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Trout Escabeche

A hot weather dish–it was 22C/71F in the courtyard today.
This is adapted from a cook-heroine of mine,  Marcella Hazan.
An elegant starter or a light lunch with a salad.
A good dish for company as it is prepared beforehand.
“Escabeche” —explained

Ingredients 

4  fresh medium trout–gutted and cleaned

8 tablespoons olive oil

4 tablespoons flour–I use chickpea (avoiding processed white flour)

for the marinade:

The peel of an orange–chopped

Half a pint/250ml white wine

Juice of 2 oranges

Juice of one lemon

Half a medium onion–chopped small

2 tablespoons of parsley–chopped

Salt and pepper

unsuspecting trout

Wash and thoroughly dry the trout.

trout--floured for frying

Spread the chick pea flour on a large plate and turn the trout in it to coat well. Tap the excess flour off the fish.

trout--frying

Heat the oil in a large frying pan and fry the trout  for about 5 minutes on one side and a minute less on the second side. Then lift it carefully out of the pan and into the marinading bowl.

bowled trout waiting for the marinade

Cut through the skin in two places on each side, without damaging the flesh.

To assemble the marinade:

In the same oil in which you fried the fish, sauté the onion until it colours.

Add the wine and chopped orange peel;  let this boil for a few seconds.

Add the two juices, the salt and pepper and the parsley. Let this simmer for a few seconds before carefully pouring the contents of the pan over the trout.

trout--bathing after frying

The trout should bathe in the sauce overnight if possible, or at least for a few hours–to let the flavours mingle and inform.

trout-- prét à manger

Bring it back to room temperature if it’s been in the fridge and gingerly remove the skin on both sides–preserving the wholeness of the fish with its head and tail–for the look.

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