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Trout with Fiddlehead Stuffing

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
2 servings
Dinner U.S.
Trout with Fiddlehead Stuffing
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
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Next, lightly coat a baking sheet with butter or cooking spray to prevent sticking.
3
To prepare the trout, spread roughly half of the margarine over its entire surface and also inside its cavity.
4
Meanwhile, mix together the flour, salt, and pepper in a bowl to create a seasoning blend.
5
Coat both the inside and outside of the trout with this flour mixture, ensuring it's evenly covered.
6
In a large skillet, melt the remaining margarine over medium heat.
7
Saute the fiddleheads in this skillet until they're just tender, about 5 minutes.
8
Season the fiddleheads with salt, pepper, and tarragon.
9
Add a squeeze of lemon juice and a splash of white wine to the skillet, cooking for one minute.
10
Transfer the fiddlehead mixture to a bowl and mix it with an egg and some bread crumbs.
11
Stuff this fiddlehead mixture into the cavity of the trout, placing it gently on the prepared baking sheet.
12
Bake the trout uncovered in a preheated oven for 15 to 20 minutes, or until it flakes easily with a fork.
13
Serve the trout immediately.