Ocean Trout Escabeche With Allioli

Name: Ocean Trout Escabeche With Allioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people people
Cuisine: Spanish
Ingredients: 1 ocean trout fillet (about 150g each); 3 cloves garlic, minced (for allioli); 1 pinch sea salt (for allioli); 2 egg yolks (for allioli); 1 cup (250ml) olive oil (for allioli); 1 onion, sliced; 1 teaspoon dried oregano; 1 small red chilli, chopped; 1 teaspoon cumin; 1 teaspoon pimentón (smoked paprika); 1 cup (250ml) white wine vinegar; 1/2 cup (125ml) water; Fresh ground black pepper, to taste

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 people

Prep

15 minutes mins

Cook

15 minutes mins

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

Method

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.
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.
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.

Featured Product

Fresh Ocean Trout Fillet

$68.00

Nutrition (per serving)

Calories 620 kcal
Total Fat 56.0 g
Total Carbohydrate 2.0 g
Protein 31.0 g

% Daily Value*

Calories 620 kcal (31% DV)
Total Fat 56.0 g (71.79% DV)
Total Carbohydrate 2.0 g (0.73% DV)
Protein 31.0 g (62.0% DV)

*Based on a 2,000 kcal daily diet.

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