Trout (ishkhan) balls

Clean, gut, and rinse the trout.

Cut the fish flesh into pieces and pass it through a meat grinder twice.

Add an egg, ground nutmeg, black and allspice pepper, garlic, salt to the minced fish and mix thoroughly.

Form balls the size of a chicken egg from the prepared minced meat.

Boil the prepared balls in hot water.

Prepare the tomato sauce separately, just like for the dish 'Trout with Tomato Sauce'.

Serve the balls on a plate, drizzled with tomato sauce and sprinkled with tarragon.