We got back to Providence on Sunday evening, but since I had made a point to use up most of our fresh food before our trip, and since we weren’t around for Saturday’s farmers’ market, we had to make a quick trip to Whole Foods for provisions. I’ve gotten so used to buying the majority of our food at the farmers’ market that I was a little frazzled when we got to the store, but the seafood counter saved the day. I grabbed some sardines for Sunday night’s dinner, and a beautiful whole trout for Monday.
We had hoped to grill the sardines on Sunday night but it was a bit too chilly out, so after Mike cleaned them, I dipped them in a little bit of seasoned flour and fried them. I made a quick stew of fennel and tomatoes, one of my favorite partners for fish of any kind, and our Sunday supper was complete.
Monday’s trout dinner was equally simple: our butterflied trout went into a grill basket rubbed with salt and a bit of olive oil, and Mike took care of cooking it while I worked on sides.
I had spotted some Massachusetts fiddleheads at the store, which I snapped up along with a few gorgeous chanterelles. I sauteed them in butter with thinly sliced spring onion until the mushrooms were a bit caramelized and the fiddleheads were tender, then I spooned them onto our plates with the grilled trout and some boiled, smashed new potatoes. I finished the fish with a spritz of fresh lemon juice and some thin slices of the bright green onion tips, and simple as that, dinner was served.
Jen,
I finally tried fiddleheads this week…..very nice, but I will stick with asparagus! I wasn’t sure what they were supposed to taste like….I think I got nervous and couldn’t enjoy them because I read that there was some toxicity in them if not cooked fully.
I wish I didn’t know these things! It kept me from enjoying them fully!
That just makes my mouth water! I haven’t been able to find fiddleheads yet here in Savannah, but I keep looking.🙂 Silke
Mmmm…
Tell you what, once the weather warms up, there’s nothing like a lovely whole trout. I mean, I’d eat salmon twice a week I love it so much, but the delicate flavor of trout is something that says summer to me. Dunno, maybe it’s fishing trips? Something.
I linked here from chowhound a few days ago, in response to someone asking about how to use sorrel — your pesto popped to mind and I couldn’t resist sending more folks to my favorite foodie joint. 😉
I completely failed at making fiddleheads this past week. Your process sounds pretty tasty though. Sadly, I don’t think I’ll get another chance to try them in Virginia. One day!🙂
I’ve never had fiddleheads before, but we find a lot of chanterelles when we go mushroom hunting here! The trout looks delicious.
i don’t think market fiddleheads are toxic, as non-toxic as any food can be. this could be a concern unknowingly picking them in the wild, but i think the right ones are fine to cook as little or as much as you like. does any one know anything to the contrary?
I usually boil my fiddleheads in water for about 5-7 minutes, drain and butter them (using Kate’s homemade butter – absolutely the best) and toss with just a bit of apple cider vinegar. Yum yum yum!
Your beautiful pictures are an inspiration.🙂
Foins are poisonous when unfurled and grown up. Fiddleheads are always edible, no matter where or what.
Jen, you have a way with the feesh. An art. Lovely, lovely food.
Those fiddle heads are to die for! I want them now:) My neighbor has some in her garden, but I haven’t seen any at Whole Foods. I need to get my butt to the farmers market!
Stacey – honestly, I don’t think they taste terribly different than asparagus, mostly I love them because they look cook😀
Silke – Hm, I’m wondering if the season started earlier down there? Do keep looking, though!
Laura Grace – Trout is the reason I want to learn to fish.😀 And thank you for the link-out!
Amanda – I can’t think of many vegetables that *don’t* taste good sauteed with a little butter😉
Carishma – Thank you! I am envious of your mushroom-hunting. Someday…
am – I hadn’t heard of them being toxic either, but who knows. 🙂
samantha – Oh, that sounds great, and you know I love my vinegar!
Marie – I do love my feeshes😀 (and as an aside, I am woefully behind on the internets – I think I have about 15 of your posts marked to read later. You’re prolific!)
Anticiplate – Hurry! The season is short!😀
yes, you should cook fiddleheads at least a little! from about.com: “Fiddleheads should be at least lightly cooked (some authorities recommend they be completely cooked). Raw fiddleheads can carry food-borne illness and/or cause stomach upset if eaten in large quantities.” i haven’t seen them yet in the farmer’s market i go to weekly here in SF, but the change in the seasons has been a bit messed up here this year… gorgeous fotos, btw!
Fiddleheads! My fave!!