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Ocean-trout escabeche with allioli
Ocean-trout escabeche with allioli
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Escabeche: Versatile Spanish dish & marinade.
Ingredients:
  • 80ml (1/3 cup) 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 (sweet smoked Spanish paprika)
  • 100ml chardonnay vinegar
  • 2 large carrots, peeled, very thinly sliced
  • 250ml (1 cup) 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 (1 cup) olive oil
Instructions:
  • To make the allioli, crush garlic and a pinch of sea salt into a paste on a chopping board with the flat side of a knife. Transfer the paste to a bowl, mix in egg yolks, and combine well. While whisking continuously, slowly drizzle in the oil, starting with drops and then transitioning to a steady stream, until the mixture thickens.
  • To make the escabeche marinade, warm oil in a large non-reactive pan over medium heat. Sauté onions, oregano, chili, cumin, and pimenton for 5 minutes. Pour in 1 cup (250ml) water and add all remaining ingredients except the fish. Simmer for 10 minutes.
  • Place the trout in a baking dish, season it to your liking, and roast it in a covered barbecue or a 200°C oven for 10 minutes. Top it with the hot escabeche and let it cool. Serve at room temperature with allioli and tortillas.

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