Entree: Armenia – Yerevan & Central Armenia – Իշխան ➤ Ishkhan (Whole Sevan trout roasted with Armenian walnut-garlic-herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 22 min

Additional 4 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole Sevan-type trout, cleaned and scaled, approx. 10 oz (280 g) each
- 3 tbsp (45 ml) olive oil, divided
- 1 cup (150 g) walnuts, finely chopped or ground
- 2 cloves garlic, minced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) plain yogurt or thin strained yogurt for texture
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried tarragon
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small onion, thinly sliced (optional, to roast under the fish)
- 1 lemon, sliced for stuffing and serving
- 2 sprigs fresh tarragon or parsley for garnish

Show original ingredient measurements

- 2 whole Sevan-type trout, cleaned and scaled, approx. 10 oz (280 g) each
- 3 tbsp (45 ml) olive oil, divided
- 1 cup (150 g) walnuts, finely chopped or ground
- 2 cloves garlic, minced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) plain yogurt or thin strained yogurt for texture
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) chopped fresh tarragon or 1 tsp dried tarragon
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small onion, thinly sliced (optional, to roast under the fish)
- 1 lemon, sliced for stuffing and serving
- 2 sprigs fresh tarragon or parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Pat the trout dry inside and out with paper towels and lightly score the skin on both sides. Season the cavity and exterior lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper.
2. In a bowl, combine the chopped or ground walnuts, minced garlic, lemon juice, yogurt, 2 tbsp (30 ml) olive oil, chopped parsley, cilantro, tarragon, ground coriander, and remaining 1/2 tsp (2.5 g) salt. Mix to a thick paste; add a splash of water if needed to loosen slightly.
3. Stuff each trout cavity with a few lemon slices and a little of the walnut-herb mixture, leaving extra paste to smear over the top of the fish.
4. Place the sliced onion (if using) in a single layer on a baking sheet or in a roasting pan. Lay the stuffed trout on top. Brush the outside of each trout with the remaining 1 tbsp (15 ml) olive oil and spread the remaining walnut paste over the top of each fish in a thin even layer.
5. Roast in the preheated oven until the fish is cooked through and flakes easily with a fork, about 18–22 minutes depending on size. The walnut paste will set and brown lightly.
6. Remove from the oven and let rest 3–4 minutes. Transfer to a serving platter, garnish with lemon slices and fresh tarragon or parsley, and serve hot with flatbread or boiled potatoes and a simple herb salad.