Entree: Armenia – Lake Sevan – Քչուչ ➤ Kchuch (Whole Lake Sevan trout roasted with fresh herbs, lemon, and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 whole Sevan trout (ishkhan), cleaned and scaled, approx. 10–12 oz (300–350 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 large onion, thinly sliced, about 1 1/2 cups (240 g)
- 2 medium tomatoes, sliced, about 1 cup (180 g)
- 3 cloves garlic, thinly sliced
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh dill, chopped
- 2 tbsp (8 g) fresh tarragon or basil, chopped (optional)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (2 g) paprika or Aleppo pepper (optional)
- 2 tbsp (30 g) butter, cut into small pieces
- Lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C) or prepare a medium-hot grill and oil the grates.
2. Rinse and pat the trout dry. Make 2–3 diagonal slashes in the skin of each fish to help heat penetrate.
3. In a small bowl combine olive oil, lemon juice, salt, pepper and paprika; brush the mixture over the exterior and interior cavity of each trout.
4. Stuff the cavity of each trout with a portion of sliced onion, a few tomato slices, 1 clove garlic, and a mix of cilantro, dill and tarragon. Scatter remaining onion and tomato slices around the fish in the roasting pan or on a foil-lined grill tray. Dot fish and tomatoes with butter pieces.
5. Roast in the oven for 16–20 minutes, or grill covered over medium heat for 10–12 minutes per side, until the flesh is opaque and flakes easily with a fork.
6. Remove from heat, let rest 3–5 minutes, then transfer to a serving platter. Serve with lemon wedges and additional chopped herbs.