Fisherman's Trout
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Trout 5 oz
- Tarragon 0 oz
- Scallions 0 oz
- Rock Salt 0 oz
Step-by-Step Guide
Step 1
Place thoroughly washed small river stones in a pot, add water to cover the stones, and put it on the heat.
Step 2
When the water boils, add crushed rock salt, then place the cleaned and washed trout in 1–2 layers with the skin on.
Step 3
Tightly cover the pot with a lid and simmer the fish over low heat until cooked for 18–20 minutes.
Step 4
Serve the trout hot.
Step 5
Serve the green onion and tarragon separately.
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