Armenian style trout with nuts
4 servings
30 minutes
Armenian-style trout with nuts is a refined combination of juicy fish and rich nut sauce that reflects the culinary traditions of Armenia. This recipe embodies the richness of Caucasian flavors, where fresh trout is gently simmered to retain its natural tenderness. The nut sauce made from crushed walnuts with wine vinegar and herbs adds a piquant depth to the dish, harmoniously highlighting the fish's natural sweetness. Tarragon completes the composition with a subtle herbal note, creating a true symphonic balance of flavors. This dish is perfect for festive gatherings, delighting gourmets while showcasing the true hospitality of Armenian cuisine.
1
Simmer the prepared fish on low heat for 15-18 minutes.
- Trout: 800 g
2
Then carefully transfer the cooked fish to a plate and garnish with tarragon sprigs.
- Fresh tarragon: 1 bunch
3
Serve the walnut sauce separately. To prepare the sauce, blanch the peeled walnuts, remove the top skin, and crush them thoroughly.
- Walnuts: 100 g
4
Pour a small amount of hot water over the chopped nuts, add salt, sugar, and boil for 15 minutes.
- Walnuts: 100 g
- Sugar: 0.5 teaspoon
- Salt: to taste
5
Add vinegar and finely chopped cilantro 5 minutes before cooking ends.
- Wine vinegar: 1 teaspoon
- Cilantro: 1 bunch
