The term escabeche refers to the dish and the marinade itself.
- For allioli, place garlic and a pinch of sea salt on a chopping board and, using the flat side of a knife, work to a paste. Transfer to a bowl, add egg yolks and stir to combine. Whisking continuously, gradually add oil, drop by drop at first, then in a thin, steady stream, until mixture is thick.
- For the escabeche marinade, heat oil in a large non-reactive pan over medium heat. Add onions, oregano, chilli, cumin and pimenton, and cook, stirring occasionally, for 5 minutes. Add 1 cup (250ml) water and remaining ingredients, except fish. Cook for 10 minutes.
- Meanwhile, place trout in a baking dish, season to taste and roast in a covered barbecue or 200°C oven for 10 minutes. Pour hot escabeche over and leave to cool. Serve at room temperature with allioli and tortillas.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set