Hommingberg Cheetah Trout in Escoveitch Pickle Sauce

Rating: 1.60 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Pickle sauce:



Rinse trout in lemon water. Season with salt and pepper and turn in flour to the other side. Heat oil in frying pan and fry trout on both sides until golden brown. Remove from skillet and cool.

Escoveitch Pickle Sauce:

Stir through all ingredients and pour over fish. Cover and refrigerate for 2 days. Remove fish from marinade, serve with lettuce and fresh bread.

Info: “Escoveitch” is Jamaican slang for “en escabache”.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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