Rating: 3.86 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

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  • 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

504 calories; protein 45g; carbohydrates 27.7g; fat 20.7g; cholesterol 193.5mg; sodium 412.4mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 4 stars
04/04/2006
fiddlehead fern is the curled section (new) spring shoot of the fern..look it up in a plant book to be sure you have the correct fern (found all over US) they are the tender new growth that sprouts out of the center of the fern plant-- they melt in your mouth. any substitute would not do justice (possibly dandelion greens could be used) Read More
(11)
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/04/2006
fiddlehead fern is the curled section (new) spring shoot of the fern..look it up in a plant book to be sure you have the correct fern (found all over US) they are the tender new growth that sprouts out of the center of the fern plant-- they melt in your mouth. any substitute would not do justice (possibly dandelion greens could be used) Read More
(11)
Rating: 5 stars
10/15/2002
We have updated this recipe to include a preheating step. - The Staff Read More
(7)
Rating: 4 stars
05/19/2003
This was a very simple recipe and very good. Author omitted the oven temperature. I used a 350 degree oven. Read More
(5)
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Rating: 4 stars
10/26/2005
I used butter istead good organic stuff and it was yummy Read More
(4)
Rating: 5 stars
07/08/2005
I've cooked this on several occasions now and have WOW'ed every audience. Its great on Salmon too. Read More
(3)
Rating: 4 stars
02/12/2021
LOVED IT Read More
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