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Trout Escabeche

Trout Escabeche with Avocado Purée and a Flower and Herb Salad
Serves 4
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  1. Trivento extra virgin olive oil
  2. 2 medium trout fillets, about 1 pound each, cut into four sections
  3. Salt
  4. Freshly ground black pepper
  5. 1 carrot, cut into julienne
  6. 1 medium onion, cut into julienne
  7. ½ a pear, peeled and cut into small dice
  8. ½ cup Torrontés wine
  9. The juice and zest from 1 lemon
  10. ½ cup water
  11. 2 bay leaves, fresh if possible
  12. A few large sprigs of fresh oregano, leaves chopped
  13. 1 teaspoon sweet paprika
Avocado Purée
  1. 2 ripe avocados
  2. 1 tablespoon lemon juice
  3. Salt and black pepper to taste
  4. 1 tablespoon Trivento extra virgin olive oil
  5. A dash of Tabasco
For the Salad
  1. 1/2 cup baby arugula, stemmed
  2. A small bunch of watercress, well stemmed
  3. A small handful of flat leaf parsley leaves
  4. A few sprigs fresh oregano, stemmed
  5. A handful of basil leaves
  6. A small handful of nasturtiums, or other edible flowers
  7. Trivento extra virgin olive oil
For the trout escabeche
  1. In a sauté pan, heat 2 tablespoons of olive oil over medium flame. When hot, add the trout pieces, skin side down. Season them with salt and black pepper and sauté on one side until just starting to turn golden. Remove them from the pan.
  2. In a large, deep-sided sauté pan, heat another 2 tablespoons of olive oil over medium flame. Add the carrot and the onion and sauté until softened, about 4 minutes. Add the pear and sauté a minute longer. Pour in the wine and let it boil until almost evaporated. Add the trout, skin side up, a little more salt and pepper, and cover with the lemon juice and zest, the water, and 1 cup of olive oil. Add the bay leaves, oregano, and paprika. Simmer over low heat for 20 minutes without bringing it to a boil. Pull the pan from the burner and allow to cool. Transfer the trout with all its cooking liquid to a shallow bowl and refrigerator for 12 hours before serving.
Make the purée
  1. Half the avocados, remove the seeds, and scoop the insides into the bowl of a food processor. Add the lemon juice, olive oil, and Tabasco and season with salt and black pepper. Pulse until you have a smooth puree.
  1. Set out 4 Martini glasses and divide the trout up between them, including some of the vegetables and cooking liquid. Then with two oiled tablespoons, scoop out portions of the avocado puree, forming them into ovals, and place one on top of each trout portion.
  2. Put all the ingredients for the salad in a small bowl. Drizzle lightly with olive oil and give it a gentle toss. Divide it up and arrange the salad around the avocado puree. Serve right away.
  3. This dish goes well with toasted olive focaccia
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