Trout in wine (Ishkhan)
750-1000 g of trout (2 fish)
1 cup dry white grape wine
0.5 cups of cherry plum
3 tbsp. tablespoons finely chopped tarragon
4-5 shallots or 0.5 cup green onions
1 pomegranate (juice and pulp)
10-12 peas of black pepper (or 0.5 teaspoons)
Gut the fish, salt and pepper from the inside. Make a filling of cherry plum, pomegranate, onion and tarragon, chopping and mixing these products, stuff the trout belly with it. Serve the rest of the filling as a salad to the finished trout.
Stir the fish in wine for 8-10 minutes over low heat.
750-1000 g of trout (2 fish)
1 cup dry white grape wine
0.5 cups of cherry plum
3 tbsp. tablespoons finely chopped tarragon
4-5 shallots or 0.5 cup green onions
1 pomegranate (juice and pulp)
10-12 peas of black pepper (or 0.5 teaspoons)
Gut the fish, salt and pepper from the inside. Make a filling of cherry plum, pomegranate, onion and tarragon, chopping and mixing these products, stuff the trout belly with it. Serve the rest of the filling as a salad to the finished trout.
Stir the fish in wine for 8-10 minutes over low heat.
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