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
Method:
- 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.
