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Ingredients
- 1 bunch fiddlehead
- 1 tablespoon butter
- 1 tablespoon olive oil
- salt and pepper
Method
- Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
- Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
- Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
- Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
- Add the fiddleheads and saute, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.
