This is one of the most delicate and traditional ways to cook fish in Armenian cuisine.
No heavy sauces, no complicated techniques — just clean flavors, gentle heat, and respect for the product.
The result: incredibly tender trout, light, fragrant, and almost buttery in texture.
Ingredients (2 servings)
1 whole trout, cleaned
2–3 tbsp butter
2–3 tbsp water
2–3 slices of lemon
salt to taste
freshly ground black pepper (optional)
fresh tarragon (optional, but highly recommended)
Instructions
- Rinse the trout and pat it dry.
Season lightly with salt. If using a whole fish, you can place a slice of lemon and a bit of tarragon inside. - Place the fish in a pan in a single layer.
Add a small amount of water — just enough to create steam, not to cover the fish.
Add butter in pieces around the fish and a couple of lemon slices on top. - Cover with a lid and cook on low heat for about 15–18 minutes.
The key here is low heat — the fish should gently steam and cook in its own juices.
- Do not overcook. The fish should be soft, moist, and easily flake apart with a fork.
Optionally, add fresh tarragon at the end for extra aroma.
How to serve
Serve warm with:
- fresh herbs (cilantro, dill, green onions)
- lavash or bread
- lemon on the side
Tips
- Do not add too much water, this is not boiling, but gentle steaming
- Butter adds richness without overpowering the fish
- Tarragon gives a classic Armenian flavor, subtle but very characteristic
- This method works best with fresh trout
