Name: Crispy Whole Trout with Curried Zucchini Couscous
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
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; 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

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.
For the zucchini cous-cous: 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.
For the 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.

Cook’s Note

WINE: Tropical fruity Muller-Thurgau (Sokol Blosser)

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Crispy Whole Trout with Curried Zucchini Couscous

CURRIED ZUCHINNI COUSCOUS:

CURRY OIL:

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