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Title: (TETES DE VIOLON A L'AIL (GARLIC-FLAVOURED FI
Categories: Vegetables, Ethnic, Garlic
Yield: 4 Servings
1 lb Fiddleheads; fresh -OR-
1 pk -frozen fiddleheads, 300 g
1/4 c Butter
6 Garlic cloves;finely chopped
2 Shallots; finely chopped
1 tb Soya sauce
1 ts Sugar, granulated
3 tb White wine
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
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