Spring Onion Pudding With Horseradish Steamed Trout

• 8 scallions, trimmed and coarsely chopped
• 1/2 cup skim-milk ricotta
• 1/2 cup heavy cream
• 1/4 cup chopped chives, plus three chives cut in 1 1/2-inch lengths, for garnish
• 3 eggs, lightly beaten
• 1 teaspoon salt
• Freshly ground pepper to taste
• Vegetable oil spray
• 6 cups water
• 2 carrots, peeled and sliced
• 2 tablespoons grated fresh horseradish
• 1 small onion, peeled and chopped
• 6 4-ounce brook trout fillets
• 30 fiddlehead ferns
• 2 teaspoons unsalted butter
• 2 cups fresh morels (or any white mushroom), stemmed, soaked in water for 5 minutes and drained

1. To make the pudding, preheat oven to 325 degrees.
2. Place the scallions, ricotta and cream in a food processor, and process until smooth, stopping once to scrape sides of the bowl.
3. Scrape the mixture into a medium-size bowl, and stir in the chives.
4. Whisk in the eggs, salt and pepper.
5. Spray six 6-ounce ramekins with vegetable oil.
6. Divide the mixture among the ramekins.
7. Place in a roasting pan, and pour in enough boiling water to reach halfway up the sides of the pan.
8. Cover with aluminum foil.
9. Bake until puddings are set, about 30 minutes.
10. Remove the ramekins from the pan, and let cool slightly.
11. Meanwhile, to make the trout, place the water, carrots, horseradish and onion in a large pot over medium heat.
12. Bring to a boil, reduce heat and simmer for 30 minutes.
13. Place the trout fillets in a steamer basket, and place over the simmering liquid.
14. Cover, and cook until trout is almost cooked through, about 5 minutes.
15. Remove from heat, and let stand for 3 minutes.
16. To make the garnish, steam the fiddleheads until tender, about 4 minutes.
17. Set aside.
18. Melt the butter in a medium skillet over medium heat.
19. Add the morels, and saute for 1 minute.
20. Cover and steam until tender, about 2 minutes.
21. To serve, run a sharp knife around the edge of each pudding to loosen.
22. Unmold each pudding onto a plate, and top with 3 chive pieces.
23. Place a trout fillet beside each pudding, and garnish with fiddleheads and morels.
24. Serve immediately.

scallions, milk, heavy cream, chives, eggs, salt, freshly ground pepper, vegetable oil spray, water, carrots, horseradish, onion, ferns, unsalted butter, fresh morels

Taken from cooking.nytimes.com/recipes/8059 (may not work)