Fiddlehead Fern Season is Here! Trout with Fiddlehead Ferns

 

Blink and you may miss them…fiddlehead ferns are in season once again – but be sure to catch them before their brief 3 week window is up.

Fiddlehead ferns are the unfurled tip of the wild Ostrich Fern.  Foraged by professional foragers in areas of the Northeast and Great Lakes regions, fiddlehead ferns are appearing at farmer’s markets, produce stands, and restaurants’ spring menus.

Anxious to see what the hubbub is for yourself?  We found this great recipe from All Recipes that seems a great way to enjoy the springtime delicacy.

Trout w/ Fiddlehead Ferns
serves 2

1 whole trout, cleaned
2 tablespoons margarine, divided
1 tablespoon all-purpose flour
salt and pepper to taste 
4 ounces fiddleheads, chopped 
1 teaspoon dried tarragon 
1 tablespoon lemon juice 
1/4 cup dry white wine 
1/2 cup dry bread crumbs 
1 beaten egg 

Preheat oven to 400 degrees F. Lightly grease a baking sheet. Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture. Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet. Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.

**Important Note:  Fiddlehead ferns contain a mild toxin that while not poisonous, will upset your stomach if eaten raw.  Make sure to clean and cook them thoroughly.**