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Peter Evans

Escabeche of Rainbow Trout saffron & toasted almonds

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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.

Ingredients

  • 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
  • ½ teaspoon black peppercorn
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seed
  • 1 pinch of saffron infused in boiling water
  • ½ teaspoon caster sugar
  • Rosemary or thyme
  • salt to taste
  • orange zest
  • Chilli flake
  • Chopped parsley
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Method

  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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