Trout and Fiddleheads

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Trout and Fiddleheads

Alex considers brook trout the best fish you can eat. The fiddleheads (similar in taste to asparagus) are superb when picked fresh (canned are available from L. L. Bean, Freeport, ME 04033)..

Yield: Serves 4 to 6.


  • 4 to 6 fresh 10-inch trout
  • 1/4 cup white flour
  • 1/4 cup corn flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon rosemary
  • 1/2 cup salad oil
  • 1 bunch (20 to 30) fiddleheads
  • 4 quarts boiling water
  • Butter


Clean fish well in cold water. Mix the flours and spices thoroughly. Dredge the fish in the flour mix (or shake in paper bag with spices and flour). Fry trout in hot oil, turning once when skin begins to crisp.
Drop fiddleheads into boiling water. Boil for 3 minutes only.

Remove from water and drain. Fiddleheads will be crunchy but cooked. (Canned fiddleheads need not be cooked, only heated.) Dot with pats of butter.


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