Prep 5 mins
Cook 10 mins
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. Source: _A Taste of Quebec_ by Julian Armstrong
- 1 lb fiddlehead, fresh
- 2 shallots, finely chopped
- 1 tablespoon soy sauce
- 1⁄4 cup butter
- 1 teaspoon sugar, granulated
- 6 garlic cloves, finely chopped
- 3 tablespoons white wine
- Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins.
- Steam fresh fiddleheads until just tender.
- Meanwhile, heat butter in heavy frying pan and sauté garlic and shallots until softened.
- Blend in soy sauce, sugar and wine.
- Add steamed fiddleheads, turning to coat them well in sauce.
- Serve at once.
- SERVES 4.