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.