Name: Stuffed Trout, Armenian Style
Prep time: 1 h
Total time: 1 h
Yield: For 2–4 people
Cuisine: Russia
Ingredients: 56 g/2 oz/⅓ cup raisins, soaked in warm water for 2 hours; 2 large trout, weighing altogether 675–900 g/1½–2 lb, heads removed, cleaned and if possible boned, seasoned inside and out with salt and pepper; 70 g/2½ oz/⅓ cup short grain rice, or Thai Fragrant, cooked at a rolling boil in salted water for 6 minutes, then drained; 1 pomegranate, or 1 eating apple plus 1 tsp lemon juice; 84 g/3 oz butter; Salt and pepper; 140 ml/5 fl oz white wine, or 84 ml/3 fl oz olive oil plus 2 tbsp butter for frying; 6 prunes or dried apricots, soaked in warm water for 2–3 hours, then chopped; or fresh damsons, or fresh sour apricots, peeled and chopped; 3 tbspchopped parsley; 1 tsp dried basil; 2 large onions, finely chopped; 2 tbsp butter; 1 tsp finely chopped ginger root

Preparation info

For
2–4
people

Difficulty
Complex
Ready in
1 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

I have to thank Lesley Chamberlain for letting me reproduce this recipe from her excellent book, The Food and Cooking of Russia. She gives two stuffings for the trout; both are delicious, one has rice in it. She suggests that whichever one you choose the fish should be served either with rice (I think white or brown rice would be equally suitable) or with bulgur.

A refinement, if you feel l