Fresh Fiddle Heads - 500g
Salted Water - 4L
Butter - 1/8 lb
Trim any rusted pieces off of the fiddle heads. Brush off any dry pieces.
Blanch for 4 minutes in salted water. (When I say salted water I mean it should taste like the ocean.)
The water will turn a little rust colored, this is natural. If you are not going to finish cooking the fiddle heads right away, then cool the fiddle heads in some ice water, drain and store covered in the cooler until needed. You can do this step a few hours ahead of time.
For my money I prefer to cook green vegetables just prior to service.
Melt the butter in a frying pan on medium heat. When the butter has melted add the fiddle heads and sauté for about 4 minutes.
