ReWild Recipe #2: Trout or Salmon Escabèche

Escabèche is a style of cooking popular in many countries that Spain colonised. Try our #ReWild recipe here.

Escabèche is a style of cooking popular as a national style of dish in pretty most all countries that Spain colonised. There are many versions but all share the style of producing a dish that typically uses vinegar, aromatics, usually Spanish paprika and olive oil.

The taste of fresh herbs along with this preparation is perfect for our New Zealand summer.

INGREDIENTS:

500g fresh Trout or Salmon cut into half thumb size pieces

A teaspoon salt

The Escabèche broth:

2 teaspoons paprika (the Spanish sweet Pimenton is best)

½ a small red onion finely diced

1 carrot peeled and sliced as thinly as possible

50ml virgin olive oil

50ml white wine or cider vinegar

50ml water

Juice of two lemons

1 tsp coriander seeds

2 garlic crushed cloves 

A few sprigs fresh thyme

2 fresh bay leaves

1 tsp liquid honey

A grind of black pepper

INSTRUCTIONS:

To serve, fresh bread, a cupful of loose fresh garden herbs along with some garnishes such as cucumber or avocado. Mayonnaise can be used as a spread on your bread.

Cut the trout into ½ thumb sized pieces, sprinkle over salt, cover with kitchen paper and leave for 15 minutes. Pat dry.

Bring to boil the broth ingredients, simmer for 5 minutes, pour over the salmon pieces, cover to let salmon cook somewhat, not more than a minute or two, allow to cool a little. At this stage you can pour off the liquids and boil down to reduce until you have a thicker sauce, pour back over the fish, cover and chill. 

Serve with fresh or toasted bread, plenty of fresh herbs and garnish of your choosing.

Credits:
Chef: Tony Smith, Riversmiths NZ 
Photographer: Tony Smith
Share the Post: