Trout (Ishkhan) Norwegian Style
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Trout - 7.1 oz
- Apple Wine - 1 fl oz
- Tarragon - 0.4 oz
- Scallions - 1.8 oz
- Plums - 0.4 oz
- Narshehab sauce - 0 fl oz
- Pomegranate Seeds - 1.9 oz
- Red Long Chili Peppers - to taste
- Salt - to taste
- Herbs - to taste
Step by Step guide
Step 1
Clean the fish and gut it without cutting the belly, through the opening created after removing the gills.
Step 2
Rinse the gutted fish well.
Step 3
Sprinkle salt and pepper inside the belly of the fish.
Step 4
Then fill it with finely chopped tarragon leaves, green onion, and washed plum (fresh or dried).
Step 5
Roll the prepared fish into a ring. To do this, insert the tail fin into the opening in the lower jaw of the fish.
Step 6
Place clean sticks crosswise in a pot, pour in the white wine, place the fish on the sticks, and simmer for 18-20 minutes.
Step 7
Serve the trout hot or cold, garnished with herbs, and serve the narsharab and pomegranate seeds separately.
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