Ishkhan is a national Armenian dish. That is fried in wine trout, stuffed with the filling of cherry-plums, pomegranate and greens.

Trout remarkable for its taste fish. Its distinguishing feature is that it can not exist where the water is contaminated. Such quality fish is used for the diagnosis of reservoirs in which it launches special. When the toxic substances in the water it dies.

Benefits and trout are well known to damage it contains unique nutrients, such as omega-3. This is the famous fatty acids regulate cholesterol in the body that stimulate the brain and nervous system. But do not forget that this fish is a perishable product. And harm trout may be from improper storage of the product, from which it can be damaged.

As a result of research conducted by scientists, the use of trout seen in cancer prevention. People often use the products suffer less from cancer. It is also a good remedy for hypertension, depression and improve memory.

Culinary use of trout invaluable. This superb delicacy has a delicate flavor. From her cook soups, grilled it and prepare all kinds of other ways. In the Caucasus, made a fish stew in a wine sauce with spices and the addition of fruit or vegetables.

The main benefit of trout – it’s an impressive array of vitamins, the richness of its phosphorus and iodine, zinc, potassium and many other substances. Fish saturates the body building material for the cells of the brain to minimize the development of atherosclerosis, increases efficiency and eliminates lethargy in people.

Ingredients for preparation Ishkhan in Wine:

This dish will conquer the hearts of your guests.

  • 2 trout
  • 1 c white wine
  • 1/2 c cherry-plum
  • 3 chopped tarragon
  • 4 shallot
  • 1 pomegranate (flesh and juice)
  • 10 black pepper peas
  • Salt
  • Ground pepper

Method:

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