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.