Fiddleheads are named for their appearance, which resembles the scroll at the head, or top, of a fiddle. The Ostrich Fern is the species that produces edible shoots with a unique texture, and a taste similar to broccoli or asparagus. Fiddleheads are fun, unique, and tasty! They also have the additional benefit of a high nutritional content, and gourmet appeal. We hope that you keep checking back with us for more cooking tips, recipes, and exciting facts about fiddleheads.
Brunch! Russian pumpernickel toast with herbed sheep milk cheese, Scottish lox, poached eggs, fiddleheads and shiitakes, finished with ramp pesto. Taken from our Instagram contest. Thank you to all the wonderful people who participated, the dishes all looked beautiful.
Fiddlehead Fishcakes with dill, baconaise and celery, avocado salad.Ingredients: 130 grams fiddleheads 312 grams ling cod 15 grams horseradish 2 lemons 210 grams riced baked potato 4 eggs 2 cups of flour 4 cups of panko ½ of an avocado 1 stalk celery 1 shallots ½ bunch of chives Extra virgin olive oil 1 bunch of dill Salt and pepper 1 lt of spring water 1 large egg yolk 1 tsp Dijon mustard
200 ml veg oil 200 ml bacon fat 6 strips of bacon.
Method: For fishcakes: ·In pot of boiling water, poach 80 grams of fiddleheads until just tender. Approx .2 minutes. Refresh in ice bath. ·In food processor combine poached fiddleheads, cod, 10 grams of grated fresh horseradish, zest of 2 lemons, and the riced potato. Blend until it reaches uniform paste. Season to taste. ·Form paste into 1.5 oz balls with your hands. And place on a baking tray. ·In three mixing bowls, have one for each, place eggs, flour and panko. ·Dredge balls in flour, then bread with egg wash and finally panko. Line on baking sheet. ·Have a de…