Email to Gail      

Recipe Categories: JaneyCanuck's HOME PAGEAPPETIZERS Bars BarsandSquares BEEF BEVERAGES BREAD BREAKFAST CAKES CANDY CASSEROLES CHINESE COOKIES DESSERTS DRESSINGS FISHandSEAFOOD Frosting LOWFAT MARINADES MEATS Microwave MUFFINS OTHER PASTA PIES PORK POULTRY PRESERVES RICE SALADS SAUCES SEAFOOD SNACKS SOUP STUFFING VEGETABLES

Garlic Flavored Fiddleheads

Recipe Link: http://www.recipecircus.com/recipes/JaneyCanuck/fhead7.htm

List of Ingredients








1 pound Fiddleheads -- fresh -OR-
2 Shallots -- finely chopped
1 package -frozen fiddleheads -- 300 g
1 tablespoon Soya sauce
1/4 cup Butter
1 teaspoon Sugar -- granulated
6 Garlic cloves -- finely chopped
3 tablespoons White wine




Recipe



Tetes de Violon a l'Ail are tiny, curled fronds of fern, which have gained a reputation as one of
Canada's national foods, come in a large part from the Restigouche River and the Upper Saint John River Valley.

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