Fiddlehead and Cheese Casserole (New Brunswick)

Fiddleheads are only with us for a short time before they turn into inedible ferns so as they say you must "make hay while the sun shines". This time of year I like to make this delicious casserole.

1 recipe Béchamel Sauce
1 lemon rind, freshly zested
½ cup lemon juice, freshly squeezed (125 mL)
3 lbs fiddleheads (1.4 kg)
¼ cup Parmesan cheese, freshly grated (60 mL)
¼ cup mozzarella cheese, freshly grated (60 mL)
1 cup dry breadcrumbs (250 mL)
1 Tbsp. Worcestershire sauce (15 mL)
1 Tbsp. soya sauce (15 mL)
sea salt
black pepper, freshly ground

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Clean fiddleheads well and place in a shallow baking dish. Set aside.

Make béchamel sauce as per recipe instructions. Remove from heat. To the béchamel sauce, add the lemon juice, zest, cheeses, Worcestershire, Soya sauce, salt and pepper. Stir well until evenly distributed. Pour sauce over fiddleheads. Sprinkle bread crumbs over top.

Bake until crumbs are golden brown and sauce is bubbling, about 30-35 minutes.

Makes 6-8 servings.