Entree: Armenia – Armenian Highlands – Իշխան ➤ Ishkhan (Whole mountain trout prepared simply and finished with Armenian walnut-herb seasoning)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 4 whole trout (Ishkhan), about 10 oz (280 g) each, gutted and scaled
- 2 tbsp (30 ml) vegetable oil or clarified butter (ghee)
- 2 tbsp (30 g) unsalted butter
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1 lemon, halved; plus 4 lemon wedges for serving
- 4 garlic cloves, minced
- 1 cup (120 g) walnuts, finely ground
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) water or fish stock to loosen sauce as needed
- 1/2 cup (20 g) fresh parsley and dill, finely chopped (combined)
- 2 tbsp (30 ml) pomegranate molasses or 1 tbsp (15 ml) extra lemon juice (optional, for brightness)
- 1 medium onion, thinly sliced (to serve or roast beneath fish)
- Pomegranate seeds for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Rinse trout and pat dry. Season the cavity and both sides of each fish with 1½ tsp (7 g) of the salt and a little pepper; stuff each cavity with a few lemon slices and a pinch of chopped herbs if desired.
2. Make the walnut-herb sauce: in a bowl, combine the ground walnuts, minced garlic, lemon juice, olive oil, chopped parsley and dill, remaining 1/2 tsp (3 g) salt, and pomegranate molasses if using. Add 1–2 tbsp (15–30 ml) water or stock to achieve a thick, spoonable consistency.
3. Heat a large ovenproof skillet over medium-high heat and add the vegetable oil and butter. When the fat is hot, add the whole trout, skin-side down, and sear without moving until skin is crisp and nicely browned, about 3–4 minutes.
4. Transfer the skillet to the preheated oven and roast the fish until just cooked through and opaque at the thickest part, about 6–8 minutes depending on size (internal temperature ~135–140°F / 57–60°C).
5. Remove fish to a serving platter. Spoon the walnut-herb sauce over the trout or serve on the side, garnish with pomegranate seeds if using, sliced onions, and lemon wedges. Serve immediately with lavash or boiled potatoes.