Ishkhan

Even though Armenia is a landlocked country, it has its fair share of fish dishes. The most well-known is Ishkhan, which is named after a variety of trout found in Lake Sevan. Sevan trout are'meatier' than most, and they were sold around the region as early as the 15th century due to their fame. There are an endless number of ways to cook Ishkhan. You have the option of having it boiled, fried, or braised with almonds. The fish is cooked in wine and seasoned with basil, tarragon, chives, and pepper in the most famous meal.

Ingredients

• 2 small whole trouts, 1 cup white wine, 1/2 cup cherry-plum, 3 tablespoons chopped tarragon, 4 shallots, 1 pomegranate (flesh and juice), 1/4 teaspoon black pepper, Sea Salt to taste

Instructions

• Clean trouts, not cutting the stomach completely.
• Grease with salt and pepper.
• Mince cherry-plums, pomegranate, shallots and tarragon and fill the fish.
• The rest of the filling can be served as salad.
• Simmer the trouts in wine on low heat for 10-15 minutes.