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Escabeche is an ancient method for pickling fried or occasionally poached fish or meat in vinegar (or lime juice), herbs & spices.


  • 1 Rainbow Trout

  • Olive Oil

  • seasoned Plain Flour

  • 1 Red Onion cut into thin rings

  • 100 g roasted & chopped Almonds

  • 300 ml red wine vinegar

  • 100 ml Water

  • 5 Bay leaves

  • 6 Garlic Cloves

  • 0.5 teaspoon black peppercorn

  • 2 teaspoons coriander seeds

  • 1 teaspoon fennel seed

  • 1 Pinch of Saffron infused in boiling water

  • 0.5 teaspoon caster sugar

  • rosemary or Thyme

  • Salt to taste

  • Orange Zest

  • Chilli Flake

  • chopped Parsley


  • 1.

    Bring the vinegar, water, bay leaf, garlic, pepper, coriander, fennel seeds, chilli flakes to a simmer for 5 minutes, and then add the saffron & sugar, orange, salt & parsley.

  • 2.

    Heat the olive oil and fry the floured trout and cook until golden on each side then place in a dish and scatter the onions & almonds and pour over the marinade and leave for a day for up to a week.

  • 3.

    Serve with toast or crusty bread and wedges of lemon.

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Posted by hungry girlReport
looks great ...