Recipe by Jamie
"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."
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whole trout, cleaned
salt and pepper to taste
dry white wine
dry bread crumbs
fiddlehead fern is the curled section (new) spring shoot of the fern..look it up in a plant book to be sure you have the correct fern (found all over US) they are the tender new growth that sprouts out of the center of the fern plant-- they melt in your mouth. any substitute would not do justice (possibly dandelion greens could be used)
We have updated this recipe to include a preheating step. - The Staff
This was a very simple recipe and very good. Author omitted the oven temperature. I used a 350 degree oven.
I used butter istead, good organic stuff and it was yummy
I've cooked this on several occasions now and have WOW'ed every audience. Its great on Salmon too.
* Percent Daily Values are based on a 2,000 calorie diet.
Trout with Fiddlehead Ferns
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 187
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