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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: (Tetes De Violon a L'ail (Garlic-Flavoured Fiddleheads)

  3. Categories: Vegetables, Ethnic, Garlic

  4. Yield: 4 servings

  5. 1 lb Fiddleheads; fresh -OR-

  6. 2 Shallots; finely chopped

  7. 1 pk -frozen fiddleheads,

  8. 300 g 1 tb Soya sauce

  9. 1/4 c Butter

  10. 1 ts Sugar, granulated

  11. 6 Garlic cloves;finely chopped

  12. 3 tb White wine

  13. Tetes de Violon a l'Ail

  14. The tiny, curled fronds of fern, which have gained a reputation as one of

  15. Canada's national foods, come in a large part from the Matapedia River

  16. valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to

  17. steam fiddleheads, then season then with garlic sauce.

  18. Shake fresh fiddleheads in a paper bag until brown skins come off;

  19. discard skins. Steam fresh or frozen, unthawed, fiddleheads until just

  20. tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce, sugar and wine. Add steamed

  21. fiddleheads, turning to coat them well in sauce. Serve at once. SERVES:4

  22. Source:

  23. A Taste of Quebec

  24. by Julian Armstrong --

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