Fiddlehead Lasagna: It Might Seriously be the Best Thing We’ve Ever Tasted

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There are several things for which Canada isn’t given its proper due – and food is one of them. A vast, mostly uncorrupted land of varying climates and terrains, it produces some of the most chef-coveted ingredients anywhere.

One of those ingredients is the unassuming but very tasty fiddlehead, the curled leaf of an ostrich fern. So when, on a recent trip to Ottawa, we spotted something called Fiddlehead Lasagna on the menu, we naturally had to try it. The restaurant was Feast + Revel, the stylish, buzzy signature restaurant at the new Andaz Ottawa Byward Market hotel.


Feast + Revel interior 


Without exaggeration, it turned out to be one of the most sublime dishes we’d ever had the supreme pleasure of consuming, hearty but light, with each flavor making itself proudly known. We’d also never before considered the possible culinary nirvana of topping lasagna with a poached egg. Imagine.

Here, Chef Stephen La Salle shares the life-altering recipe with us.


Feast + Revel’s Fiddlehead Lasagna

Chef Stephen La Salle – Spring 2017

  • 12 Lasagna sheets
  • 500g Soft Goat Cheese
  • 1 Lemon
  • 2 Tablespoons Black Pepper
  • 2 Pints Fiddleheads
  • 45ml 35% Cream + 500ml
  • 1 Teaspoon Truffle Paste or Truffle Oil
  • 1x Egg per portion
Pasta Noodles
  1. Bring large pot of salted water to a boil.
  2. Cook lasagna noodles for 8 minutes.
  3. Drain and rinse under cold water.
Goat Cheese
  1. In a large mixing bowl, bring goat cheese to room temperature.
  2. Add zest of one lemon and two tablespoons of coarsely ground black pepper.
  3. Add 35% cream and mix well.
  1. Clean fiddleheads very well! Soak in cold water, replacing water 2 times.
  2. Snip off ends of fiddlehead stalks.
  3. Bring pot of salted water to a boil.
  4. Cook fiddleheads 8 minutes. Do not quickly blanche like other green vegetables.
  5. Drain and run under cold water until cool.
To Assemble
In a 9×9 pan lined with parchment, place one layer of pasta noodles. Next evenly spread a layer of lemon goat cheese. Place fiddleheads o ntop indenting slightly into the cheese. Repeat 2 more times for three layers. Add a thin layer of goat cheese on top of the lasagna.
Cover with foil and bake in preheated 375F oven for 20 minutes. Remove foil and bake for an additional 20 minutes. Let cool 15 minutes before portioning.
To Serve
Reduce 500ml of 35% cream until nappe or slightly sticky where it coats a spoon, add teaspoon of truffle paste or truffle oil and mix well.
Serve square of fiddlehead lasagna on plate with small ladle of truffle cream sauce and a soft poached egg on top. Garnish with baby greens.