Trout With Fiddlehead Ferns Food

TROUT WITH FIDDLEHEAD FERNS

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.

PICKLED FIDDDLEHEADS

Steps:

• Trim the browned ends off each fiddlehead. Discard any that are mushy or crushed. Bring a large pot of water to a boil and salt it well. Boil the cleaned fiddleheads for 2 minutes, then plunge them into a bowl of ice water.
• Dissolve the 1/4 cup of salt in the quart of water. Fill a glass jar (I use a Mason quart jar) 3/4 of the way up with fiddleheads, which should be the whole pound. If not, use more jars and brine. Cover the fiddleheads with the brine by about an inch. Weigh them down. I use a narrow jelly jar set into the larger wide-mouth Mason jar, but a plastic bag filled with brine works well, as might a clean rock.
• Keep the jars in a cool, darkish place away from direct sunlight, which can rob the fiddleheads of their color. Let them ferment for at least a week, and up to 2 weeks. You might notice a little mold on the top of the brine: This is perfectly OK, just skim it off.
• When the fiddleheads taste crunchy and tangy, which I noticed after about 10 days, you are ready to store them. I fill pint jars with the spices -- split 50-50 -- and then repack them with fiddleheads. Pour over the brine from the original jars and screw on lids. Keep in the fridge indefinitely, although they will get tangier as time goes by.

BROOK TROUT AND FIDDLEHEADS

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.

SAUTéED FIDDLEHEAD FERNS RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well-salted water to a boil.
• Trim fiddlehead ferns, removing any brown ends or mushy parts. Rinse in cool water. Do this just before cooking-the added moisture will make these delicate fronds spoil if done too far in advance.
• Transfer the fiddleheads to the water and boil until tender, about 15 minutes.
• Drain and rinse with cold water until cool, or shock in a bowl of ice water to cool, then drain.
• Arrange in a single layer on clean kitchen towels or paper towels. Pat dry.
• Heat the butter in a large skillet over medium-high heat until it melts. Add the fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 4 minutes.
• Add the garlic, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Salt to taste and serve.

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Steps:

• Wash fiddleheads and remove skins; trim off the ends.
• If using fresh fiddleheads, cook in 4 quart rapidly.
• boiling, salted water for 20 seconds. Refresh under.
• cold water and drain.
• To prepare escargot butter, cream butter and gradually.
• whisk in remaining ingredients. (Recipe can be.
• prepared ahead to this stage.) Just before serving,.
• melt escargot butter in a large frying pan over high.
• heat. Add ferns, either cooked or canned (drained, if.
• canned) and saute for 1 to 2 minutes, or until.
• thoroughly heated.

PAN FRIED RAINBOW TROUT

Steps:

• Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;