Brook Trout and Fiddleheads

Recipe by Aroostook
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READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 6
    brook trout, cleaned with heads removed (8 in.)
  • 4
    tablespoons flour
  • 4
    slices bacon
  • 3
    cups fiddleheads, cleaned (ostrich ferns Matteuccia struthiopteris)
  • 6
    cups water
  • salt and pepper, to taste
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DIRECTIONS

  • 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.
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