1 pound of Fiddlehead Ferns will provide 4 - 6 servings.
Before you start cooking your fresh fiddleheads, you must prepare the ferns . Each fiddlehead fern may be 1 - 1 1/2 inches in diameter.
Trim each fiddlehead base and leave only a tiny tail. If there is a brown or black covering over the fiddlehead, wash it off with cold water. Rinse all of your cut fiddlehead ferns in runny water. Do not soak the fiddleheads. Once you are satisfied with your cutting and washing, drop all the fiddleheads into a large pot of boiling water. You may salt the water as you see fit as well. Boil until each fiddlehead fern is tender. Test often and keep on boil for 5 minutes or more. If undercooked, the flavor of the fiddleheads will not come through. Drain your cooked fiddlehead fern and serve immediately. Pour melted butter on each dish to ensure flavoring.
Most fiddlehead connoisseurs prefer to spice things up a bit. Fiddleheads can be sauced with a variety of different flavors. You may want to try a Hollandaise sauce or perhaps a Maltaise cheese or other cheese sauce. Serve your fiddlehead ferns hot after drained and add 1 cup of sauce.
Drop all your cooked fiddleheads into a pot of cold ice water. Drain them and refirgerate them until you are prepared to serve. When you are about to serve your fiddlehead dish, take your fiddlehead ferns and place them into a large skillet. Pour at least 3 tablespoons of over your fiddleheads until sauteed through.
Drop all your cooked fiddleheads into a pot of cold ice water. Drain them and dry well. Combine your fiddlehead ferns with 3/4 cup of light mustard vinaigrette.