Salted trout in lavash. Baked trout in lavash

Ingredients:

Trout 4 medium pcs.

Onion 2 heads

Lemon 2 pcs.

Greens (dill, parsley or any other) 1-2 bunches

Armenian lavash 4 pcs.

Mayonnaise or sour cream for greasing pita bread (about 8 tablespoons)

Salt, ground black pepper, or other spices to taste

How to cook:

Wash, clean, gut the fish, remove heads, tails and fins. Salt and pepper on all sides and inside.

Cut the onion into half rings.

Finely chop the greens.

Cut the lemon into half rings.

Spread the pita bread on the table and lightly grease it with sour cream or mayonnaise.

Place some onion, lemon, and herbs on the edge.

Place the fish on this and stuff it with the same.

Close and place onion, lemon, and herbs on top. This way you get a fish on all sides and inside sprinkled with onions, lemon, and herbs. If desired, you can add any spices to taste, for example, allspice peas, or bay leaves, or any other herbs, as you like.

Then we begin to wrap the fish in pita bread.

We continue to wrap from all sides :)

It turned out to be 4 trout packed in pita bread.

Then each one needs to be wrapped in foil.

Bake in the oven at 160-170 degrees until done, about 30-40 minutes.

In the original, this dish is called “Ishkhan in lavash”. Ishkhan in Armenian means trout. I decided to do it my own way, so I called the dish “Trout in Lavash”. This, of course, does not look like a traditional Armenian recipe, but I liked the idea of ​​​​wrapping fish in lavash. Therefore, I refer in the title to the fact that this is Armenian cuisine, although, probably, it is still homemade...

An appetizer of lavash, curd cheese, lettuce and red fish will decorate any holiday table. This appetizer is quick and easy to prepare. The finished roll must be wrapped in cling film and refrigerated for 30-40 minutes, then cut into pieces 2-3 centimeters thick with a very sharp knife and served immediately. Fish for appetizers is suitable either lightly salted or smoked.

To prepare pita roll with trout, prepare the necessary ingredients.

Unwrap the pita bread and spread it evenly with curd cheese.

Place lettuce leaves on the cheese. I used frillis lettuce. The leaves of this salad are dense and crispy. You can use any lettuce leaves you like.

Thinly slice the red fish fillet and place on lettuce leaves. If desired, you can sprinkle with sesame seeds.

Roll the pita bread with filling into a tight roll.

Wrap the roll in cling film and refrigerate for at least 30 minutes. Lavash roll with trout is ready.

Cut it into portions.

A delicious appetizer for the holiday table is ready.

Bon appetit!

Details

Baked trout is very tasty even without pita bread, but if you wrap this wonderful fish in pita bread before putting it in the oven, the dish will turn out simply excellent. You can treat this dish not only to hungry household members, but also to unexpected guests. There is nothing complicated in preparing baked trout in pita bread, and therefore even a housewife who has no culinary experience can easily prepare this tasty dish.

Baked trout in pita bread in the oven with lemon

Required ingredients:

• medium trout – 4 pcs.;
• lemon – 2 pcs.;
• Armenian lavash – 4 pcs.;
• mayonnaise or sour cream – 8 tbsp;
• salt - to taste;
• onions – 2 pcs.;
• fresh herbs - 1-2 bunches;
• pepper and spices - to taste.

Cooking process:

First you need to prepare the trout. To do this, it needs to be cleaned and gutted. Cut off the heads of the fish, as well as the tail and fins. Rinse each fish thoroughly. Use a paper towel to remove excess moisture from the trout.

After this, salt the fish both inside and outside. Also rub the fish with black pepper or other spices. Set the fish aside while you work on the rest of the ingredients.

Peel the onion and then cut into half rings. Wash the greens and chop finely with a knife. Wash the lemon thoroughly and then cut into half circles.

Spread lavash on the table. Grease the pita bread with sour cream or mayonnaise. Place some chopped herbs, as well as chopped onion and lemon on one edge of the pita bread. Place the fish on top, inside which you also place some herbs, onions and lemon.

Cover the fish with the same set of products on top. You can add some spices to taste if you wish. Carefully wrap the pita bread on all sides. Wrap the fish wrapped in pita bread in foil.

Place the trout on a baking sheet and place in a hot oven. Bake the fish in pita bread for about 30-40 minutes at a temperature of 160-170 degrees.

Trout in pita bread with beans, baked in the oven

Required ingredients:

• trout – 1 pc.;
• tomatoes – 3 pcs.;
• Armenian lavash – 1 piece;
• red beans – 150 gr.;
• cilantro – 1 bunch;
• garlic – 3 cloves;
• butter – 50 gr.;
• lemon – 1 pc.;
• salt - to taste;
• tarragon - 1 bunch;
• onions – 2 pcs.;
• dill;
• pepper - to taste.

Cooking process:

Rinse the beans and cover with cold water. Leave the beans in the water overnight. Then rinse the beans and drain the water. Fill with clean water and put on fire.

Cook the beans after boiling for 35-40 minutes until they are half cooked.

Clean the trout and then gut it, cut off the head and fins, as well as the tail. Rub well-washed trout with salt and spices or just black pepper.

