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1
Preheat the oven to 400 degrees.
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2
Wash the fiddleheads carefully in cold water and remove all the pollen.
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3
Bring a medium pot of lightly salted water to a boil and add the fiddleheads.
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4
Cook five to eight minutes or until crisp-tender.
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5
Drain under cold running water and drain again.
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6
Melt the butter in a small skillet over medium heat.
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7
Add the fiddleheads and toss in the butter.
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8
Add the lemon juice and season with salt and pepper.
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9
Reserve.
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10
Bring three quarts of lightly salted water to the boil.
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11
While you wait for the water to boil, prepare the fish for cooking.
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12
Place a large sheet of foil on a baking pan.
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13
Lightly butter the foil.
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14
Scatter the lemon grass over the buttered foil and place the fillets in a single layer on top, adding salt and pepper to taste.
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15
Fold the foil to seal the fish.
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16
Bake for 12 minutes, or until desired doneness.
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17
When the water comes to the boils, add the noodles and cook, stirring down with a fork for about eight minutes or until just tender.
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18
Drain and return to the pot and toss in the butter, zest, pepper and chives.
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19
Reserve.
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20
A few minutes before the fish is done, reheat the fiddleheads over low heat.
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21
Place the noodles and fiddleheads on four hot serving plates.
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22
Unseal the foil and, using a large spatula, remove the fillets to each plate and discard the lemon grass.
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23
Serve immediately with the lemon quarters.
