Trout (ishkhan) in its own juice
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories505.6kcal
Proteins39.3grams
Fats37.2grams
Carbohydrates2.6grams
1
Wash the prepared trout, salt it, and place it in 1-2 layers in a pot previously greased with butter and lined with tarragon.
- Trout: 200 g
- Butter: 40 g
- Tarragon: 40 g
- Salt: to taste
2
Place pieces of butter on top of the fish, add a little water, cover the pot with a lid, and simmer the fish on low heat for 15-18 minutes.
- Butter: 40 g
- Water: 50 ml
3
Place the cooked trout on a plate, season with the juice it was cooked in, and garnish with lemon slices and tarragon sprigs.
- Salt: to taste
- Lemon: 10 g
- Tarragon: 40 g
