Ocean Trout Escabeche


  • 1 pack Premium Fresh Huon Ocean Trout Portions, skin off
  • ΒΌ cup currants
  • 2 Tbsp white vinegar
  • 4 dutch carrots cut in half
  • 1 pinch chilli flakes
  • 2 Tbsp olive oil
  • 1 pinch salt


  1. 1
    In a bowl combine currants and vinegar and leave to soak after they've soaked for 10 minutes add the olive oil, chilli flakes and pinch of salt and stir.
  2. 2
    Cut trout portions into 1cm thin slices and lightly coat with some plain flour.
  3. 3
    Add carrots to a large frypan on high heat with a drizzle of olive oil. Add 30ml of water and toss carrots in the pan and keep on heat until the water has completely evaporated. Repeat 3 times then move the carrots over to the side of the pan and place the salmon pieces in the pan with a little more olive oil. Cook 2 minutes each side.
  4. 4
    To serve plate the trout pieces and carrots and spoon over the currant dressing.