Trout with Fiddlehead Ferns Recipe

Recipesfull introduces to you: Popular Recipes. (Trout with Fiddlehead Ferns Recipe). 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.

Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 2

Yield: 2 servings

Trout with Fiddlehead Ferns Recipe

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

¼ cup dry white wine

½ cup dry bread crumbs

1 beaten egg

Seafood

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Step 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.

Step 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.

Step 4

Bake uncovered for 15 to 20 minutes in the preheated oven or until the fish flakes easily with a fork. Serve immediately.

Nutritional Information

Trout with Fiddlehead Ferns Recipe

Servings Per Recipe:2

Calories: 503.7

% Daily Value *

Protein: 45g 90%

Carbohydrates: 27.7g 9%

Dietary Fiber: 1.4g 6%

Sugars: 2.5g

Fat: 20.7g 32%

Saturated Fat: 4.2g 21%

Cholesterol: 193.5mg 65%

Vitamin A Iu: 2786.9IU 56%

Niacin Equivalents: 22.2mg 171%

Vitamin B6: 0.8mg 49%

Vitamin C: 22.7mg 38%

Folate: 69.7mcg 17%

Calcium: 213.3mg 21%

Iron: 4.3mg 24%

Magnesium: 91.6mg 33%

Potassium: 1183mg 33%

Sodium: 412.4mg 17%

Thiamin: 0.5mg 48%

Calories From Fat: 186.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.