Earthy Delights Recipe
http://www.earthy.com/
Spring Trout and Fiddlehead Ferns Whether or not you're in a tent and cooking over an open fire, this recipe is perfect. Try it with roasted potatoes and fresh greens.
Ingredients:
4 10-inch fresh trout, cleaned and rinsed
1/4-cup vegetable oil
1/4 cup white flour
2 cups fresh fiddlehead ferns
1/4-cup cornmeal
4 quarts boiling water
Sea salt & freshly ground black pepper
Butter
Preparation:
Mix the flour and the cornmeal with salt and pepper. Use it to dredge the fresh trout.
Fry in hot oil in a large skillet, turning once when the skin has become crisp.
Boil the fiddleheads in the water for about three minutes. They will be cooked, but still crisp. Remove the fiddleheads and drain. Dot with butter and serve hot with the trout.
This is "roughing it?"
Directions:
Whether or not you're in a tent and cooking over an open fire, this recipe is perfect. Try it with roasted potatoes and fresh greens.