Maine Fiddleheads with Lemon Butter Sauce

Ingredients

• 1 pound (450g) fiddlehead ferns, trimmed 1 pound (450g) fiddlehead ferns, trimmed
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) fresh lemon juice 1 tablespoon (15ml) fresh lemon juice
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as parsley or chives), for garnish Fresh herbs (such as parsley or chives), for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 8g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 4g
• Fiber: 6g
• Salt: 0.2g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Add the fiddlehead ferns and blanch for 2 minutes. Drain and rinse with cold water to stop the cooking process.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. 3.
   Add the blanched fiddleheads to the skillet and sauté for 3-4 minutes, until they are tender-crisp.
4. 4.
   Drizzle the lemon juice over the fiddleheads and sprinkle with lemon zest. Season with salt and pepper to taste.
5. 5.
   Toss the fiddleheads gently to coat them evenly with the lemon butter sauce.
6. 6.
   Transfer the fiddleheads to a serving dish and garnish with fresh herbs.
7. 7.
   Serve immediately and enjoy the vibrant flavors of Maine Fiddleheads with Lemon Butter Sauce.

Treat your ingredients with care...

• Fiddlehead ferns — Make sure to trim the ends of the fiddleheads before cooking. It's important to blanch them briefly to retain their vibrant green color and crisp texture.

Tips & Tricks

• If fresh fiddleheads are not available, you can use frozen fiddleheads as a substitute. Just make sure to thaw them before cooking.
• For an extra burst of flavor, add a pinch of red pepper flakes to the lemon butter sauce.
• Serve the fiddleheads as a side dish alongside grilled fish or roasted chicken for a complete meal.
• Experiment with different herbs for garnish, such as dill or tarragon, to add a unique twist to the dish.
• If you prefer a milder flavor, blanch the fiddleheads for an additional minute before sautéing.

Serving advice

Maine Fiddleheads with Lemon Butter Sauce are best served hot as a side dish. They pair well with a variety of main courses, such as grilled salmon or roasted pork tenderloin. Serve them on a platter or individual plates, garnished with fresh herbs, to showcase their vibrant green color.

Presentation advice

To enhance the presentation of Maine Fiddleheads with Lemon Butter Sauce, arrange them in a circular pattern on the serving dish. Drizzle any remaining lemon butter sauce over the fiddleheads and sprinkle with additional lemon zest for an extra pop of color. Garnish with a sprig of fresh herbs for an elegant touch.