Brook Trout and Fiddleheads
Experience the fresh, earthy flavors of spring with this exquisite 'Brook Trout and Fiddleheads' recipe! Perfectly pan-seared brook trout fillets, with their delicate, flaky texture, rest atop a vibrant bed of sautéed fiddlehead ferns, a seasonal delicacy known for their tender crunch and mild, grassy taste. Enhanced by a zesty lemon-butter sauce infused with garlic, shallots, and fresh parsley, this dish is a celebration of simple, elegant cooking. With just 35 minutes from prep to plate, this recipe is ideal for an impressive yet approachable seafood dinner. Serve this gourmet pairing with a squeeze of fresh lemon for a bright, tangy finish. Perfect for anyone looking to savor fresh, local ingredients, this dish is a must-try for lovers of trout recipes, spring vegetables, and elevated home cooking.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces brook trout, cleaned and filleted
- 2 cups fiddlehead ferns, cleaned and trimmed
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 whole lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 4 cups water for blanching
- 2 cups ice for ice bath
Directions
Step 1
Bring 4 cups of water to a boil in a medium pot, and prepare a bowl filled with ice water for blanching.
Step 2
Wash and trim the fiddlehead ferns to remove any brown husks. Once the water is boiling, blanch the fiddleheads for 1-2 minutes, then transfer them immediately to the ice bath to stop the cooking process. Drain and set aside.
Step 3
Pat the brook trout fillets dry with paper towels and season both sides with 0.5 teaspoon of salt and a light sprinkle of black pepper.
Step 4
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the butter begins to foam, add the trout fillets skin-side down. Cook for 3-4 minutes, pressing the fillets gently to ensure even cooking. Flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove the trout from the pan and set aside on a plate.
Step 5
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the minced shallot and garlic, cooking for 1-2 minutes until fragrant and softened.
Step 6
Add the blanched fiddleheads to the skillet and sauté for 3-4 minutes, tossing occasionally. Season with the remaining 0.5 teaspoon of salt and a small pinch of black pepper.
Step 7
Reduce the heat to low and add the juice of one lemon, its zest, the final tablespoon of butter, and chopped parsley. Stir gently to coat the fiddleheads in the lemon-butter sauce.
Step 8
Plate the fiddleheads as a bed and lay the trout fillets on top. Spoon some of the extra lemon-butter sauce from the skillet over the trout for added flavor.
Step 9
Serve immediately with an optional lemon wedge and enjoy!
Nutrition Facts
| Serving size | (2274.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 958.5 |
| Total Fat 73.2g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 193mg | 0% |
| Sodium 2480.3mg | 0% |
| Total Carbohydrate 38.9g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 2.3g | |
| Protein 56.6g | 0% |
| Vitamin D 1140IU | 0% |
| Calcium 255.3mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2586.5mg | 0% |
Source of Calories