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Trout with Fiddlehead Ferns

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.5376
Energy (kCal)463.1163
Carbohydrates (g)40.4766
Total fats (g)27.5158
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. | 2. 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. | 3. 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. | 4. Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    trout 1 41.9333 0.0 5.8848 1.8728
    margarine 2 tablespoons divided 202.75799999999998 0.2538 0.2538 22.701
    purpose flour 1 tablespoon - - - -
    salt pepper to taste - - - -
    fiddlehead 4 ounces chopped - - - -
    tarragon 1 teaspoon 1.77 0.3013 0.1366 0.0434
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    white wine 1/4 cup - - - -
    bread crumb 1/2 cup 213.3 38.8692 7.209 2.862
    egg 1 beaten - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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