"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." — Jamie
Watch video tips and tricks
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
Prepare a healthy and delicious meal in just a handful of minutes.
See how to make a mild baked fish that’s quick, healthy, and flavorful.
See how to make a moist salmon fillet baked in parchment paper.