Chop the greens finely with a knife, after washing them first. Cut the lemon into slices or half rings.

Grease a baking sheet with butter. Place pita bread on it and also grease it with butter, after melting it. Place the prepared trout on the pita bread. Place half of the chopped herbs and sliced ​​lemon into its belly. Wrap the pita bread in an envelope and place the baking sheet with the fish in the oven, preheated to 200 degrees.

Bake trout in pita bread for 30 minutes. At this time, start preparing the sauce with which you will serve the baked trout.

Peel the onion and cut into cubes. Fry the onion until light golden brown. Meanwhile, pour boiling water over the tomatoes and remove the skins. Cut the tomatoes into small cubes and add to the onions. Fry the vegetables for about 15 minutes until the tomatoes are well cooked.

Then add boiled beans, garlic, pressed or finely chopped, salt and pepper to the sauce. Mix well and continue cooking the sauce for another 7 minutes, adding the remaining herbs to it.

Serve the baked trout in pita bread with the prepared sauce hot.

Ishkhan in lavash is a fish dish from Armenian cuisine. In accordance with centuries-old culinary tradition, this fish is baked with the addition of dill, lemon, onion and butter, so it has a complex flavor and aromatic palette. Ishkhan or Sevan trout is a popular delicacy. Dishes from it are a must on the menu of any Armenian restaurant.

Like many dishes of Armenian national cuisine, the recipe for trout in lavash has several interpretations. It can be grilled over coals or baked in foil. In this recipe, the fish is baked in the oven. Thanks to the combination of several aromas and tastes, the dish turns out incredibly appetizing.

Recipe Information

Cuisine: Armenian.

Cooking method: baking in the oven.

Total cooking time: 35 min.

Number of servings: 4 .

Ingredients:

• Ishkhan or river trout – 1 pc.
• lavash – 2 sheets
• onion – 1 head
• lemon – 1/2 pcs.
• dill – 1 bunch
• butter – 80 g
• salt – 1 tbsp.
• black pepper, coriander, other spices - to taste.

Cooking method

Note to the owner:

• Ishkhan in lavash can be served as a separate dish or complemented with an omelette with tarragon and rice. I recommend serving this delicious dish as a side dish.
• When serving, trout can be garnished with fresh tarragon, pomegranate seeds, and topped with sweet and sour narsharab sauce.
• This is interesting:
• Translated from Armenian, Ishkhan means prince, ruler. This is the largest trout found throughout the entire former Soviet Union. Ishkhan is an endemic species of Armenia, but it was artificially transplanted to the Kyrgyz Lake Issyk-Kul, where it successfully took root.

Step 1: Prepare the ingredients.

To prepare the dish you need to use trout; there are other recipes for other fish. First you need to rinse the fish with running water, and then place it on a cutting board, where we will clean it of scales using a sharp knife. To gut a fish, you need to cut off the head, tail and fins from the carcass. Then make an incision on the belly and remove the entrails. We have a very accessible video on trout cutting on our website - here. While we are working on other ingredients, rub the fish inside and out with salt and ground black pepper so that it absorbs the aroma of the spices.
Lemon, onions and herbs must be washed with running water to remove accumulated dust and dirt. Peel the onion and cut into half rings. Shake the bunch of cilantro to remove excess water and chop finely on a cutting board.
Cut the lemon into thin half rings.

Step 2: Stuff the pita bread with trout.

If you are using several small trout carcasses, you don’t have to chop them, but if you are using one large carcass, you should cut it into small portions. Let's spread the lavash in front of us and get started! To give the dish some creaminess, brush the pita bread with mayonnaise or sour cream. Closer to the edge of the pita bread, place some filling - onion, lemon and cilantro. We stuff the fish with the same ingredients and place it on top. We sprinkle the remaining filling onto the trout so that it is completely surrounded by a kind of “marinade”. All actions are clearly shown in the photo.
Carefully and leisurely we begin to roll the pita bread into an envelope. Now all that remains is to bake it, which is what we will do in the next step.

Step 3: Bake ishkhan in lavash.

There are several ways to pre-process trout and lavash envelopes. You can pre-fry it in a frying pan, you can wrap it in foil, or you can simply put it in a baking dish and pour over melted butter. We will try the last method. Melt butter in a bowl or mug over medium heat, stirring occasionally. At the same time, turn on the oven to heat it up up to 160 degrees. Place the lavash roll with stuffed fish in a baking dish, which we first grease with vegetable oil to prevent burning. Pour melted butter on top and place in the oven. the dish will bake for 30-40 minutes until ready.

Step 4: Serve the finished ishkhan in lavash.

The finished dish should be served hot. Its stunning aroma will call your family to dinner. and the delicate and delicate taste will definitely please even the most demanding gourmets. If you are preparing this dish for a holiday table, then before serving it can be decorated with sprigs of herbs and pomegranate seeds. Bon appetit!

If you want to prepare this dish, but for some reason you cannot use trout, take whitefish or any fish without a strong smell.

The dish can be an excellent appetizer on the holiday table. In this case, the trout is cut into small portions, the same applies to lavash.

To add a spicier flavor to the dish, use tarragon along with the cilantro.