A basic way to precook fiddleheads for using in salads, sauteeing, pickling, or other preparations.
cleaned and trimmed, an inch or two of stem remaining
Bring some water to a boil in a large pot, add the salt until the water tastes "like the sea". Make sure there is at least twice as much boiling water as there is fiddleheads.
Add the fiddleheads and cook until tender, exactly 1.5 minutes.
Transfer the fiddleheads to an ice bath, or very cold water to halt their cooking.
Drain the fiddleheads thoroughly, then they are ready for whatever preparation you want.
Copyright: Chef Alan Bergo
Forager | Chef
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