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Spring Trout And Fiddlehead Recipe

Name: Spring Trout And Fiddlehead
Ingredients: 4 x 10" freshly caught trout; 1/4 c. Salad oil; 1/4 c. White flour; Fiddlehead ferns; 1/4 c. Cornmeal; 4 quart Boiling water; Salt and pepper; Butter; Dash of garlic pwdr

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.41 view details

4 x 10" freshly caught trout
1/4 c. Salad oil
1/4 c. White flour
Â Â Fiddlehead ferns
1/4 c. Cornmeal
4 quart Boiling water
Â Â Salt and pepper
Â Â Butter
Â Â Dash of garlic pwdr

Directions

Clean the fish well in cool water. Dredge in both flours to that salt, pepper and garlic pwdr has been added. Fry in warm oil, turning once when skin is crisp.
Cook the fiddleheads in boiling water. Boil for 3 min only.
Fiddleheads will be cooked, yet very crisp. Remove from water and drain.
Dot with pats of butter.

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Amount Per Serving	%DV
Serving Size 1006g
Recipe makes 4 servings
Calories 388
Calories from Fat 323	83%
Total Fat 36.67g	46%
Saturated Fat 16.83g	67%
Trans Fat 0.0g
Cholesterol 61mg	20%
Sodium 202mg	8%
Potassium 32mg	1%
Total Carbs 13.97g	4%
Dietary Fiber 0.6g	2%
Sugars 0.25g	0%
Protein 1.8g	3%

Spring Trout And Fiddlehead Recipe

Ingredients