TROUT WITH FIDDLEHEAD FERNS
This is an older recipe for fiddleheads passed down to me by my grandmother. Fresh trout is stuffed with a fresh fiddlehead stuffing, and then quickly roasted in the oven. The trout used for this recipe is about 12 ounces. Recipe can easily be adjusted for larger or more fish.
Provided by Jamie
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture.
- Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet.
- Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.
Nutrition Facts : Calories 503.7 calories, Carbohydrate 27.7 g, Cholesterol 193.5 mg, Fat 20.7 g, Fiber 1.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 412.4 mg, Sugar 2.5 g
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Miang king
[email protected]I'm not a huge fan of trout, but I thought I'd give this recipe a try. I'm glad I did! The trout was cooked perfectly and the fiddlehead ferns were a delicious addition. The lemon butter sauce really made the dish.
Ella Dedei
[email protected]This recipe is a great way to use up leftover trout. I had some leftover from a fishing trip and this recipe was the perfect way to use it up. The trout was cooked perfectly and the fiddlehead ferns added a nice touch of flavor.
Salah yasinzai
[email protected]I'm a beginner cook and this recipe was easy to follow. The trout came out flaky and flavorful, and the fiddlehead ferns were a delicious addition. I will definitely be making this recipe again.
Gerritt Roon
[email protected]I'm always looking for new ways to cook trout, and this recipe definitely delivers. The fiddlehead ferns add a unique flavor and texture to the dish, and the lemon butter sauce is the perfect finishing touch. I'll definitely be making this recipe aga
Mark Hibbitt
[email protected]This recipe is perfect for a quick and easy weeknight meal. The trout cooks in just a few minutes and the fiddlehead ferns are a great way to get your daily dose of vegetables. I served it with a side of rice and it was a hit with my family.
Bahaeddin Madi
[email protected]I'm not a fan of fiddlehead ferns, so I substituted asparagus in this recipe. It turned out great! The trout was cooked perfectly and the asparagus was tender and flavorful. The lemon butter sauce was the perfect finishing touch.
Ishanka Malidu
[email protected]This recipe is a great starting point for a delicious trout dish. I added a few extra spices and herbs to give it a more flavorful profile. I also served it with a side of roasted vegetables. It was a hit with my family!
Keenan Baynes
[email protected]I followed the recipe exactly and the trout came out overcooked. The fiddlehead ferns were also a bit too chewy. I think I'll try this recipe again, but I'll adjust the cooking times.
Kerim Hadzic
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning, or maybe a different sauce. The trout was cooked well, but the fiddlehead ferns were a bit tough.
Jenny Sanders
[email protected]I'm not a huge fan of trout, but I thought I'd give this recipe a try. I'm glad I did! The trout was cooked perfectly and the fiddlehead ferns were a pleasant surprise. The lemon butter sauce really made the dish.
Nezukoko
[email protected]This trout with fiddlehead ferns recipe is a keeper! It's easy to make and the results are stunning. The trout is flaky and flavorful, and the fiddleheads add a nice touch of texture. The lemon butter sauce is the perfect finishing touch.
Maria g Guajardo
[email protected]This recipe is a great way to showcase the flavors of spring. The trout is cooked perfectly and the fiddlehead ferns are a delicious addition. I especially enjoyed the lemon butter sauce, which really brought the dish together.
ADRIAN STYLES
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone raved about the trout and the fiddlehead ferns. I even had a few people ask for the recipe. Thanks for sharing this amazing dish!
Oswald Templeton (OZ)
[email protected]I've always been a fan of trout, but this recipe takes it to a whole new level. The fiddlehead ferns add a unique texture and flavor that I've never experienced before. The lemon butter sauce is also a perfect touch, adding a pop of brightness and ac
Ram Shyam
[email protected]This trout with fiddlehead ferns recipe was an absolute delight! The flavors were incredibly well-balanced, with the delicate trout perfectly complemented by the earthy fiddleheads and tangy lemon butter sauce. I highly recommend this dish to anyone