Fried Trout Agrodolce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

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

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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 advan...

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