Friday, July 26, 2013

Sautéed Fiddlehead and Garlic (serves 3-4 as part of shared meal)

Fiddlehead is a young fern and it is harvested in the wild in Maine only in the Spring.  I see them growing in abundance in the Northeast.  They are tender and delicious.  I remember many years ago my friends' father, Mr. Armstrong introduced me to fiddleheading near their home.  I was surprised to see so many of them growing wild in the field.  I harvested a huge bag from that day's outing.  My parents' friends in Maine harvest fiddlehead every Spring would give them some.  My mother would freeze a small portion for me.  It is best when you can eat the fresh ones.  However, the frozen fiddleheads are still quite tasty.  I normally like to cook my fiddlehead as simply as possible and it usually involves adding a little fish sauce!  

Sautéed Fiddlehead and Garlic (serves 3-4 as part of shared meal)

1 1/2 lb fiddlehead
1 Tbsp olive oil
4 garlic cloves, smashed and chopped
1 Tbsp fish sauce (or to your taste)
A pinch of sugar


1) Heat oil in a medium size pan over medium high heat.
2) Once the pan is hot add garlic.  Saute for about 1 minute (avoid burning the garlic).
3) Add the fiddlehead.  Saute for about 5 minutes.
4) Add fish sauce and sugar.  Saute for about another minute.

fern plants growing along both sides of the path and in the woods
 (Isle au Haut, Maine, 2013)
sunset sailing
(off Isle au Haut, Maine, 2013)

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