The fiddleheads will (litterally) make you dance!
On canapés : drain the fiddleheads, and serve them on melba toasts, or toasted bread. Add your favorite cheese, and decorate with a slice of sweet pepper (or even an edible flower).
Entrées : serve with cheese, patés, terrines, ham, duck confit, goose, r any other wild meat.
In a salad : Garnish a green salad with fiddleheads, add feta and black olives. Use the marinade as a vinaigrette. It also works in a pasta-salad, or rice-salad.
With meats and quiches : stuff your porc filets with fiddleheads and cheese, and cook slowly in the oven. Use the marinade on omelets or quiches.
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|Ingredients||Fiddleheads, water, concentrated natural lemon juice, sea salt.|