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Tempura Trout Rolled in Nori Seaweed – with wasabi aioli

Makes 4 servings, Preparation time 25 minutes, Cooks in 10 minutes

INGREDIENTS

4 Trout Fillets (approximately 100g/4oz each)
4 Sheets Nori Seaweed
Salt and Pepper
Cucumber Pickle, optional

For the Omelettes:
4 Large Eggs
2 tsp. Sweet Chilli Sauce
4 Spring Onions, finely sliced
Salt and Pepper
Oil and Butter

For the Wasabi Aioli:
1½ tbsp. Mayonnaise
1 Clove Garlic, crushed
1 tsp. Wasabi

For the Tempura Batter:
100g/4oz Corn Flour
150g/6oz Plain Flour
10g/0.4oz Baking Powder
Cold Soda Water

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Tempura Trout Rolled in Nori Seaweed – with wasabi aioli
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Tempura Trout Rolled in Nori Seaweed – with wasabi aioli

Step 1

Make the omelettes by gently whisking the eggs with the sweet chilli sauce then sprinkle in the spring onion. Season with salt and pepper. Place a small pan over a medium heat; lightly oil the pan and add a knob of butter. Pour on a quarter of the egg mixture and roll around the pan to coat. Shake the pan occasionally until the egg is just set. Repeat with the remaining egg to make four omelettes aside to cool.

Step 2

Wrap each fillet of seasoned trout in an omelette, trimming off any excess, then wrap tightly in a sheet of Nori seaweed. Next, combine all ingredients for the aioli until well blended and set aside.

Step 3

For the tempura batter, thoroughly combine all of the dry ingredients; next add the cold soda water a little at a time and whisk gently to make a light batter. This batter should coat your finger. Dip each trout roll in the tempura batter and fry at 180°C for three and a half minutes until crispy. Remove and drain well on kitchen paper. Cut each roll into three even pieces. To serve, if using pickled cucumber, place some on each plate and swipe across a teaspoon of wasabi aioli. Finally place three pieces of trout per plate.

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Tempura Trout Rolled in Nori Seaweed – with wasabi aioli was last modified: February 3rd, 2020 by Mag Kirwan

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