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Trout Escabeche

updated

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Ingredients for 4 servings:

  • 50 g olive oil
  • 250 g shallot(s)
  • 25 g wild garlic
  • 10 g sugar
  • 10 g salt
  • 150 g apple cider vinegar
  • 450 g white wine (Riesling)
  • 2 lemons
  • 1 liter of water or fish stock
  • 4 trout fillets

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

Sauté olive oil, shallots, wild garlic, sugar, and salt in a saucepan over medium heat until translucent. Deglaze with apple cider vinegar and reduce. Add white wine and reduce slightly. Then top up with water or fish stock and reduce to 900g. Meanwhile, grill the lemons whole until they have browned on the outside, slice them, and let them marinate in the hot stock. Grill the trout skin-side down only, so the flesh is still raw and the skin is crispy. Marinate in the cooled stock for about 1-1.5 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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