Kutan is a national Armenian dish, it is a baked trout, stuffed with boiled rice, raisins and ginger.
1 1/2 kg trout
100 g butter
1/2 c raisins
1/2 tb parsley green
1/2 ts ginger
1/2 c rice
Gutted fish, rub with salt, and not cutting the stomach to the end, to stuff it with a mixture of boiled rice, raisins, butter, chopped parsley and ginger.
Armenian fish cuisine specific.
It is characterized by some special techniques in handling, preparation and sdabrivanii fish.
Gutted fish without cutting the abdomen. To do this, first remove the gills, and then through the hole the dining room or take out a teaspoon of the entrails and thoroughly rinse the entire cavity. So treated trout.
The fish rarely boiled or fried, but mainly pripuskayut, t. E. Boil in a small amount of water on low heat for 15-20 minutes. Pripuskaniya by one of three methods aimed at preventing contact with the bottom of the pan fish:
At the bottom of the pot is poured small stones, they put the fish.
At the bottom of the pan crosswise put a few sticks of fruit trees.
Pan smeared with butter, herbs tarragon draped the inside, then put the fish on top of which is coated with oil, and only then pour a little water.
Bake the fish in the oven on a baking sheet, brush with butter.