Marinated trout is a Mediterranean fish dish that involves marinating a trout in a liquid of vinegar, water, garlic, onion, carrot, bay leaves and peppercorns that it remains preserved in until you are ready to eat it, hot or cold. Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The liquid in question, the ‘marinade’, must be either acidic with ingredients such as vinegar, lemon juice, or wine or enzymatic made with ingredients such as pineapple or papaya. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food. It is a process commonly used to add flavour to bland foods and to tenderize tougher cuts of meat and it may last seconds or days. I like very much to marinate fish and meat. It creates a whole new experience, opening up a new frontiers to personal taste.
Clean the trout and season with salt and pepper. Cover in flour and fry in a pan with hot olive oil. Cut the onion into thin slices and the carrot into thin rounds. Chop the garlic and add to the pan with the onion, carrot, bay leaves and peppercorns. Stir well. Take off the heat for a moment and add the vinegar and the water.
Then put back on the ring for a further 3 minutes. Put all in a clay pan making sure the trouts are completely covered with the liquid. Leave to cool (the fish is now preserved and will keep for a few days if left in a cold place.) To serve your marinated trout, heat slightly until warm.