Trout in Its Own Juice
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Trout 5 oz
- Water 0 fl oz
- Lemon 0 oz
- Butter 0 oz
- Tarragon 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Wash the prepared trout, season with salt, and arrange it in 1-2 layers in a pot previously greased with butter and lined with tarragon.
Step 2
Place pieces of butter on top of the fish, pour in a little water, cover the pot with a lid, and simmer the fish over low heat for 15-18 minutes.
Step 3
Transfer the cooked trout to a serving dish, season with the juice it was cooked in, and garnish with lemon slices and sprigs of tarragon.
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