Plaki
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Fish 5 oz
- Butter 0 oz
- Water 0 fl oz
- Narshehab sauce 0 fl oz
- Salt to taste
- Red Long Chili Peppers to taste
- Garlic to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Prepare the trout or pike perch, rinse it.
Step 2
Cut into portion-sized pieces.
Step 3
Season with salt and place in a pot greased with butter.
Step 4
Sprinkle with red pepper, minced garlic, and add a little water.
Step 5
Then tightly cover the pot with a lid and simmer the fish on low heat for 18–20 minutes.
Step 6
Place the cooked fish on a plate and garnish with sprigs of parsley.
Step 7
Serve narsharab separately.
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