Tempura Trout Roll with Caramelized Onions and Spinach

Tempura Trout Roll with Caramelized Onions and Spinach

3 large red onions – sliced
Salt
White pepper
1/3 cup red wine
4 trout fillets – skinless
4 sheets nori
2 cups spinach – chiffonaded
Canola oil for deep frying
2 cups rice flour
1 teaspoon ground cumin
1 quart club soda
2 teaspoons NAMIDA Hot wasabi paste

In a hot sauté pan add onions without any oil.

Do not stir onions until they are browned.

Season with wasabi paste, 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 375ºF.

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.