Kchuch from pestryushka

1 serving

45 minutes

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

Energy value per serving

• Calories: 321.8
• Proteins: 18.5g
• Fats: 36.8g
• Carbohydrates: 23.4g

Ingredients

• Speckled: 200 g
• Onion: 50 g
• Butter: 20 g
• Tomatoes: 100 g
• Sweet pepper: 35 g
• Black peppercorns: 3 pc
• Red peppercorns: 3 pc
• Salt: 5 g
• Dry white wine: 25 ml
• Tarragon: to taste
• Black allspice: to taste

Cooking steps

1. Place a layer of onion rings at the bottom of the clay dish greased with butter.

   Required ingredients:

   • Butter: 20 g
   • Onion: 50 g

2. On top of it are slices of red tomatoes and finely chopped bell pepper.

   Required ingredients:

   • Tomatoes: 100 g
   • Sweet pepper: 35 g

3. Sprinkle with salt, red pepper, and add a few grains of black and allspice.

   Required ingredients:

   • Salt: 5 g
   • Red peppercorns: 3 pieces
   • Black peppercorns: 3 pieces

4. Place the processed pestrushka (cut large specimens into pieces) in a single layer on top of the vegetables, cover with a layer of sliced tomatoes, onions, tarragon greens, add pepper (black, red and aromatic), pour white grape wine over it, cover the dish with a lid, then grease the edges of the lid with dough and place the fish dish in a hot oven for 30-40 minutes.

   Required ingredients:

   • Speckled: 200 g
   • Tomatoes: 100 g
   • Onion: 50 g
   • Tarragon:  to taste
   • Red peppercorns: 3 pieces
   • Black peppercorns: 3 pieces
   • Black allspice:  to taste
   • Dry white wine: 25 ml

5. Serve the fish in the same dish.