Kutan is a national Armenian dish, it is a baked trout, stuffed with boiled rice, raisins and ginger.

Ingredients Kutan:

Armenian dish

  • 1 1/2 kg trout
  • 100 g butter
  • 1/2 c raisins
  • 1/2 tb parsley green
  • 1/2 ts ginger
  • Salt
  • 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.