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Matteuccia struthiopteris
FIDDLEHEADS

musée, collection, patrimoine, histoire, Nouvelle-France, cultureThis fern, which grows in moist, rich soil throughout Canada, is renowned for its delicious, curled sprouts which look like the head of a fiddle. Native Peoples from New Brunswick to British Columbia have long been familiar with their flavor and medicinal properties. Rich in Vitamins A and C, fiddleheads are a delicate, refined dish.

Great care must be taken when preparing fiddleheads. In order to prevent poisoning, they must be shaken in a plastic bag in order to remove any brown particles, then washed in water. Fiddleheads must be cooked at least 15 minutes in boiling water or steamed for 10-12 minutes, until they are tender.

RECIPES

Cream of fiddleheads
and pears

2 liters of chicken stock
500 g of fiddleheads
1/2 can of pears, with juice
2 sprigs of tarragon
Cream
Salt, pepper
Lime juice
Small croutons
2 tbsp of chopped parsley

  1. Wash fiddleheads thoroughly.
  2. Soak them in icy water.
  3. Heat the chicken stock to boiling, then place the fiddleheads in it.
  4. Add the pears, tarragon, cream, salt and pepper to the bouillon; cook 20 minutes.
  5. Add lime juice and cook for an additional 5 minutes.
  6. Pass mixture through a food processor.
  7. Garnish with croutons that have been sautéed with butter and sprinkle with parsley.

Source: www.canalvie.com

 filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal

Fiddleheads
with mushrooms

500 g of fiddleheads
4 tbsp of butter
24 mushrooms, sliced
1 tsp of orange peel
Cumin
Ginger
Salt, pepper

  1. Clean the fiddleheads, then steam them or boil them in salted water until tender.
  2. Take care when cooking fiddleheads; they must not be under-or over-cooked.
  3. In a thick fry pan, melt the butter.
  4. Sautee the mushrooms and fiddleheads.
  5. Add orange peel and spices.
  6. Cook until mushrooms are done. 
     

Source: www.marmiton.org
filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal

Our next chronicle will cover Sage. We invite you to return on July 25, 2006. Meanwhile, bon appétit!

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