Ocean-trout escabeche with allioli

Recipes / Fish

The term escabeche refers to the dish and the marinade itself.

Recipe «Ocean-trout escabeche with allioli» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 80ml olive oil, 2 Spanish onions, halved, thinly sliced, 1/2 tsp dried oregano, 1 small red chilli, seeded, finely chopped, 1 tsp cumin seeds , 1/2 tsp pimenton, 100ml chardonnay vinegar, 2 large carrots, peeled, very thinly sliced , 250ml dry white wine, Juice of 1 large orange, 6 sprigs thyme, 4 fresh bay leaves, 1.5kg fillet ocean trout, skinned, pin-boned, cut into 6 pieces, Flour tortillas, warmed, to serve, 2 cloves garlic, roughly chopped, 2 egg yolks.

Ingredients:

  • 80ml olive oil 
  • 2 Spanish onions, halved, thinly sliced 
  • 1/2 tsp dried oregano 
  • 1 small red chilli, seeded, finely chopped 
  • 1 tsp cumin seeds 
  • 1/2 tsp pimenton 
  • 100ml chardonnay vinegar 
  • 2 large carrots, peeled, very thinly sliced 
  • 250ml dry white wine 
  • Juice of 1 large orange 
  • 6 sprigs thyme 
  • 4 fresh bay leaves 
  • 1.5kg fillet ocean trout, skinned, pin-boned, cut into 6 pieces 
  • Flour tortillas, warmed, to serve 
  • 2 cloves garlic, roughly chopped 
  • 2 egg yolks 
  • 250ml olive oil 

Instructions

  1. 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.
  2. 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.
  3. 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.