Ploye rolls with grilled vegetables, goat cheese and fiddlehead sauce
Ployes (about a dozen)
Heat up a pan (cast iron ideally; if not available, a non-stick pan can be used) without any butter or fat. Pour a bit of batter in the pan and cook. Ployes are cooked on one side only.
- Mix 1 cup (250 ml) of Madawaska buckwheat flour with ⅝ cup (150 ml) of white flour.
- Pour 1 ⅔ cup (420 ml) of cold water on the flour mixture to moisten.
- Add 1 ½ tsp. (8 ml) of baking powder. Do not mix.
- Pour ½ cup (125 ml) of boiling water on the mixture.
- Salt to taste.
Brush vegetables of your choice (zucchinis, peppers, asparagus, eggplants or mushrooms) with a mix of olive oil and spices of your liking. Grill the vegetables.
Use about 1 lb (0.5 kg) of fresh blanched fiddleheads or pickled fiddleheads (rinse well if the fiddleheads were kept in a salty or vinegary liquid).
Heat oil in a pot. Sweat shallot and leek, then deglaze with white wine.
Add about 4 cups (1 litre) of vegetable or chicken broth and bring to a boil.
Add fiddleheads. Remove from heat immediately (cooking for too long alters the colour).
Puree in a blender or food processor. Run the puree in a strainer to achieve a smooth consistency.
You can add a touch of cream (between ⅛ cup (35 ml) and ¼ cup (65 ml) for a stronger fiddlehead taste, up to ½ cup (125 ml) for a more subtle taste. Allow to thicken on low heat.
Prepare a ploye. While the ploye is still warm, place goat cheese, cream cheese or flavoured spread on the cooked ploye, add grilled vegetables and roll up right away. A swift execution will prevent the ploye from cooling and becoming too stiff to be rolled easily.
Serve with a green salad, coleslaw or, like at the inn, with a root vegetable salad.