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Trout is a culinary treasure, beloved for its delicate texture, rich flavor, and numerous health benefits. Combining trout with the vibrant sweetness of Armenian apricots creates a dish that is as unique as it is unforgettable. This recipe, shared by renowned Armenian chef Karo Guyumjyan, elevates the natural flavors of trout with a luscious apricot sauce.
Perfect for any occasion, this dish blends simplicity with sophistication. The trout is gently cooked to preserve its tenderness, while the apricot sauce, infused with white wine and tarragon, brings a burst of flavor that complements the fish beautifully. Serve it with rice for a meal that’s both wholesome and indulgent.
For the Trout:
•10.5 oz (300 g) trout fillet
•2 tsp sunflower oil
•2 tsp unsalted butter
•2 sprigs fresh tarragon
•2 oz (60 g) bell pepper, sliced
•Salt and sweet red pepper to taste
For the Apricot Sauce:
•3.5 oz (100 g) dried apricots (or fresh if available)
•½ cup white wine
•2 tsp sugar
•½ lemon, juiced
For Garnish:
•Steamed rice (optional)
Step 1: Prepare the Trout
1.Remove the skin and bones from the trout fillet.
2.Season the fillet with salt and sweet red pepper.
3.Top the fillet with tarragon sprigs, sliced bell pepper, and butter.
4.Wrap the seasoned fillet tightly in a vacuum-sealed or food-safe plastic bag.
5.Refrigerate for 1.5 hours to allow the flavors to infuse.
Step 2: Cook the Trout
6. Fill a large pot with water and heat to 175°F (80°C).
7. Submerge the bagged trout in the water and cook for 30 minutes.
Step 3: Prepare the Apricot Sauce
8. Combine dried apricots, white wine, sugar, and lemon juice in a saucepan.
9. Simmer over low heat for 20 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Serve
10. Plate the trout fillet and drizzle with the apricot sauce.
11. Serve alongside steamed rice for a complete meal.
