Main content

http://www.lifestylefood.com.au/recipes/942/escabeche-of-rainbow-trout-saffron-and-toasted-almonds

LifeStyleFOOD.com.au

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

Ingredients

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.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Escabeche of Rainbow Trout saffron & toasted almonds.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by hungry girlReport
looks great ...
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine