Golden Trout Rolls

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Golden Trout Rolls
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Health Score:
5,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
2446
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,446 kcal(116 %)
Protein22.45 g(23 %)
Fat239.36 g(206 %)
Carbohydrates33.21 g(22 %)
Sugar added0 g(0 %)
Roughage0.44 g(1 %)
Vitamin A86.36 mg(10,795 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.34 mg(31 %)
Niacin8.44 mg(70 %)
Vitamin B₆0.2 mg(14 %)
Folate34.88 μg(12 %)
Pantothenic acid1.87 mg(31 %)
Biotin4.49 μg(10 %)
Vitamin B₁₂4.86 μg(162 %)
Vitamin C2.43 mg(3 %)
Potassium368.75 mg(9 %)
Calcium68.7 mg(7 %)
Magnesium31.38 mg(10 %)
Iron2.35 mg(16 %)
Iodine17.03 μg(9 %)
Zinc1.13 mg(14 %)
Saturated fatty acids34.78 g
Cholesterol152.2 mg

Ingredients

for
4
Ingredients
4 whole, prepared trout
1 bunch Dill (finely chopped)
1 bunch mint (leaves picked)
2 tablespoons sesame oil
1 teaspoon ground cilantro
1 teaspoon ground Cumin
2 egg yolks
1.333 cups Iced water
1.333 cups flour
½ teaspoon ground ginger
4 cups Frying oil
fine salt
peppers
How healthy are the main ingredients?
Dillmintsesame oilgingertroutCumin

Preparation steps

1.
Ask your fishmonger to fillet the trout and remove the skin. Remove any remaining bones.
2.
Lay the trout fillets on a tray lined with a cloth or sheets of kitchen paper. Using a brush, glaze the interior of the fish with oil, season with pepper, sprinkle on a pinch of coriander, a pinch of ground cumin and sprinkle with chopped dill.
3.
Lay 2 mint leaves on each fillet before rolling them up. Pin the rolls together with a cocktail stick. Place them closely together, side by side, in an oven dish. Cover in cling film and place in the fridge.
4.
Prepare a fairly runny tempura batter: beat the egg yolks with a whisk and then pour on the iced water, mixing vigorously. Next, add the flour, a little at a time, along with the salt and the ginger; season with plenty of pepper, beating constantly. The batter should be slightly thickened but not over-worked.
5.
In a fryer or large casserole dish, heat the oil to 170°C | 325F. Take the trout fillets out of the fridge.
6.
When the oil is the right temperature, sprinkle the fish with a little flour before dipping them in the tempura batter and immersing them in the oil. Continue the process, doing small quantities at a time and without allowing the temperature of the oil to drop.
7.
When the fillets begin to brown, lift them out with a skimming spoon, drain them and place them on kitchen paper before placing them on a dish in an open oven. Serve right away.
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