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Ingredients
- 3 lrg red onions sliced
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1/3 c. red wine
- 4 x skinless trout fillets
- 4 x nori sheets
- 2 c. spinach chiffonade
- Â Â Canola oil for deep frying
- 2 c. rice flour
- 1 tsp grnd cumin
- 1 quart club soda
Directions
- 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.
- 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 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 28 | 7% |
| Total Fat 3.19g | 4% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 74mg | 3% |
| Potassium 312mg | 9% |
| Total Carbs 71.09g | 19% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.91g | 3% |
| Protein 11.44g | 18% |
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