Trout (ishkhan) in Norse style

1 serving

45 minutes

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

Energy value per serving

• Calories: 314.1
• Proteins: 39.9g
• Fats: 4.2g
• Carbohydrates: 24.7g

Ingredients

• Trout: 200 g
• White wine: 35 ml
• Tarragon: 10 g
• Green onions: 50 g
• Cherry plum: 10 g
• Narsharab sauce: 20 ml
• Pomegranate seeds: 55 g
• Ground red pepper: to taste
• Salt: to taste
• Green: to taste

Cooking steps

1. Gut the cleaned fish without cutting the belly, through the hole formed after removing the gills.

2. The gutted fish should be rinsed well.

3. Sprinkle salt and pepper inside the fish's belly.

   Required ingredients:

   • Salt:  to taste
   • Ground red pepper:  to taste

4. Then fill with finely chopped tarragon leaves, green onions, and washed plums (fresh or dried).

   Required ingredients:

   • Tarragon: 10 g
   • Green onions: 50 g
   • Cherry plum: 10 g

5. Roll the prepared fish into a ring. For this, insert the tail fin into the hole in the fish's lower jaw.

6. Place clean sticks crosswise in a pot, pour in white grape wine, place the fish on the sticks, and simmer for 18–20 minutes.

   Required ingredients:

   • White wine: 35 ml

7. Serve the trout hot or cold, garnish with greens, and serve narsharab and pomegranate seeds separately.

   Required ingredients:

   • Green:  to taste
   • Narsharab sauce: 20 ml
   • Pomegranate seeds: 55 g