Best 3 Trout With Fiddlehead Ferns Recipes

Whether you're an experienced angler or just enjoy the occasional fishing trip, there's nothing quite like the satisfaction of catching your own trout. And when you're lucky enough to have some fresh fiddlehead ferns on hand, you've got the perfect ingredients for a delicious and unique meal. Trout with fiddlehead ferns is a classic Appalachian dish that is both simple to prepare and incredibly flavorful. The delicate flavor of the trout pairs perfectly with the earthy taste of the fiddleheads, and the combination of textures is simply divine.

Let's cook with our recipes!

TROUT WITH FIDDLEHEAD FERNS

Trout with Fiddlehead Ferns image

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.

Provided by Jamie

Categories Seafood Fish

Time 40m

Yield 2

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 503.7 calories, Carbohydrate 27.7 g, Cholesterol 193.5 mg, Fat 20.7 g, Fiber 1.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 412.4 mg, Sugar 2.5 g

FIDDLEHEAD FERNS

Fiddlehead Ferns image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

Steps:

Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

BROOK TROUT AND FIDDLEHEADS

Brook Trout and Fiddleheads image

I woke up this morning dreaming about trout and fiddleheads. I swear I could smell the brookies cooking. Fact: It's January, 20 below and snowing. Dream: May...Fish along an icy brook for a few 8 inch trout and then fill a creel with fiddleheads. Head home... cold, wet and hungry to cook up this "rite of spring" meal. Four more months.

Provided by Aroostook

Categories Trout

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

6 brook trout, cleaned with heads removed (8 in.)
4 tablespoons flour
4 slices bacon
3 cups fiddleheads, cleaned (ostrich ferns Matteuccia struthiopteris)
6 cups water
salt and pepper, to taste

Steps:

Boil 6 cups of water in a large sauce pan.
Add fiddleheads, cover and set on stove to cook on medium for 10 minutes.
Meanwhile, place bacon strips in a large cold cast iron fry pan.
On medium-low heat, cook bacon until crisp.
Crumble bacon and set aside.
Remove bacon grease from pan and save.
Clean cast iron pan thoroughly.
Set aside.
Place flour in a bag.
Place washed trout in the bag 2 at a time and shake until fish are coated in flour.
Place cast iron fry pan over medium heat.
Add bacon grease and heat for 30 sec.
Add trout and cook one one side for three minutes until crisp.
Turn and cook other side for three minutes.
Drain fiddleheads.
Place trout on a hot platter and serve.
Serve fiddleheads with the choices of butter, cider vinegar and crumbled bacon on the side.
A great meal with a loaf of peasant bread and a pot of hot tea.

Tips:

- To clean the fiddleheads, snap off the tough ends and remove any brown or damaged fronds. Rinse them thoroughly under cold water. - If you can't find fresh fiddleheads, you can use frozen ones. Just thaw them before using. - You can use any type of trout for this recipe, but rainbow trout and brook trout are good choices. - If you don't have a grill, you can cook the trout in a skillet over medium heat. - To make the sauce, you can use any type of white wine. Dry white wines, such as Sauvignon Blanc or Pinot Grigio, work well. - You can add other vegetables to the skillet with the trout, such as asparagus, zucchini, or mushrooms. - Serve the trout with your favorite sides, such as rice, potatoes, or a salad.

Conclusion:

This trout with fiddlehead ferns recipe is a delicious and easy way to enjoy these spring vegetables. The trout is cooked to perfection and the fiddleheads add a unique flavor and texture to the dish. This recipe is sure to impress your friends and family.