Trout (ishkhan) in Norse style

Gut the cleaned fish without cutting the belly, through the hole formed after removing the gills.

The gutted fish should be rinsed well.

Sprinkle salt and pepper inside the fish's belly.

Then fill with finely chopped tarragon leaves, green onions, and washed plums (fresh or dried).

Roll the prepared fish into a ring. For this, insert the tail fin into the hole in the fish's lower jaw.

Place clean sticks crosswise in a pot, pour in white grape wine, place the fish on the sticks, and simmer for 18–20 minutes.

Serve the trout hot or cold, garnish with greens, and serve narsharab and pomegranate seeds separately.