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Receta Tempura Trout Roll With Caramelized Onions And Spinach
by Global Cookbook

Tempura Trout Roll With Caramelized Onions And Spinach
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Ingredientes

  • 3 lrg red onions sliced
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 1/3 c. red wine
  • 4 x skinless trout fillets
  • 4 x nori sheets
  • 2 c. spinach chiffonade
  •     Canola oil for deep frying
  • 2 c. rice flour
  • 1 tsp grnd cumin
  • 1 quart club soda

Direcciones

  1. In a warm saute/fry pan add in onions without any oil. Don't stir onions till they are browned. Season with salt and pepper. When caramelized, deglaze the pan with red wine. Let cold.
  2. 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.
  3. Prepare tempura batter by whisking rice flour and cumin with sufficient club soda to resemble pancake batter. Dip entire roll in batter and fry till golden, about 5 min. Be careful not to overcook the trout.
  4. This recipe yields 4 servings.