Fried Trout Agrodolce

Name: Fried Trout Agrodolce
Yield: Serves 8
Cuisine: American
Ingredients: ⅓ cup (50 g) golden raisins; ⅓ cup (45 g) pine nuts, toasted; 2 tablespoons honey; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 8 trout fillets, from 4 trout; 8 trout fillets, from 4 trout; 1 cup (125 g) unbleached all-purpose flour; 1 cup (240 ml) extra-virgin olive oil; 2 large white onions, sliced (about 5 cups/500 g); 5 large cloves garlic, thinly sliced; 2 bay leaves; 1 teaspoon black peppercorns; 1⅓ cups (315 ml) white wine vinegar; ½ cup (120 ml) fresh orange juice; 2 large eggs, beaten with 1 tablespoon water; 2 large eggs, beaten with 1 tablespoon water; 1½ cups (120 g) panko (Japanese bread crumbs); 1½ cups (120 g) panko (Japanese bread crumbs)

Sweet and Sour

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Agrodolce is a Mediterranean sweet and sour onion topping that can also be used as a marinade for fish such as trout, a preparation known as escabeche. The topping can be made a day or two in advance and stored covered in the refrigerator, then reheated for serving.

Ingredients

1 cup (240 ml) extra-virgin olive oil
2 large white onions, sliced (about

Americas
United States
Fish course
Pescatarian
California
Mediterranean

Method

In a large skillet, heat ½ cup (120 ml) of olive oil over medium-low heat. Add the onions, garlic, bay leaves, and peppercorns and cook gently, stirring occasionally, until the onions are soft and golden,