Marinated Fiddleheads | GOURMET SAUVAGE
Fiddleheads are harbingers of spring. They are delicate and graceful in their riverside habitat. They offer us one of the first good doses of chlorophyll and signal the coming season of abundance. We prepare our fiddleheads in a light marinade in order to retain their firm texture. On a plate, they are as much a pleasure for the eye as for the taste buds.
We start the fiddlehead harvest towards the end of May. They are handpicked with the perennity of the resource in mind. We never harvest more than a third of the stalks to ensure that the plant can continue its development.The fiddleheads are then blanched, put into jars by hand and covered with a brine. It is a simple preparation which retains the plant’s firm texture and asparagus-like taste.
CULINARY SUGGESTIONS: Serve in a salad, with prosciutto and melon, in a stir-fry, in sushi.
INGREDIENTS: Fiddleheads, Water, Citric acid, Sea salt.
190ml
MADE IN CANADA
