Wednesday, May 12, 2010

Trout Stuffed with Fiddlehead Ferns - From Jamie Oliver

We found some fresh fiddle-heads (the small sprouts of a fern) at our farmers market. They, like ramps, are a spring crop not available here after late spring. Saute about 4 oz. of them in 3T butter until they are barely tender. Season with salt and pepper and mix them with 1/2C bread crumbs, 1T fresh lemon juice and 1t tarragon. Season the trout inside and out with salt and pepper to taste. Rub the inside and skin of the trout with butter and dust with flour. Stuff the fiddlehead mixture into the trout and bake in a 400 degree oven for about 15 min; until the fish is flaky. The potatoes are the Smashed Redskins which have appeared many times before. We served the fish with a chilled dry white wine. This is a wonderful dish that shows off the delicate flavor of both the trout and the nuttiness of the fiddleheads.



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