Lake trout on coals
8 servings
30 minutes
Grilled lake trout is a true delight for fish lovers, where tender meat combines with subtle spicy notes of seasonings. This recipe has roots in traditional European cuisine but embodies the pure primal taste of nature. Lemon juice and sumac add a light tanginess to the fish, enhancing its freshness, while aromatic herbs, garlic, and allspice fill the dish with warmth and richness. Grilling over coals imparts a distinctive smoky aroma, making each serving incredibly appetizing. The finishing touch is serving it with thick pomegranate sauce narsharab that adds sweetness and a hint of tartness. Such trout is not just a dish but a genuine gastronomic journey perfect for heartfelt gatherings in nature or cozy dinners with loved ones.
1
Clean the medium-sized trout (150–200 grams), gut it, and rinse well. Make small (0.5 cm) cuts on the fillet part through the skin, 3–4 on each side, generously drizzle with lemon juice, heavily salt and pepper, sprinkle with ground sumac, and lightly spray with olive oil (preferably spray oil or brush with an oil-soaked bunch of herbs). Set aside in the refrigerator for 40 minutes.
- Sevan trout (ishkhan): 6 pieces
- Lemon juice: 30 ml
- Ground black pepper: 10 g
- Sumac: 10 g
- Olive oil: 20 ml
- Green basil: 1 bunch
- Cilantro: 1 bunch
- Dill: 1 bunch
2
Pierce each fish through the mouth along the spine and wrap the tails in foil.
3
Place the fish on the prepared coals. Fry for 10-12 minutes. Meanwhile, heat a heat-resistant dish on the grill, placing chopped onion, coarsely chopped greens, garlic, allspice, and bay leaf at the bottom. Dissolve 10 grams of red wine vinegar with salt and sugar in 100 grams of boiling water. Pour into the dish. Without removing from the skewers, transfer the trout to the dish, seal tightly with foil, and leave on the grill for 10-15 minutes.
- Sweet red onion: 1 head
- Garlic: 3 cloves
- Allspice: 3 pieces
- Bay leaf: 2 pieces
- Red wine vinegar: 10 ml
4
Serve on skewers, sprinkled with ground sumac and herbs, with narsharab sauce.
- Sumac: 10 g
- Green basil: 1 bunch
- Cilantro: 1 bunch
- Dill: 1 bunch
- Narsharab (pomegranate sauce): 50 ml
