Crispy Whole Trout with Curried Zucchini Couscous

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • Canola oil, for frying
  • 4 trout, cleaned, head and tail on
  • 2 cups rice flour
  • 1/2 tablespoon ground cumin
  • Salt, to taste
  • CURRIED ZUCHINNI COUSCOUS:
  • 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
  • CURRY OIL:
  • 1/4 cup madras curry powder
  • Pinch salt
  • 1 cup canola oil
Directions

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.

CURRIED ZUCHINNI COUSCOUS:

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.

CURRY OIL:

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.

WINE: Tropical fruity Muller-Thurgau (Sokol Blosser)


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