Trout (ishkhan) with nut sauce

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 364.7
• Proteins: 42.2g
• Fats: 20.5g
• Carbohydrates: 3g

Ingredients

• Trout: 200 g
• Salt: 2 g
• Ground black pepper: to taste
• Tarragon: to taste
• Peeled walnuts: 25 g
• Sugar: 1 g
• Water: 50 ml
• Vinegar: 10 ml
• Coriander: to taste
• Fresh mint: to taste

Cooking steps

1. Sauté the prepared fish.

   Required ingredients:

   • Trout: 200 g

2. After that, carefully transfer the cooked fish to a plate, then garnish it with sprigs of tarragon.

   Required ingredients:

   • Tarragon:  to taste

3. To prepare the sauce, blanch the peeled walnut kernels, remove the top film, and crush them thoroughly.

   Required ingredients:

   • Peeled walnuts: 25 g

4. Pour hot water over the chopped nuts, add salt, pepper, sugar, and boil for 15 minutes.

   Required ingredients:

   • Peeled walnuts: 25 g
   • Water: 50 ml
   • Salt: 2 g
   • Ground black pepper:  to taste
   • Sugar: 1 g

5. Add vinegar and finely chopped cilantro and mint 5 minutes before the cooking ends.

   Required ingredients:

   • Vinegar: 10 ml
   • Coriander:  to taste
   • Fresh mint:  to taste

6. Trout with nut sauce can also be served cold.