Trout Balls (Ishkhana)
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Trout 5 oz
- Chicken Egg 1 piece
- Passata Tomato Sauce 0 oz
- Salt 0 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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