I woke up this morning dreaming about trout and fiddleheads. I swear I could smell the brookies cooking. Fact: It's January, 20 below and snowing. Dream: May...Fish along an icy brook for a few 8 inch trout and then fill a creel with fiddleheads. Head home... cold, wet and hungry to cook up this "rite of spring" meal. Four more months.
My Private Note
Units: US | Metric
- 1Boil 6 cups of water in a large sauce pan.
- 2Add fiddleheads, cover and set on stove to cook on medium for 10 minutes.
- 3Meanwhile, place bacon strips in a large cold cast iron fry pan.
- 4On medium-low heat, cook bacon until crisp.
- 5Crumble bacon and set aside.
- 6Remove bacon grease from pan and save.
- 7Clean cast iron pan thoroughly.
- 8Set aside.
- 9Place flour in a bag.
- 10Place washed trout in the bag 2 at a time and shake until fish are coated in flour.
- 11Place cast iron fry pan over medium heat.
- 12Add bacon grease and heat for 30 sec.
- 13Add trout and cook one one side for three minutes until crisp.
- 14Turn and cook other side for three minutes.
- 15Drain fiddleheads.
- 16Place trout on a hot platter and serve.
- 17Serve fiddleheads with the choices of butter, cider vinegar and crumbled bacon on the side.
- 18A great meal with a loaf of peasant bread and a pot of hot tea.
Browse Our Top Trout Recipes
Nutritional Facts for Brook Trout and Fiddleheads
Serving Size: 1 (1216 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 966.0
- Calories from Fat 467
- Total Fat 51.9 g
- Saturated Fat 12.2 g
- Cholesterol 305.7 mg
- Sodium 638.6 mg
- Total Carbohydrate 12.2 g
- Dietary Fiber 0.4 g
- Sugars 0.0 g
- Protein 105.3 g
The following items or measurements are not included: