Photo: Sorin Gheorghita
Trout with Fiddlehead Ferns
10 ingredients
10 min + 30 min
2 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
680
Calories
20g
Protein
18g
Fat
102g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/4 cup dry white wine
- 1/2 cup dry bread crumbs
- 1 beaten egg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes