I always felt so unCanadian not loving fiddleheads but I just hadn't had them right for me yet. Thanks to my daughter Anna who came home loving the ones at Marben in Toronto. Hereâ€™s my version.
Makes 4 to 6 servings
1. Trim brownish ends off fiddleheads. Rinse in two changes of water to remove any grit.
2. Bring a large pot of water to the boil. Add fiddleheads and blanch 5 minutes until almost tender. Drain and rinse in cold water. Drain again well.
3. Just before serving heat butter in a medium skillet. Add garlic and shallots. Cook gently 2 to 3 minutes without browning and add fiddleheads. Season with salt and pepper. Combine well and cook until approximately 5 minutes until heated thoroughly.