ByNomi, Cross-posted from Almond Corner
Thinking Outside the Can with Tarragon Trout Fritters with Beetroot Mayonnaise
There is life without eating tuna! Personally, I have quit eating tuna already for 8 years and I do care very much that the seafood that gets onto our plates is from sustainable sources. Greenpeace has started acampaignin order to finally stop ripping up our oceans. So people out there it is time to finally wake up! Why not try these trout fritters instead the usual tuna stuff?
>>>>>>>>>>>
Want to help usThink Outside the Can?Share your tuna free recipe with us and you could win a $250 gift card to Williams-Sonoma!Show your support for sustainable fishing and be canned tuna-free. First 25 contest entries win a free Greenpeace Mug! Its also a great way to get the fame and recognition your blog deserves!
By helping us Think Outside the Can, youll be telling Big Tuna that sustainability is possible, and that its past time for them to stop ripping up our oceans.
>>>>>>>>>>>
Ingredients:
for the fritters:
150 g rainbow trout
25 g butter
100 ml water
90 g flour
1 egg
1/4 teaspoon ground coriander
1-2 fresh tarragon (as desired)
salt, pepper
oil for deep frying
Puree fish with tarragon and coriander. In the meantime melt butter and water over medium heat, then bring it to the boil. As soon as it is boiling add all the flour at once and mix together. Keep on mixing until there is a thin white film on the bottom of the pot. Transfer batter into a bowl and whisk in the egg. Fold in the pureed trout, season and transfer into a piping bag. Pipe batter into the hot oil and bake until golden brown.
for the beetroot mayonnaise:
1 egg yolk
5 tablespoons beet juice
150-200 ml rape seed oil
1 tablespoon red wine vinegar
1-2 tablespoons freshly grated horseradish
salt, pepper
Whisk egg yolk together with the vinegar and 1 tablespoon of beet juice. Now add in a thin strin while whisking constantly. As soon as the mayonnaise is getting together add 3 more tablespoons of beet juice and the rest of the oil. When done season with salt, pepper, fresh horseradish and the rest of the juice.
