Trout (ishkhan) fisherman's style
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories216kcal
Proteins39.8grams
Fats4.2grams
Carbohydrates4.8grams
1
Place thoroughly washed small river stones in a pot, pour water to cover the surface of the stones, and put it on the fire.
2
When the water boils, add crushed stone salt, then place the cleaned and washed trout with scales in 1-2 rows.
- Rock salt (halite): 6 g
- Trout: 200 g
3
Tightly cover the pot with a lid and simmer the fish on low heat for 18–20 minutes until cooked.
4
Serve the trout hot.
5
Serve green onions and tarragon separately.
- Spring onion: 50 g
- Tarragon: 50 g
