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Trout Escabêche with Niçoise Salad


4 rainbow trout fillets
1 small onion (thinly sliced)
1 clove garlic (thinly sliced)
250ml white wine vinegar
150ml light olive oil
½ cup caster sugar
zest of ½ a lemon
1 bay leaf
4 kipfler potatoes (boiled & sliced)
2 tomatoes cut into wedges
4 eggs (boiled)
12 asparagas spears (cooked)
Olive oil
Trout Escabêche with Niçoise Salad


Trout Escabêche: Fry trout fillets, skin side down until half cooked. Set them aside to cool.

Sauté onion and garlic in a little olive oil on low heat until softened. Add remaining ingredients and heat until sugar has dissolved. Season with salt and pepper, then pour over the trout fillets and leave them to pickle for 12-24 hours.

To Serve: Prepare ingredients of the salad and arrange on a plate as per the picture above. Serve with a light and zesty Farm to Table Sauvignon Blanc.