Fiddlehead & chorizo poutine - Trois fois par jour

Ingredients

• 4 cups (1 bag of 1,5 lb) of small bell potatoes
• 1 cup of vegetable oil
• Salt & pepper, as preferred
• 1 cup of chorizo, sliced in half-moons
• 2 cups of fiddleheads, blanched
• 1 cup of Louis d’Or cheese (or your choice of firm cheese), diced
• 2 tablespoons of butter
• 2 shallots, minced
• 1 garlic clove, chopped
• 1 can (480 ml) of beef stock
• 1/4 cup of 15 % cooking cream
• 2 tablespoons of corn starch, diluted in 4 tbsps of cold water
• 2 teaspoons of Dijon mustard