Ishkhan in wine

• 2 trout, total weight 675-750 g (1¼-1½ lb)
• salt

Gut the fish as described above, salt and pepper the insides. Make a stuffing by chopping the damsons, pomegranate, shallots and tarragon and mixing together well. Stuff the fish with the mixture (leftover mixture can be served as garnish). Poach the stuffed fish for 8-10 minutes in the wine.