Escabeche of Trout

Deselect All

1/3 cup all-purpose flour

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 6 to 8 ounce small whole trout, head-on, scaled, gutted and rinsed

1/3 cup olive oil

1 medium red onion, julienned

3 cloves garlic, sliced

6 sprigs fresh thyme

1/2 teaspoon freshly ground coriander

1/2 teaspoon smoked paprika

1 1/2 cups dry white wine

1/2 cup white wine vinegar

3 strips lemon zest, approximately 3 by 1-inch