ReWild Recipe #2: Trout or Salmon Escabèche

  • 28/11/2023

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:

  1. 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.
  2. Cut the trout into ½ thumb sized pieces, sprinkle over salt, cover with kitchen paper and leave for 15 minutes. Pat dry.
  3. 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. 
  4. Serve with fresh or toasted bread, plenty of fresh herbs and garnish of your choosing.
  5. Credits:
    Chef: Tony Smith, Riversmiths NZ 
    Photographer: Tony Smith

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