Kutan
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
CaloriesProteinsFatsCarbohydrates
501.1
kcal49.9g
grams22g
grams25.9g
grams1
Gut the cleaned fish without cutting the belly through the hole made after removing the gills, then rinse and salt.
- Trout: 250 g
- Salt: to taste
2
Stuff the fish with boiled rice, seasoned with oil, raisins, and ginger.
- Rice: 20 g
- Butter: 20 g
- Raisins: 15 g
- Ginger: 0 g
3
Roll the prepared fish into a ring, threading the tail fin through the hole in the lower jaw, then place it on a greased and breadcrumb-sprinkled baking tray and bake in the oven.
- Butter: 20 g
- Breadcrumbs: to taste
4
Serve the trout on a plate, garnished with parsley sprigs.
- Parsley: to taste