Trout (ishkhan) with nut sauce
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories364.7kcal
Proteins42.2grams
Fats20.5grams
Carbohydrates3grams
Trout
200
g
Salt
2
g
Ground black pepper
to taste
Tarragon
to taste
Shelled walnuts
25
g
Sugar
1
g
Water
50
ml
Vinegar
10
ml
Cilantro
to taste
Fresh mint
to taste
1
Sauté the prepared fish.
- Trout: 200 g
2
After that, carefully transfer the cooked fish to a plate, then garnish it with sprigs of tarragon.
- Tarragon: to taste
3
To prepare the sauce, blanch the peeled walnut kernels, remove the top film, and crush them thoroughly.
- Shelled walnuts: 25 g
4
Pour hot water over the chopped nuts, add salt, pepper, sugar, and boil for 15 minutes.
- Shelled walnuts: 25 g
- Water: 50 ml
- Salt: 2 g
- Ground black pepper: to taste
- Sugar: 1 g
5
Add vinegar and finely chopped cilantro and mint 5 minutes before the cooking ends.
- Vinegar: 10 ml
- Cilantro: to taste
- Fresh mint: to taste
6
Trout with nut sauce can also be served cold.
