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Jaffa Orange Powder and Trout Escabache with Beetroot Oil | Jaffa Fruit

Jaffa Orange Powder and Trout Escabache with Beetroot Oil

Created for Jaffa by Jean Christophe Novelli

  • Makes

    4

  • Time

    40

    minutes

  • Level

    Simple

  • Calories

    565

    per portion
  • 2 x Jaffa Oranges (zest, juice, and rind)
  • 6 x Cardamom Pods
  • 4 x Trout Fillets (bones removed)
  • 4 x Shallots (thinly sliced)
  • 3 x Carrots (thinly sliced)
  • 2 x Baby Fennel Bulbs (thinly sliced)
  • 2 x Raw Beetroot (peeled and grated)
  • 1 x Red Pepper (peeled, de-seeded and sliced)
  • 1 x Yellow Pepper (peeled, de-seeded and sliced)
  • 150g x Caster Sugar
  • ½ x Pint of Water
  • 3 x TBSP White Wine Vinegar
  • 3 x TBSP Olive Oil
  • 1 x TSP Lemon Zest
  • 1 x TSP Chopped Coriander
  • 1 x TSP of Saffron
  • 1 x TSP Dried Coriander
  • 1 x TSP Coriander Seeds
  1. Crush the coriander seeds and 4 cardamom pods lightly with a rolling pin.
  2. Place the crushed coriander seeds and cardamom pods in a hot pan along with 4 shallots, 3 carrots, red and yellow pepper, 2 fennel bulbs, lemon zest, zest and juice of a Jaffa Orange, 3 x tbsp white wine vinegar, 3 x tbsp olive oil, chopped coriander and pinch of saffron cover cook for about 5-10mins until the vegetables are cooked and soft remove from the heat and place in a bowl to cool season well.
  3. Score the flesh of each trout, roll up and then put a cocktail stick thought to keep the shape. Place the escabeche mix over the trout leave overnight turning when you can.
  4. Pre-heat oven to 220, remove the trout from the mixture. With the juice from the escabeche take 2 tbsp, add to the coriander. With a hot pan seal, the trout then add the liquid cook for 5 mins then add the rest of the veg.
  5. Meanwhile, For the beetroot oil place 2 raw beetroots, 2 cardamom pods, rind of ½ a Jaffa Orange, 150g of sugar, ½ pint of water then reduce until it becomes a syrup, season slightly.
  6. Enjoy!