Kchuch from pestryushka
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories321.8kcal
Proteins18.5grams
Fats36.8grams
Carbohydrates23.4grams
Onion
50
g
Butter
20
g
Tomatoes
100
g
Bell pepper
35
g
Red peppercorns
3
pc
Salt
5
g
Dry white wine
25
ml
Tarragon
to taste
Allspice
to taste
1
Place a layer of onion rings at the bottom of the clay dish greased with butter.
- Butter: 20 g
- Onion: 50 g
2
On top of it are slices of red tomatoes and finely chopped bell pepper.
- Tomatoes: 100 g
- Bell pepper: 35 g
3
Sprinkle with salt, red pepper, and add a few grains of black and allspice.
- Salt: 5 g
- Red peppercorns: 3 pieces
- Black peppercorns: 3 pieces
4
Place the processed pestrushka (cut large specimens into pieces) in a single layer on top of the vegetables, cover with a layer of sliced tomatoes, onions, tarragon greens, add pepper (black, red and aromatic), pour white grape wine over it, cover the dish with a lid, then grease the edges of the lid with dough and place the fish dish in a hot oven for 30-40 minutes.
- Brook trout (brown trout): 200 g
- Tomatoes: 100 g
- Onion: 50 g
- Tarragon: to taste
- Red peppercorns: 3 pieces
- Black peppercorns: 3 pieces
- Allspice: to taste
- Dry white wine: 25 ml
5
Serve the fish in the same dish.
