Ocean-trout escabeche with allioli

title="Ocean-trout escabeche with allioli"
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(2) Rate it

• 
  6 Servings


• Capable cooks

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

Featured in
Mexican recipes, Main recipes

Ingredients

• 80ml (1/3 cup) olive oil


• 2 Spanish onions, halved, thinly sliced


• 1/2 teaspoon dried oregano


• 1 small red chilli, seeded, finely chopped


• 1 teaspoon cumin seeds


• 1/2 teaspoon 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

Allioli

• 2 cloves garlic, roughly chopped


• 2 egg yolks


• 250ml (1 cup) olive oil

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Low carb


• Low sodium


• Low sugar


• Lower gi

Nutrition

• 3712 kj

  Energy




• 72g

  Fat Total




• 15g

  Saturated Fat




• 3g

  Fibre




• 51g

  Protein




• 186mg

  Cholesterol




• 204.77mg

  Sodium




• 4g

  Carbs (sugar)




• 5g

  Carbs (total)

All nutrition values are per serve

• Author: Sophia Young


• Image credit: Petrina Tinslay


• Publication: Vogue Entertaining + Travel

Source: taste.com.au