Ocean Trout Escabeche With Allioli

Savour Ocean Trout Escabeche with Allioli—premium ocean trout from Pearl Seafoods, marinated to perfection. Fresh, tangy, and full of flavour. Order online today!

Ocean Trout Escabeche With Allioli displayed on white plate.
Serves
6 people
Prep
15 minutes
Cook
15 minutes
Difficulty
Medium

About This Recipe

Indulge in our Ocean-Trout Escabeche with Allioli, a vibrant dish featuring marinated ocean trout that is both refreshing and flavorful. This recipe combines the rich taste of ocean trout with a tangy escabeche sauce made from vinegar, spices, and fresh vegetables, creating a perfect balance of flavors. Serve it with creamy allioli for an extra layer of richness. Order premium ocean trout portions online from Pearl Seafoods and elevate your culinary experience with this gourmet seafood dish.

Ingredients

  1. 1 ocean trout fillet (about 150g each)
  2. 3 cloves garlic, minced (for allioli)
  3. 1 pinch sea salt (for allioli)
  4. 2 egg yolks (for allioli)
  5. 1 cup (250ml) olive oil (for allioli)
  6. 1 onion, sliced
  7. 1 teaspoon dried oregano
  8. 1 small red chilli, chopped
  9. 1 teaspoon cumin
  10. 1 teaspoon pimentón (smoked paprika)
  11. 1 cup (250ml) white wine vinegar
  12. 1/2 cup (125ml) water
  13. Fresh ground black pepper, to taste

Method

  1. To make the allioli, place garlic and a pinch of sea salt on a chopping board. Using the flat side of a knife, mash it into a paste. Transfer to a bowl, add egg yolks, and mix well. While whisking continuously, gradually drizzle in the oil, starting with a drop at a
    time, then increase to a thin, steady stream until the mixture thickens.
  2. For the escabeche marinade, heat oil in a large non-reactive pan over medium heat. Add onions, oregano, chilli, cumin, and pimentón, and cook for 5 minutes, stirring occasionally. Pour in 1 cup (250ml) of water and add the remaining ingredients, excluding the fish. Cook for an additional 10 minutes.
  3. Meanwhile, place the trout in a baking dish, season as desired, and roast in a covered barbecue or a preheated oven at 200°C for 10 minutes. Once cooked, pour the hot escabeche over the trout and allow it to cool. Serve at room temperature with allioli and tortillas.
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