Trout with tarragon
2 servings
30 minutes
Trout with tarragon is a refined dish of Armenian cuisine that combines the freshness of fish and the aroma of herbs. Tarragon adds subtle anise notes that beautifully complement the tender meat of the trout. Lemon juice adds acidity and enhances the flavor, while a mix of ginger, black pepper, and salt creates a balanced aftertaste. Baked in foil, the fish retains its juiciness, and vegetable oil gives it an appetizing texture. This dish is perfect for both family dinners and festive gatherings as it is simple to prepare yet has a sophisticated taste and aroma that transports you to sunny Armenia rich in gastronomic traditions.
1
Remove the gills and entrails from the trout. Rub the inside of the fish with salt, pepper, and ginger. Place tarragon stems inside and drizzle with lemon juice.
- Rainbow trout: 2 pieces
- Salt: to taste
- Black pepper with lemon zest: to taste
- Ground ginger: 0.5 teaspoon
- Tarragon: 10 stems
- Lemon: 1 piece
2
Spread oil and salt on top of the trout, wrap it in foil, and place it in the oven. Bake at 180 degrees for 20-30 minutes.
- Vegetable oil: 3 tablespoons
- Salt: to taste
