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See below ingredients and instructions of the recipe
1 lb Fiddleheads; fresh -OR- 2 Shallots; finely chopped
1 pk -frozen fiddleheads, 300 g 1 tb Soya sauce
1/4 c Butter 1 ts Sugar, granulated
6 Garlic cloves;finely chopped 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
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
Source: _A Taste of Quebec_ by Julian Armstrong
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Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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