Armenian Trout with Walnut Herb Sauce
Armenian dinner for one, on the table in 23 minutes. Roughly £3.70 a portion.
Per portion
Calories from protein 21%, carbs 33%, fat 46%. Estimated from the ingredients.
Roughly £3.70 a portion.
Method
- 1
Boil the new potatoes for 15 minutes until a knife slides in easily, then drain.
- 2
Blitz or finely chop the walnuts, garlic and herbs together with the vinegar, chilli flakes and 1 tbsp of the olive oil to make a chunky walnut sauce. Season to taste with salt and black pepper.
- 3
Dust the trout fillet lightly in flour.
- 4
Heat the remaining oil in a frying pan over medium-high heat and fry the trout, skin-side down, for 3–4 minutes, then flip and cook for 2 minutes more until just cooked through.
- 5
Spoon the walnut herb sauce over the trout and serve with the potatoes, warm flatbread and the lemon for squeezing.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/armenian-trout-with-walnut-herb-sauce/
