Cooking pickled trout is much easier than it seems and you will taste this delicious fish flavored with the spices you want, as well as other ingredients that we show below. Keep reading and learn how to make this trout recipe.
Ingredients to make Pickled Trout:
- ½ onion unit
- 1 pinch of thyme and parsley
- ½ glass of olive oil
- 1 pinch of peppercorns
- 1 pinch of salt
- 1 unit of cloves
- 2 garlic cloves
- ½ unit of Lemon
- 4 units of trout
- 1 bay leaf
- 1 handful of flour to coat
- ½ glass of vinegar
- ½ glass of water
How to make Pickled Trout:
- The first thing we must do is clean the trout, season them to taste, pass them through the flour and fry them with the oil once hot over medium heat.
- Once the trout are golden on both sides, remove them and reserve them for later. Now is the time to prepare the escabeche. To do this, cut the lemon into slices, julienne the onion and chop the garlic cloves. In the same casserole or frying pan where you fried the trout, now fry the onion and minced garlic.
- When the onion becomes transparent, add some peppercorns, the bay leaf, the lemon wedges, a pinch of salt and the rest of the spices to taste. Let it cook for a few seconds and pour the vinegar and water. Move everything and add the trout, let it cook for 10 minutes over medium heat.
- When the pickled trout are ready, remove the casserole from the heat and allow it to cool before serving. If you wish, you can even reserve them in the refrigerator so that they are very cold when you eat them. Serve the trout with a little of the juice from the preparation or without anything, as you like, and some lemon wedges. You can also accompany them with a salad to your liking.
