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The mediterranean ecookbook

Baked fiddleheads

Prep Time 25 minutes minutes
Cook Time 30 minutes minutes
Servings 6 minutes

Ingredients

  • For the Baked fiddleheads:

  • 1 pound fiddleheads, cleaned
    3 tablespoons butter
    3 tablespoons flour
    1 cup chicken stock
    1/2 cup cream
    2 egg yolks
    2 tablespoons Parmesan cheese
    1/2 cup breadcrumbs

    • Directions

    • Wash fiddleheads.
      Cook in boiling salted water for ten minutes, until partly cooked.
      Make a sauce by melting the butter; into which stir the flour, a pinch of salt, the chicken stock and cream.
      Then stir in the egg yolks and finally the grated Parmesan cheese. Stir until all the cheese melts.
      Do this over a low heat.
      In a buttered oven-proof dish put the fiddleheads carefully in layers. Pour sauce over each layer; sprinkle a little Parmesan on each layer of sauce.
      Cover the top layer of fiddleheads with sauce and sprinkle with breadcrumbs.
      Bake until sauce is bubbly.

    Find it online:

    https://pageturnercookbooks.com/mediterranean