Creamy Trout Escabeche with Roasted Yellow Potatoes and Dill Cucumber Salad

Name: Creamy Trout Escabeche with Roasted Yellow Potatoes and Dill Cucumber Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz trout fillets; 1.5 lb yellow potatoes; 10.5 oz red onion; 3 tbsp ají amarillo paste; 4 cloves garlic; 4 tbsp white vinegar; 3/4 cup vegetable or fish stock; 1/2 cup heavy cream; 3 tbsp olive oil; 1.5 tbsp butter; 7 oz cucumber; 2 tbsp fresh dill; 2 tbsp lemon juice; 1 tsp sugar; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Peruvian recipe that reimagines escabeche in a warm, creamy style with seared trout, a silky ají amarillo and onion sauce, roasted yellow potatoes, and a fresh dill cucumber salad. It balances acidity, mild heat, and herbal notes in a comforting homemade dish.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g g trout fillets (skinless, en 4 porciones)
700 g g yellow potatoes (cut en mitades or trozos large)
300 g g red onion (cut en pluma fina)
45 g g ají amarillo paste (ajustar to taste)
12 g g garlic (chopped fino)
60 ml ml white vinegar (for the sauce and the ensalada)
180 ml ml vegetable or fish stock (low sodium)
120 ml ml heavy cream (for dar textura cremosa)
45 ml ml olive oil (divided entre papas, sauce and trucha)
20 g g butter (for the sauce)
200 g g cucumber (en medias lunas finas)
8 g g fresh dill (chopped)
30 ml ml lemon juice (freshly squeezed)
4 g g sugar (for equilibrar the ensalada)
2 g g ground cumin (for the sauce)
1 g g dried oregano (crushed entre the dedos)
8 g g salt (or to taste)
2 g g black pepper (freshly ground)

Nutrition facts

per serving

465 kcal

Calories

31 g

Protein

24 g

Carbs

27 g

Fat

3 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Toss the yellow potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Arrange on a tray and roast for 25 to 30 minutes, turning halfway through, until golden outside and tender inside.
2
2. While the potatoes roast, make the salad. In a bowl, combine the cucumber, fresh dill, 1 tablespoon white vinegar, lemon juice, sugar, and a pinch of salt. Let it rest for 10 minutes so the flavors develop.
3
3. For the creamy escabeche sauce, heat 1 tablespoon olive oil with the butter in a large skillet over medium heat. Add the red onion and cook for 6 to 8 minutes until soft and lightly translucent.
4
4. Stir in the minced garlic, ají amarillo paste, ground cumin, and dried oregano. Cook for 1 minute, stirring constantly so the garlic does not burn.
5
5. Add 3 tablespoons white vinegar and the stock. Cook over medium heat for 4 minutes to blend the flavors. Then add the heavy cream and cook 2 to 3 minutes more until the sauce thickens slightly. Season with salt and black pepper.
6
6. Season the trout fillets with the remaining salt and black pepper. Heat the remaining 1 tablespoon olive oil in another skillet over medium-high heat. Sear the trout for 2 to 3 minutes per side, until cooked through but still juicy. If checking internal temperature, cook to 63 °C / 145 °F at the thickest part.
7
7. Return the trout to the sauce skillet or spoon the creamy escabeche sauce over each fillet. Cook everything together for 1 minute over low heat so the fish absorbs some flavor without falling apart.
8
8. Serve a base of roasted yellow potatoes, place a trout fillet on top, and cover with plenty of onion and ají amarillo sauce. Serve with the dill cucumber salad on the side. Enjoy immediately.

Chef tips

For a deeper sauce flavor, let the sauce rest for 5 minutes before spooning it over the trout. You can also roast the potatoes in a single layer for better caramelization.

Substitutions

You can replace trout with corvina or salmon. Heavy cream can be swapped for evaporated cream for a lighter result. If you do not have dill, use fresh parsley, though the flavor profile will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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