Tetes De Violon a L'ail (Garlic-Ferns)

READY IN: 15mins
Recipe by Chef Shadows

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

Ingredients Nutrition


  1. Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins.
  2. Steam fresh fiddleheads until just tender.
  3. Meanwhile, heat butter in heavy frying pan and sauté garlic and shallots until softened.
  4. Blend in soy sauce, sugar and wine.
  5. Add steamed fiddleheads, turning to coat them well in sauce.
  6. Serve at once.
  7. SERVES 4.

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