Escabeche Of Trout Food

A CLASSIC ESCABECHE

Steps:

• Gather the ingredients.
• Combine the cup salt with 4 cups of water, and stir to combine. Brine the fish in this mixture for 30 to 45 minutes.
• Heat the olive oil in a large pan, and add the mashed garlic cloves, chile, and 2 bay leaves. Cook these aromatics in the oil over medium heat until the garlic browns, about 4 to 6 minutes. Do not let the garlic burn. Remove the aromatics and discard.
• Turn the heat up to medium-high, and cook the fish. You want a good sear , so if the fish is not cooking hot enough, turn the heat all the way up to high. Sear each side of the fish for 1 to 3 minutes, depending on the thickness. You don't need to cook the fish all the way through.
• Remove the fish to cool. Add the slivered onion, lower the heat to medium and cook until translucent. Remove to cool.
• Add all the remaining ingredients to the pan, turn the heat up to high, and bring to a rolling boil. Reduce by half, turn off the heat, and let cool.
• When everything is at room temperature, pour the sauce into a container, and add the fish and onions. Store in the refrigerator overnight to let the flavors marry.
• Serve cool or at room temperature.

ROASTED PAPAYA ESCABECHE

Steps:

• Add the papaya, onion, sugar and vinegar to a medium saucepan. Bring to a simmer and cook, uncovered, until the papaya is soft and the liquid has reduced slightly, 10 to 15 minutes. Remove from the heat and cool completely over a bowl of crushed ice.
• Stir in the garlic, olive oil, ginger, cilantro, thyme and lime juice. Season to taste with salt and pepper and serve.

ESCABECHE OF TROUT

Steps:

• Combine the flour, 1 teaspoon salt, and 1/4 teaspoon black pepper in a 1-gallon zip-top bag. Pat the trout dry, add to the bag with the seasoned flour, and toss to coat.
• Heat the olive oil in a 12-inch saute pan set over medium-high heat until it shimmers. Carefully add the trout to the pan. Cook on each side for 1 minute.
• Using tongs or a fish spatula, transfer the trout to a 13-by-9-inch glass baking dish. Reduce the heat to medium, add the onion, and cook until translucent, approximately 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, paprika, white wine, vinegar, and lemon zest. Decrease the heat to low and simmer, uncovered, for 10 minutes.
• Remove the marinade from the heat and pour over the trout. Refrigerate, uncovered, for at least 1 hour before serving. Serve cool or at room temperature with the sauce and onions. Refrigerate, covered, for up to 12 hours.

ESCABECHE

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.