Brook Trout And Fiddleheads

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 6 brook trout, cleaned with heads removed (8 in.)
• 4 tablespoons flour
• 4 slices bacon
• 3 cups fiddleheads, cleaned (ostrich ferns matteuccia struthiopteris)
• 6 cups water
• salt and pepper, to taste

Recipe

• 1 boil 6 cups of water in a large sauce pan.
• 2 add fiddleheads, cover and set on stove to cook on medium for 10 minutes.
• 3 meanwhile, place bacon strips in a large cold cast iron fry pan.
• 4 on medium-low heat, cook bacon until crisp.
• 5 crumble bacon and set aside.
• 6 remove bacon grease from pan and save.
• 7 clean cast iron pan thoroughly.
• 8 set aside.
• 9 place flour in a bag.
• 10 place washed trout in the bag 2 at a time and shake until fish are coated in flour.
• 11 place cast iron fry pan over medium heat.
• 12 add bacon grease and heat for 30 sec.
• 13 add trout and cook one one side for three minutes until crisp.
• 14 turn and cook other side for three minutes.
• 15 drain fiddleheads.
• 16 place trout on a hot platter and serve.
• 17 serve fiddleheads with the choices of butter, cider vinegar and crumbled bacon on the side.
• 18 a great meal with a loaf of peasant bread and a pot of hot tea.