Fiddlehead Greens Mille Feuille
From: Caroline, Quebec, Quebec, Canada
Comments: A French Canadian recipe from Quebec of delicate flavored fiddlehead greens, these young thightly curved sprouts of a fern plant that can now be bought frozen all year round.
If you do not hav any salted herbs handy, try adding your favorite seasoning.
Servings: 6
IngredientsPreparation
  • 1 pound [454 g] flaky or plain pastry dough
  • 1/2 cup [115 g] butter
  • 1 pound [454 g] fiddlehead greens
  • 1/2 teaspoon [2.5 mL] chopped garlic
  • 3 cups [750 mL] fresh mushroom slices
  • 1 tablespoon [15 mL] chopped green onion
  • 1 tablespoon [15 mL] freshly chopped parsley
  • Brown sauce*
  • 2 tablespoons [30 mL] vegetable broth
  • 2 tablespoons [30 mL] salted herbs
  • 1/2 teaspoon [2.5 mL] pepper
  • 1 teaspoon [5 mL] salt
Brown Sauce*
  • 2 tablespoons [30 g] butter
  • 1/2 teaspoon [2.5 mL] dried onion flakes
  • 2 teaspoons [6 g] flour
  • 1 cup [250 mL] hot vegetable broth
  • Salt, to taste
  • Preheat oven to 400°F [200°C].
  • Roll dough into 3 [14 x 5-inch / 35 x 12.7-cm] 1/4-inch [6-mm] thick each rectangles.
  • Arrange side-by-side onto a large baking sheet.
  • Prick dough using a fork then bake dough into preheated oven for 20 minutes.
  • Meanwhile, melt 1/4 cup [60 g] of butter into a frypan and brown together fiddlehead greens and chopped garlic; set aside.
  • Heat remaining butter and brown together mushroom slices with chopped green onion and parsley; set aside.
  • Remove done crusts from oven; lower oven temperature to 140°F [60°C].
  • Transfer one of the crusts onto a serving plate; evenly spread reserved mushroom slices mixture over the crust.
  • Cover mushroom mixture with one of remaining crusts; evenly arrange reserved fiddlehead green mixture over this crust.
  • Cover fiddlehead green mixture with remaining crust.
  • Keep mille feuille warm into cooled oven while preparing the brown sauce*.
  • Bring together vegetable broth and salted herbs to a boil into a covered saucepan.
  • Whipping remaining 1/4 cup [60 g] butter into brown sauce until completely melted; salt and pepper sauce.
  • Serve mille feuille, coated with brown sauce.
Brown Sauce*
  • Melt butter into a saucepan until lightly browned before mixing in dried onion flakes and flour.
  • Cook mixture over medium heat stirring, until of a dark brown color; remove from heat.
  • Slowly stir in hot vegetable broth.
  • Salt; keep sauce warm.