Spring Trout And Fiddlehead Recipe - Cooking Index
Spring Trout And Fiddlehead Recipe - Cooking Index
| 4 | Freshly caught trout | |
| 1/4 cup | 59ml | Salad oil |
| 1/4 cup | 15g / 0.5oz | White flour |
| Fiddlehead ferns | ||
| 1/4 cup | 15g / 0.5oz | Cornmeal |
| 4 | Boiling water | |
| Salt and pepper | ||
| Butter | ||
| 1 | Garlic powder |
Clean the fish well in cold water. Dredge in both flours to which salt, pepper and garlic powder has been added.
Fry in hot oil, turning once when skin is crisp.
Cook the fiddleheads in boiling water. Boil for 3 minutes only.
Fiddleheads will be cooked, yet very crisp.
Remove from water and drain. Dot with pats of butter.
Source:
Whole Foods Market
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.