Trout (ishkhan) on a spit
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Gut the cleaned fish without cutting the belly, through the opening created after removing the gills.
2
Carefully scoop out the insides with a tablespoon and remove the layer of blood from the spinal part.
3
After that, rinse the fish thoroughly and dry it with a towel.
4
To prevent the fish from deforming while frying, make cuts on the skin in several places with a sharp knife.
5
Sprinkle the prepared fish inside and out with salt and red pepper, skewer it, and grill over hot coals (without flames), turning occasionally and brushing the fish with butter.
- Trout: 250 g
- Butter: 5 g
- Salt: to taste
- Ground red pepper: to taste
6
Serve the trout on a plate, garnished with lemon slices and tarragon sprigs.
- Lemon: 15 g
- Tarragon: to taste
7
Pomegranate seeds should be served separately. Lemon can also be served separately.
- Pomegranate seeds (arils): 50 g
- Lemon: 15 g
