Steps

• 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.