Poached Trout
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Trout 10 oz
- Water 0 fl oz
- Salt to taste
- Tarragon to taste
Step-by-Step Guide
Step 1
Thoroughly rinse the cleaned and gutted fish, season with salt, place it in a pot, add a little water, and poach over low heat for 15–18 minutes.
Step 2
Remove the pot with the fish from the heat, carefully transfer the fish to a plate, cover with a damp cloth, and keep in a cool place until serving.
Step 3
When serving, garnish the fish with sprigs of herbs.
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