Trout Escabeche topped with Leek & Carrot Salad

INGREDIENTS:

• 4 Trout Fillets
• Skin On
• 1 Cup Olive Oil
• 1-1/2 Teaspoons Coarse Salt
• Divided
• 18 Peppercorns
• 2 Sprigs Fresh Thyme
• 1/2 Bay Leaf
• 1/4 Teaspoon Whole Coriander Seeds
• 2 Leeks
• White and Green Parts Only
• Halved Lengthwise
• Sliced Into Long, Thin Strips
• 10 Cilantro Stems (Leaves Reserved For Garnish)
  
• Tied With Kitchen String
• 1 Carrot
• Peeled and Very Thinly Sliced
• 1/2 Red Onion
• Thinly Sliced
• 1/2 Jalapeño
• Seeded and Thinly Sliced
• 2 Cups Frozen Corn
• 1/2 Cup Rice Wine Vinegar
• 1 Tablespoon Honey
• 1 Teaspoon Sherry Vinegar
• 1 Cup Watercress Leaves

DIRECTIONS

• Season trout fillets with salt and pepper.
• Heat oil over medium heat until bubbles start to form around the edges of the pot.
• Add one teaspoon salt, peppercorns, thyme sprigs, bay leaf, coriander seeds, leeks and cook until leeks are limp and translucent, but not golden, about two minutes.
  
• Add cilantro stems, carrot, 1/4 teaspoon of salt and sauté until carrot softens, about three minutes.
• Add red onion, jalapeño, 1/8 teaspoon salt and sauté for another two minutes.
• Add corn, rice wine vinegar, honey, sherry vinegar, 1/8 teaspoon salt and bring to simmer, then remove from heat.
• Discard cilantro stems, thyme sprigs and bay leaf.
• Strain vinaigrette into a shallow skillet.
• Transfer salad to a bowl and set aside.
• Bring vinaigrette to a simmer, add trout fillets, two at a time, skin side down, and cook while basting fish with the vinaigrette until trout is opaque, around five minutes.
• Transfer fillets, as they finish, to prep area and let fish slightly cool before pealing off skin with hands.
• Add cilantro and watercress to salad and toss well.
• Plate trout, topped with salad and serve.
  

This is a great, light dish that truly tastes like summer and has the colorful presentation to match. Although this recipe seems to have quite a bit of oil, not much of it is actually consumed.
Enjoy!

This recipe was created by Alex Raij, Head Chef of Tia Pol.