Crispy Whole Trout with Curried Zucchini Couscous |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
canola oil, for frying |
4 trout, cleaned, head and tail on |
2 cups rice flour |
1/2 tablespoon ground cumin |
salt, to taste |
2 tablespoons olive oil |
1 fine diced yellow onion |
1/2 tablespoon minced garlic |
1/2 tablespoon minced ginger |
1 tablespoon madras curry powder |
2 cups diced zucchini |
salt and black pepper, to taste |
3 cups cooked couscous, already fluffed |
1/4 cup sliced green scallions, for garnish |
1/4 cup madras curry powder |
pinch salt |
1 cup canola oil |
Directions:
1. Heat a large casserole filled halfway with oil. The trout must be able to fit in. On a large plate, mix flour with cumin. Dredge trout in flour, inside and out and deep-fry until golden brown, about 4 to 5 minutes. Season with salt.
2. CURRIED ZUCHINNI COUSCOUS:
3. In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder. Season. Add zucchini and saute for 3 to 5 minutes until soft. Check for seasoning. Keep on very low heat.
4. CURRY OIL:
5. In a small bowl, combine curry powder with salt and about 1/8 cup water to make a loose paste. Whisk in oil and let stand 1 hour to settle. Use the top, clear yellow oil. PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini. Place trout on top and drizzle with curry oil and garnish with scallions.
6. WINE: Tropical fruity Muller-Thurgau (Sokol Blosser)
|
|