Wonderfull fresh taste, with just enough seasoning to enhance flavor.
Fill a medium bowl with cold water (use a few ice cubes to get it colder)
Add the salt and the juice from half of a lemon. Trim the fiddlehead ferns and remove any brown, or dry areas and soak them in the lemon water to clean them.
Melt the butter in a pan (not non-stick) over medium high heat. Blanch the fiddlehead ferns for about one minute in boiling water.
Strain and quickly transfer to melted butter and cook about 2 minutes on each side, until slightly crispy and golden. Season with salt, pepper and some lemon zest. Serve hot with an aged cheese or green tomatoes on the side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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