Trout Balls (Ishkhana)
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
1
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Trout - 7.1 oz
- Chicken Egg - 1 piece
- Passata Tomato Sauce - 1.8 oz
- Salt - 0.1 oz
- Spices - 0 oz
- Nutmeg - ½ g
- Ground Black Pepper - 0 oz
- Garlic - 0 oz
- Tarragon - to taste
Step by Step guide
Step 1
Clean the trout, gut it, and rinse it.
Step 2
Cut the fish flesh into pieces and pass it through a meat grinder twice.
Step 3
Add the egg, crushed nutmeg, black and allspice, garlic, salt to the minced fish and mix thoroughly.
Step 4
Form balls the size of a chicken egg from the prepared mixture.
Step 5
Boil the prepared balls in hot water.
Step 6
Separately prepare the tomato sauce as for the dish 'Trout with Tomato Sauce'.
Step 7
Serve the balls on a plate, drizzled with tomato sauce and sprinkled with tarragon.
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