Trout on a Skewer
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Trout 10 oz
- Butter 0 oz
- Lemon 0 oz
- Pomegranate Seeds 0 oz
- Salt to taste
- Tarragon to taste
- Red Long Chili Peppers to taste
Step-by-Step Guide
Step 1
Clean the fish, gutting it without cutting the belly, through the opening created after removing the gills.
Step 2
Carefully scrape out the insides with a tablespoon and remove the layer of blood from the spine.
Step 3
After that, rinse the fish thoroughly and dry it with a towel.
Step 4
To prevent the fish from deforming while frying, make cuts on the skin in several places with a sharp knife.
Step 5
Sprinkle the prepared fish inside and out with salt and red pepper, skewer it, and grill over hot coals (without flames), turning it occasionally and brushing it with butter.
Step 6
Serve the trout on a platter, garnished with lemon slices and sprigs of tarragon.
Step 7
Serve the pomegranate seeds separately. The lemon can also be served separately.
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