Spring Fling Trout
Ingredients
- 2 whole brook trout, cleaned, scaled
- 2 egg whites
- 1/2 cup almond meal (finely ground almonds)
- 2 large stalks of rhubarb (or 4 small stalks), cut into fine 2" long julienne
- 1 bunch spring onions or scallions, whites and greens,, cut into fine 2" long julienne
- 8 ounces fiddleheads
- 1 tablespoon grated lemon zest
- 1 teaspoon fresh thyme leaves
- 2 1/2 tablespoons good quality butter
- 1/4 cup vermouth
- 1/2 cup heavy cream
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