pair fiddleheads with:

• Arrugula
• Anise
• Sun dried tomatoes
• Scallions
• Cured black olives
• Roasted peppers.

For dressing:

Blend the following ingredients:

1. Olive oil
2. Crushed garlic
3. Fresh corriander
4. Balsamic vinegar
5. Garnish with generous shavings of Asiago cheese or sprinkle with Feta cheese for a Mediterranean flair.

Fiddlehead Ferns with Spiced Coconut Sauce, Thai Style:

Ingredients:

• 3 cups fiddlehead fern, lightly roasted
• 1/4 cup peanut oil
• 1 chili pepper diced finely
• 1 teaspoon dried lemongrass
• 1/4 teaspoon of tumeric
• 1/2 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 cup peanuts chopped, lightly toasted
• 1-2 cups coconut milk

Directions:

1. After roasting fiddleheads lightly, place in a bowl.
2. Blend with peanut oil while fiddleheads are still warm.
3. Add remainder of ingredients. Blend well. Serve as a condiment or side dish.

Fiddlehead Fern, Morels and Chicken in Wine

Ingredients

• 3-4 marinated skinless chicken breasts, pounded flat*
• 1 cup cooked and marinated fiddlehead ferns*
• 1 cup marinated morels (shitake mushrooms may be substituted)*
• 1/2 cup chopped shallot
• 1/4 cup chopped fresh tarragon leaves
• 1/2 cup butter
• 1/4 cup walnut oil
• 1/2 cup white wine

* Marinate cooked fiddleheads, morels and chicken in 1-2 cups white wine for up to 2 hours in refrigerator.

Directions:

1. In a large saute pan, melt 1/2 cup butter.
2. Add 1/4 cup walnut oil. Heat until bubbly.
3. Add chicken breasts. Saute over low to medium heat approximately 20 minutes or until chicken breasts are tender, turning twice to prevent burning. Chicken should be sauted until a delicate brown occurs on both sides.
4. Remove chicken breasts.
5. Set aside.
6. Reduce heat.
7. Add 1/2 cup chopped shallot.
8. Saute until transparent over low heat.
9. Add 1/4 cup fresh tarragon leaves. Saute until well blended 1-3 minutes.
10. Add 1/2 cup white wine, blending ingredients well.
11. Add fiddleheads and morels.
12. Saute 3-5 minutes or until all ingredients are well blended.
13. Return chicken breasts to saute pan, spooning mixture over chicken.
14. Saute until chicken is heated through. Serve.

Original recipes and suggestions above by Eleanore Whitaker

Fiddlehead Fern

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