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1
To make the pudding, preheat oven to 325 degrees.
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2
Place the scallions, ricotta and cream in a food processor, and process until smooth, stopping once to scrape sides of the bowl.
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3
Scrape the mixture into a medium-size bowl, and stir in the chives.
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4
Whisk in the eggs, salt and pepper.
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5
Spray six 6-ounce ramekins with vegetable oil.
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6
Divide the mixture among the ramekins.
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7
Place in a roasting pan, and pour in enough boiling water to reach halfway up the sides of the pan.
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8
Cover with aluminum foil.
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9
Bake until puddings are set, about 30 minutes.
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10
Remove the ramekins from the pan, and let cool slightly.
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11
Meanwhile, to make the trout, place the water, carrots, horseradish and onion in a large pot over medium heat.
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12
Bring to a boil, reduce heat and simmer for 30 minutes.
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13
Place the trout fillets in a steamer basket, and place over the simmering liquid.
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14
Cover, and cook until trout is almost cooked through, about 5 minutes.
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15
Remove from heat, and let stand for 3 minutes.
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16
To make the garnish, steam the fiddleheads until tender, about 4 minutes.
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17
Set aside.
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18
Melt the butter in a medium skillet over medium heat.
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19
Add the morels, and saute for 1 minute.
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20
Cover and steam until tender, about 2 minutes.
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21
To serve, run a sharp knife around the edge of each pudding to loosen.
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22
Unmold each pudding onto a plate, and top with 3 chive pieces.
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23
Place a trout fillet beside each pudding, and garnish with fiddleheads and morels.
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24
Serve immediately.
