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
Preparation:
- 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 sauté 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.
First Made:
2006-04-24
2006-04-24
Yield:
2 servings
2 servings
Calories:
501 calories per serving
501 calories per serving