Seafood Recipes

Ocean Trout Escabeche WithAllioli

Roasted ocean trout is cooled in a tangy escabeche of onion, chilli and warm spices, served with garlic allioli and tortillas.

Ocean Trout Escabeche With Allioli
6 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Medium
Difficulty
Spanish
Cuisine
The Recipe

About This SeafoodDish

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
  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. Olive oil, for cooking
  7. 1 onion, sliced
  8. 1 teaspoon dried oregano
  9. 1 small red chilli, chopped
  10. 1 teaspoon cumin
  11. 1 teaspoon pimentón (smoked paprika)
  12. 1 cup (250ml) white wine vinegar
  13. 1/2 cup (125ml) water
  14. Fresh ground black pepper, to taste
  15. Tortillas, to serve

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 the cooking olive 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 1/2 cup (125ml) of water, then add the white wine vinegar and black pepper. 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.
From Our Kitchen

Chef's Tip

Ocean trout escabeche is all about balance — rich seafood, sharp vinegar, warm spices, and creamy allioli working together without overpowering one another. Letting the trout cool in the escabeche allows the fish to absorb flavour while staying moist and delicate in the center. The result should feel bright, aromatic, and refined, with every element complementing the natural richness of the ocean trout.

FEATURED

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Fresh ocean trout fillet displayed on black slate over crushed ice with lemon

Fresh Ocean Trout Fillet

1.2kg - 1.4kg / Skin On / Per Fillet

Fresh ocean trout fillet, tender and richly coloured with a...

$68.00 fillet
$55.00 $68.00 fillet
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NUTRITION

NutritionPerServing

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