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

Ingredients

• 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