- Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and blanch for 1 minute. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain.
- In a skillet over medium heat, soften the shallots and fiddleheads in the butter for 3 minutes. Season with salt and pepper.
It is very important to properly clean fiddleheads. Rub them between your hands, or place them in a bag and shake vigorously, to remove the brown papery husks. Wash the fiddleheads thoroughly in plenty of water.
This basic cooking method is great for preparing fiddleheads for salads, frittatas, pasta, etc. To serve as a quick and refined side dish, simply add ¼ cup (30 g) roasted sliced almonds at the very end. This fiddlehead almondine is delicious with fish, veal or chicken.