Golden Trout Rolls

Name: Golden Trout Rolls
Total time: 1 h
Yield: 4
Ingredients: 4 whole, prepared trout; 1 bunch Dill (finely chopped); 1 bunch mint (leaves picked); 2 Tbsps sesame oil; 1 tsp ground cilantro; 1 tsp ground Cumin; 2 egg yolks; 1.333 cups Iced water; 1.333 cups flour; 0.5 tsp ground ginger; 4 cups Frying oil; fine salt; peppers

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

5,8 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

servings

Ingredients: 4 whole, prepared trout; 1 bunch Dill (finely chopped); 1 bunch mint (leaves picked); 2 Tbsps sesame oil; 1 tsp ground cilantro; 1 tsp ground Cumin; 2 egg yolks; 1.333 cups Iced water; 1.333 cups flour; ½ tsp ground ginger; 4 cups Frying oil; fine salt; peppers

How healthy are the main ingredients?

Dill mint sesame oil ginger trout Cumin

print shopping list

Preparation steps

Ask your fishmonger to fillet the trout and remove the skin. Remove any remaining bones.

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.

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.

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.

In a fryer or large casserole dish, heat the oil to 170°C | 325F. Take the trout fillets out of the fridge.

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.

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.