Spring Hill Ranch Trout with Fiddlehead Fern
Lord knows, fiddlehead fern is as rare in these parts as fresh seafood. Trout, however are much more common and my niece sent me a whole bunch of fiddleheads a few years ago along with this recipe. I used fresh trout of of our little river here and they came out just marvelous. So if your niece sends ...more
Lord knows, fiddlehead fern is as rare in these parts as fresh seafood. Trout, however are much more common and my niece sent me a whole bunch of fiddleheads a few years ago along with this recipe. I used fresh trout of of our little river here and they came out just marvelous. So if your niece sends you some fiddlehead ferns, now you'll know where to stuff 'em!
Ready in 50 mins
Ingredients
- 2 whole trout, cleaned
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 pinches kosher salt, divided
- 2 pinches freshly ground black pepper, divided
- 1/2 pound fiddlehead ferns, chopped
- 2 teaspoons dried tarragon
- 2 tablespoons fresh lemon juice
- 1/2 cup dry white wine
- 1 cup dry bread crumbs
- 2 eggs, beaten
Preparation method
Prep: 30 mins | Cook: 20 minsAdapted from "Trout with Fiddlehead Ferns" on http://allrecipes.com.
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