| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Red onions; sliced |
|
|
Salt |
|
|
White pepper |
| 1/3 |
c |
Red wine |
| 4 |
|
Skinless trout fillets |
| 4 |
|
Sheets nori |
| 2 |
c |
Spinach; chiffonaded |
|
|
Canola oil for deep frying |
| 2 |
c |
Rice flour |
| 1 |
ts |
Ground cumin |
| 1 |
qt |
Club soda |
INSTRUCTIONS
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@netusa1.net> on Sep 15, 1997
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