Recipe - Tempura Trout Roll With Caramelized Onions And Spinach

3 lg Red onions; cut or sliced up
Salt
White pepper
1/3 cup Red wine
4 Skinless trout fillets
4 Sheets nori
2 cup Spinach; chiffonaded
Canola oil for deep frying
2 cup Rice flour
1 teaspoon Ground cumin
1 qt Club soda

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 MCRecipe Digest V1 #782 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 15, 1997