Trout and Fiddleheads

Yield: 

Serves 4 to 6.

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I live in a 'fiddlehead' area

I live in a 'fiddlehead' area and have picked fiddleheads every spring for over twenty years. Your recipe says boil only for three minutes. I believe they should be boiled for a minimum of fifteen minutes. Because they are a wild fern they should be thoroughly cooked. I have heard of cases where people became sick after eating fiddleheads that were either sautéed only or cooked for a few minutes. They can also be salted/pickled and stored in mason jars for wintertime. They are definitely best fresh picked, boiled and eaten with sprinkling of vinegar, butter, salt and pepper.

Hi Ken, Thanks for your

Hi Ken,
Thanks for your comments. To get rid of the natural toxin in fiddleheads it's recommended that you first wash them in cold water several times and then cook them in boiling water for 15 minutes, or steam them for 10–12 minutes. If baking or sautéing fiddleheads, boil them first.