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Ingredients

• 1 whole trout, cleaned
• 2 tablespoons margarine, divided
• 1 tablespoon all-purpose flour
• salt and pepper to taste
• 4 ounces fiddleheads, chopped
• 1 teaspoon dried tarragon
• 1 tablespoon lemon juice
• 1/4 cup dry white wine
• 1/2 cup dry bread crumbs
• 1 beaten egg

Description

Celebrate The Spring Season With Fresh Trout Stuffed With A Savory Fiddlehead Stuffing. A Simple Recipe That Is Simply Delicious.

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