Ingredients Jump to Instructions ↓

  1. 1 lb Fiddleheads; fresh -OR-

  2. 1 pk -frozen fiddleheads, 

  3. 300 g

  4. 1/4 c Butter

  5. 6 Garlic cloves;finely chopped

  6. 2 Shallots; finely chopped

  7. 1 tb Soya sauce

  8. 1 ts Sugar, granulated

  9. 3 tb White wine

Instructions Jump to Ingredients ↑

  1. Tetes de Violon a l’Ail The tiny, curled fronds of fern, which have gained a reputation as one of Canada’s national foods, come in a large part from the Matapedia River valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce. Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once. SERVES:4 Source: _A Taste of Quebec_ by Julian Armstrong —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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