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Trout with Fiddlehead Ferns
Trout with Fiddlehead Ferns
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spring trout stuffed with fiddlehead filling - a delightful and easy dish bursting with flavor.
Ingredients:
  • 1 whole trout, cleaned
  • 2 tablespoons margarine, divided
  • 4 ounces fiddleheads, chopped
  • 1 teaspoon dried tarragon
  • 1 tablespoon lemon juice
  • 0.25 cup dry white wine
  • 0.5 cup dry bread crumbs
  • 1 beaten egg
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and lightly grease a baking sheet.
  • Spread half of the margarine over the entire trout, including the cavity. Mix flour, salt, and pepper, then coat both the inside and outside of the trout with the mixture.
  • In a large skillet over medium heat, melt the remaining margarine. Saute the fiddleheads until just tender. Season with salt, pepper, and tarragon. Stir in lemon juice and white wine, cook for one minute. Transfer the fiddlehead mixture to a bowl, combine with egg and bread crumbs. Stuff the trout cavity with this mixture and place it on the greased baking sheet.
  • Bake the dish in a preheated oven for 15 to 20 minutes until the fish easily flakes with a fork. Serve promptly.

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