Trout (ishkhan) with tomato sauce
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories508.6kcal
Proteins41.9grams
Fats29.5grams
Carbohydrates19.5grams
Trout
200
g
Wheat flour
15
g
Tomato puree
25
ml
Onion
30
g
Sugar
1
g
Fish stock
50
ml
Ground red pepper
to taste
Salt
to taste
Parsley
to taste
1
Wash and prepare the processed trout.
- Trout: 200 g
2
Salt and coat in flour.
- Salt: to taste
- Wheat flour: 15 g
3
Fry on oil on both sides until golden crust forms.
- Clarified butter (ghee): 25 g
4
To prepare tomato sauce, finely chop the onion and lightly fry it in melted butter, then add tomato puree and roasted flour (the flour should be dark brown) and fry for a while longer.
- Onion: 30 g
- Clarified butter (ghee): 25 g
- Tomato puree: 25 ml
- Wheat flour: 15 g
5
After that, dilute with fish broth or hot water, add salt, sugar, red pepper, stir and simmer the sauce for 8-10 minutes, then season with butter.
- Fish stock: 50 ml
- Salt: to taste
- Sugar: 1 g
- Ground red pepper: to taste
- Clarified butter (ghee): 25 g
6
Place the cooked trout (ishkhan) on a plate.
7
Water with tomato sauce.
- Tomato puree: 25 ml
8
Garnish the fish with sprigs of parsley.
- Parsley: to taste
