Golden Trout Rolls
5,8 / 10
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.