KTVB Recipes

Find posts by keyword
Find posts by date


Idaho Trout Escovitch Salad



Posted on April 18, 2013 at 7:11 AM

Idaho Trout Escovitch Salad, Serves 4

Prepare the trout the day before

4 ea Idaho Rainbow Trout, cleaned, boned, head removed
2 Lemons Juiced
4 cup Cider vinegar
1 cup Cooking Oil
1 cup Shredded Carrot
1 bunch Cilantro rough chopped
2 ea Large Red onion julienned
1 Tbl Ground Allspice
1 Tbl Cracked Black Pepper
1 Tbl Kosher salt
1 cup Brown Sugar

Combine lemon juice and 1/2 cup of the cider vinegar into a shallow dish, wash the fish in the mixture and set aside on paper towels.

Heat the cooking oil in a frying pan, pat the fish dry with additional paper towels and pan fry them 2 at a time flipping once. Once cooked remove from the pan and set aside to cool.

While the fish is cooling combine the carrots, cilantro, and onion in a bowl and toss well. Add the remaining vinegar, allspice, pepper, salt, and sugar to the vegetables and mix well until sugar is dissolved.

Stuff each fish with a hand-full of the vegetable blend and place in a shallow baking dish that is just big enough to hold them. Pour vinegar mixture and any remaining vegetables over the trout (this should cover or come at least 3/4 of the way up the fish) place another pan over the fish to weigh them down and keep submerged overnight in the fridge. The next day pour the vinegar off the fish and keep in the refrigerator until ready to serve.

For the Salad:
4 portions of peppery leafy greens such as Arugula
1 bunch Green Onion chopped
1 Bunch Cilantro
1 Tbl Red Pepper Flake
4 Cloves Garlic
1.25 Cup Red Wine Vinegar
2 Cup Vegetable Oil

1 ea Large Jicama, peeled and julienned
1/2 Red Cabbage head shredded
2 ea Limes Juiced
1/2 Cup Heavy Mayonnaise
2 Tbl Brown Sugar
1 Tsp Chili Powder

Combine Green onion, cilantro, red pepper flake, garlic, and vinegar in blender. While running slowly add oil. This will make your dressing for the Arugula, toss to coat per your taste you'll have some dressing leftover that makes a great steak marinade.

Whisk together lime juice, mayo, sugar, and chili powder and toss with Jicama and cabbage to make your slaw.

Plate assembly:

Put a bed of dressed arugula on the plate topped with a small bunch of the Jicama slaw and place the trout alongside. Traditionally the Trout Escovitch is served room temperature or lightly chilled but you can warm in the oven slightly if that fits your fancy.