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Trout with tarragon
Kalmakhi tarkhunit: Racha river trout baked with tarragon and pomegranate
In the river valleys of Racha, around Ambrolauri and Oni, cafés keep live trout in stone tanks fed by mountain streams, and the classic way to cook them is simply: stuffed with tarragon, garlic and a little salt, roasted or grilled over vine cuttings, and finished with a shower of pomegranate seeds and a squeeze of their juice. A common mistake is cooking the fish too long, which dries the delicate flesh. Chef's tip: slash the skin twice on each side so the heat reaches the thickest part evenly, then check by pressing the backbone: the flesh is done when it is opaque and lifts away in clean flakes.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the trout
- 2 whole troutabout 350 g each, gutted and scaled
- 1 tsp salt
- ⅔ oz fresh tarragon
- 2 cloves garlicsliced
- 2 tbsp sunflower oil
- ½ lemonsliced
To finish
- ½ pomegranateseeds and juice
- ⅛ oz fresh corianderchopped
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Method
0/5 doneStep 1: Heat the oven to 425°F (fan 400°F) and line a tray with baking paper.
Step 2: Rinse 2 whole trout and pat dry. Slash each side twice and season inside and out with 1 tsp salt.
Step 3: Fill the cavities with most of 0.6 oz fresh tarragon, 2 cloves garlic and ½ lemon. Rub with 2 tbsp sunflower oil.
Step 4: Roast for 15–18 minutes, until the skin is crisp and the flesh is opaque right through and flakes easily at the backbone. Common mistake: overcooking; check at 15 minutes.
18 minStep 5: Squeeze some ½ pomegranate juice over, scatter with seeds, ⅛ oz fresh coriander and the rest of ⅛ oz fresh tarragon and serve at once.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trout with tarragon take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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