Ishkhan khorovats (grilled trout with tarragon)

Ishkhan is the trout endemic to Lake Sevan, the most prized fish in Armenian cuisine. Today farmed trout is grilled the same simple way, with tarragon and lemon.

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Method

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1. Wash the fish, pat dry, and make 2-3 diagonal slashes on each side.
2. Season inside and out with salt and pepper, and stuff the cavity with tarragon sprigs and lemon slices.
3. Brush with oil and place in a fish grilling basket or on skewers.
4. Grill over medium embers (or in a grill pan) for 6-8 minutes per side, until the skin is crisp and the flesh pulls easily from the bone. ⏱ Timer: 6 min
5. Place on lavash and serve with red onion, parsley and lemon.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can also be baked: 220 °C for 18-20 minutes.
• Fresh dill works well instead of tarragon.

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