trout with fiddlehead ferns

Ingredients

• Servings: 2
• 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
• 1/2 cup dry bread crumbs
• 1 beaten egg

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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 , 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.