Escabeche is an ancient method for pickling fried or occasionally poached fish or meat in vinegar (or lime juice), herbs & spices.
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.
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.
Serve with toast or crusty bread and wedges of lemon.
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