Kutan
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories501.1kcal
Proteins49.9grams
Fats22grams
Carbohydrates25.9grams
1
Gut the cleaned fish without cutting the belly through the hole made after removing the gills, then rinse and salt.
- Trout: 250 g
- Salt: to taste
2
Stuff the fish with boiled rice, seasoned with oil, raisins, and ginger.
- Rice: 20 g
- Butter: 20 g
- Raisins: 15 g
- Ginger: 0 g
3
Roll the prepared fish into a ring, threading the tail fin through the hole in the lower jaw, then place it on a greased and breadcrumb-sprinkled baking tray and bake in the oven.
- Butter: 20 g
- Breadcrumbs: to taste
4
Serve the trout on a plate, garnished with parsley sprigs.
- Parsley: to taste
