Edible Fougere Recipe: Fiddleheads in Lavender Butter
Fiddleheads are the budding, coiled “leaves” of ostrich ferns ferns (Matteuccia struthiopteris). The fiddleheads are present in early spring, and are considered a delicacy. They have a very similar to asparagus in both flavour and texture.
This recipe pays a culinary tribute to the “fougere” family by using an edible fern in combination with lavender.
1 lb (or one large bunch) fresh fiddleheads
3 Tbs. butter
1 Tbs. lavender buds
2 Tbs. white wine
Salt, pepper and nutmeg to taste
In a small saucepan, melt the butter with the lavender buds. Add salt and spices.
1. Boil the fiddleheads in water until tender.
2. Strain the water, and boil again (this will remove bitterness as well as possible toxins such as tannins in the fiddleheads).
3. Strain the butter through a sieve, to remove the lavender buds.
4. In a frying pan or shallow sauce pan, lightly sauté the fiddleheads in the lavender butter, and add white wine. Cook until most of the wine has evaporated.
5. Garnish with dry lavender buds or sprigs of fresh, flowering lavender tops.
6. Serve warm or in room temperature.