Brook Trout And Fiddleheads Recipes

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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

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

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

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.

STEAMED BROOK TROUT WITH SALMON CAVIAR



Steamed Brook Trout With Salmon Caviar image

I saw this recipe being made by Lyndey Milan, on Taste of Australia. I can't wait to try this myself.

Provided by Tisme

Categories     < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 14

180 g bean thread noodles (cellophane)
3 lemongrass, stalks halved lengthways
4 spring onions, halved
6 fresh kaffir lime leaves, crushed
4 cm piece fresh ginger, sliced
3 garlic cloves, halved
500 ml fish stock (or little more, depending on size of pan)
4 (180 g) trout fillets (Brook or Rainbow Trout)
2 small chilies, finely sliced (Bird&rsquo,s eye red chillies)
280 g snow peas (mangetout)
4 fresh limes
1/2 teaspoon Thai fish sauce (to taste)
2 tablespoons salmon caviar
1/2 cup coriander leaves

Steps:

  • Place bean-thread noodles in a bowl and cover with boiling water to soften, (approx. 5 minutes).
  • Choose a large, deep-sided frying pan with a lid, that will just fit the aromatics so they can form a 'raft' on which to place the fish, so the fish can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour the fish stock over . Bring to the boil over a high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking.
  • To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.

Nutrition Facts : Calories 512.4, Fat 13.3, SaturatedFat 2.4, Cholesterol 105.6, Sodium 355.7, Carbohydrate 55.2, Fiber 4.8, Sugar 5.5, Protein 43.6

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