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Trout Stuffed and Garnished with Fiddleheads |
Trout Stuffed and Garnished with Fiddleheads.. KEYWORDS: trout recipe stuffed trout with fiddleheads fish recipe
You can't beat this stuffed trout recipe.
1/2 pound fiddlehead ferns, cleaned and trimmed
4 scallions, including some of the tender greens, chopped
2 tablespoons olive oil or butter
3/4 cup fresh bread crumbs
Salt
Freshly ground pepper
2 teaspoons chopped fresh savory, or 1/2 teaspoon dried
4 trout, gutted and boned
2 tablespoons vegetable oil
2 tablespoons butter
Juice of 1/2 lemon
Garnish: lemon wedges
Cook the fiddleheads in boiling salted water to cover for 7-8 minutes, until just tender. Drain, rinse and pat dry. Set aside about 20 fiddleheads (more if very small) and chop the remaining fiddleheads, and mix these with the scallions. Heat the olive oil or butter in a small skillet and add the bread crumbs, stirring and tossing over medium heat until they turn golden brown.
Mix with the chopped fiddleheads, season to taste with salt and pepper, and add the savory. Dry the trout thoroughly and spoon equal portions of the fiddlehead-bread crumb mixture into the cavities (you do not need to skewer them closed if you are careful when handling the fish). Heat the vegetable oil and butter in a large pan and when foaming, lay in the stuffed trout.
Cook over medium heat 3 minutes, then carefully turn the fish and cook on the other side 3 minutes more, squeezing on the lemon juice and basting with the pan juices. Half a minute before they are done, add the reserved whole fiddleheads and let them heat through. Serve each fish with fiddleheads scattered around and lemon wedges on the side.
Serves 4.
SOURCE:
- from The L.L.Bean Book of New[italics, please] New England Cookery
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