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