Trout with Fiddlehead Ferns

Name: Trout with Fiddlehead Ferns
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon dried tarragon; 118 milliliters dry bread crumbs; 59 milliliters dry white wine; 1 beaten egg; 1 Tbsp all-purpose flour; 1 Tbsp lemon juice; 2 Tbsps margarine, divided; 2 servings salt and pepper to taste; 1 whole trout, cleaned

Trout with Fiddlehead Ferns might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 533 calories, 42g of protein, and 26g of fat per serving. This recipe serves 2. If you have trout, bread crumbs, margarine, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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

Equipment you will use

Baking Sheet

Oven

Spread about half of the margarine over the whole trout and inside the cavity.

Ingredients you will need

Margarine

Spread

Trout

Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Trout

Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon.

Ingredients you will need

Fiddleheads

Margarine

Tarragon

Pepper

Salt

Equipment you will use

Frying Pan

Add the lemon juice and white wine, and cook for one minute.

Ingredients you will need

Lemon Juice

White Wine

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.

Ingredients you will need

Breadcrumbs