Escabeche of Rainbow Trout saffron & toasted almonds
Recipe by Peter Evans from FISH
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
Method
- 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.
