Spring Trout And Fiddlehead

This International main features " freshly caught trout 4 qt Boiling water, Salad oil Salt and pepper, White flour Butter. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 335.2

Description

This International main features " freshly caught trout 4 qt Boiling water, Salad oil Salt and pepper, White flour Butter. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

4 " freshly caught trout 4 qt Boiling water
1/4 cup Salad oil Salt and pepper
1/4 cup White flour Butter

Directions

1
Fiddlehead ferns Dash of garlic powder 1/4 c Cornmeal Clean the fish well in cold water.
2
Dredge in both flours to which salt, pepper and garlic powder has been added.
3
Fry in hot oil, turning once when skin is crisp.
4
Cook the fiddleheads in boiling water.
5
Boil for 3 minutes only.
6
Fiddleheads will be cooked, yet very crisp.
7
Remove from water and drain.
8
Dot with pats of butter

Nutrition Facts

Servings 4

Amount Per Serving
Calories 335.2kcal

% Daily Value *
Total Fat 20.5g32%
Saturated Fat 3.4g17%
Cholesterol 57.0mg19%
Sodium 44.3mg2%
Total Carbohydrate 11.4g4%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 23.5g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, butter, caught, fiddlehead, fish, flour, freshly, frying, international, main, oil, pepper, salad, salt, spring, title, trout, water, white

Read it online: https://www.chefs-mate.com/recipe/spring-trout-and-fiddlehead/