Tempura trout roll with caramelized onions and spinach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Red onions; sliced |
| Salt | ||
| White pepper | ||
| ⅓ | cup | Red wine |
| 4 | Skinless trout fillets | |
| 4 | Sheets nori | |
| 2 | cups | Spinach; chiffonaded |
| Canola oil for deep frying | ||
| 2 | cups | Rice flour |
| 1 | teaspoon | Ground cumin |
| 1 | quart | Club soda |
Directions
In a hot saute pan add onions without any oil. Do not stir onions until they are browned. Season with salt and pepper. When caramelized, deglaze the pan with red wine. Let cool. Lay a trout fillet on top of one sheet of nori. Season trout with salt and pepper. Place some onions and spinach on top and roll tightly. Heat canola oil in a deep pan to 375 degrees. Prepare tempura batter by whisking rice flour and cumin with enough club soda to resemble pancake batter. Dip entire roll in batter and fry until golden brown, about 5 minutes. Be careful not to overcook the trout.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8943 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997