We are kicking off the true start of spring produce hitting markets and menus with this recipe for pickled fiddleheads from Daniel Burns, the Michelin starred chef behind one of NYC’s hottest craft beer bars TÝrst, and the 26-seat, seasonal ingredient centric, Nordic-influenced restaurant within, Luksus. Burns is a vet of some of the world’s highest-profile kitchens, including Noma, the Fat Duck and Momofuku, but the inspiration for this dish is closer to home. Literally. "The pickled fiddleheads recipe has a bit of a special spot for me," he explains "having grown up in Nova Scotia, Canada where they are abundant. The best part is, is that fiddleheads mean spring is here." His recipe starts with a bunch of fiddleheads and a smoked ham hock stock.
Clean and wash the fiddlehead ferns. Rinse three time to ensure they are not muddy and all dirt is removed. Blanch in boiling water for 10-15 seconds. Shock in a water bath, then drain the iced water and store the fiddleheads in clean containers, ready for the pickling liquid.
20g garlic, peeled and sliced
30g demerrara sugar
20g fish sauce
120g apple cider vinegar
400g ham broth
3g dried chiles
50g spicy Polish mustard
Saute the garlic in olive oil until golden. Add the sugar and caramelize with the garlic for 1 minute. Add the fish sauce and then the vinegar. Cook out 1 minute, then add the ham broth. Bring to a boil and add the chiles.
Reduce heat to a low simmer, and steep with the chiles for 5 minutes, before adding the Polish mustard and whisking to incorporate. Strain the warm liquid overtop of the blanched fiddleheads. Place in the fridge to cool in the pickle liquid.
Eat at room temperature.