Trout With Fiddlehead Ferns Recipe

Name: Trout With Fiddlehead Ferns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole trout, cleaned; 2 tablespoons margarine, divided; 1 tablespoon all-purpose flour; salt and pepper to taste; 4 ounces fiddleheads, chopped; 1 teaspoon dried tarragon; 1 tablespoon lemon juice; 1/4 cup dry white wine; 1/2 cup dry bread crumbs; 1 beaten egg

Servings: persons

1 whole trout, cleaned
2 tablespoons margarine, divided
1 tablespoon all-purpose flour
salt and pepper to taste
4 ounces fiddleheads, chopped
1 teaspoon dried tarragon
1 tablespoon lemon juice
1/4 cup dry white wine
1/2 cup dry bread crumbs
1 beaten egg

1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2
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.
3
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.
4
Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole trout, cleaned, 2 tablespoons margarine, divided, 1 tablespoon all-purpose flour, salt and pepper to taste, and more.

Yes, Trout With Fiddlehead Ferns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trout With Fiddlehead Ferns

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