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
Related recipes
- Easy trout and spinach bake
- Filleted trout roll-ups with salsa
- Herb crusted trout with garlic chili spinach
- Herb crusted trout with shiitake sticky rice and shiso oil
- Herb-crusted trout with garlic chili spinach
- Pan fried trout
- Pan-fried trout
- Panfried lake trout fillets in tempura batter
- Salmon tempura roll with mirin leeks, wasabi oil and soy syr
- Salmon tempura roll with mirin leeks~ wasabi
- Smoked rainbow trout with compote of caramelised beetroot
- Smoked trout and salmon egg roulade
- Tempura - vegetables and fish pt 1
- Tempura - vegetables and fish pt 2
- Tempura ahi roll
- Tempura tuna nori roll
- Tempura vegetables and fish
- Trout with almonds & cucumber batons
- Trout with almonds and cucumber batons
- Trout with feta and spinach