Ishkhan (trout) poached, with fresh tarragon
1 serving
20 minutes
Ishkhan is a noble Armenian trout revered in the national cuisine as a symbol of pure mountain rivers and crystal-clear water. This recipe pays homage to traditions where the fish is gently poached in a small amount of water, preserving its natural tenderness and delicate flavor. Sea salt enhances the natural sweetness of the meat, while fresh tarragon adds subtle herbal notes, giving the dish sophistication. Ishkhan should be served chilled, making it ideal for summer gatherings. In Armenia, this dish is often prepared for special occasions as trout here symbolizes respect for guests and care for nature's gifts.
1
Thoroughly wash the cleaned and gutted fish, salt it, place it in a pot, add a little water, and simmer on low heat for 15-18 minutes.
- Trout: 1 piece
- Water: 50 ml
- Sea salt: to taste
2
Remove the pot with fish from the heat, carefully transfer the fish to a plate, cover with a damp cloth, and keep in a cool place until serving.
3
Garnish the fish with sprigs of tarragon when serving.
- Tarragon leaves: to taste
