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Tempura Trout Roll with Caramelized Onions and Spinach


3 large red onions, sliced
Salt
White pepper
1/3 cup red wine
4 skinless trout fillets
4 sheets of nori
2 cups spinach, chiffonade
Canola oil for deep frying
2 cups rice flour
1 teaspoon ground cumin
1 quart club soda
2 teaspoons NAMIDA Hot wasabi paste

Serves 4

In a hot sauté pan add onions without any oil. Do not stir onions until they are browned. Season with wasabi paste, 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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