Ishkhan-Style Whole Trout with Tarragon
Whole trout roasted simply with lemon and tarragon, served with a delicate tarragon cream sauce.
About This Dish
Sevan ishkhan is a protected regional treasure; this practical recipe uses responsibly sourced farmed trout while preserving the restrained Armenian preparation.
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Stages
- Preparation20 min
- Cooking25 min
Step-by-Step Instructions
-
1
Pat the trout dry, score the skin lightly, and season inside and out. Fill the cavities with lemon slices and half the tarragon.
-
2
Brush with 30 g melted butter and roast at 210 °C for 18–25 minutes, depending on thickness.
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3
Meanwhile, simmer the wine or water until reduced by half. Add the cream and remaining tarragon and simmer gently until lightly thickened.
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4
Whisk the remaining cold butter into the sauce and season. Remove it from direct heat before it boils hard.
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5
Confirm the fish flakes easily and reaches 63 °C at the thickest point. Rest for 3 minutes and serve with the sauce.
