Entree: Armenia – Lake Sevan – Ղարսի Խորիզ ➤ Gharsi Khoriz (Pan-seared Lake Sevan trout simmered in a tangy tomato-onion and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 whole Sevan trout, approx. 10 oz (280 g) each, gutted and scaled
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 g) canned crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) fish stock or water
- 1/2 cup (120 g) plain Armenian yogurt or sour cream
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (6 g) fresh parsley, chopped
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 tbsp (15 ml) chopped fresh tarragon or 1 tsp (1 g) dried tarragon (optional)
- Lemon wedges, for serving

Instructions

1. Pat trout dry and season cavity and skin with 1/2 tsp salt and 1/4 tsp pepper. Lightly dredge each fish in flour, shaking off excess.
2. Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat. Add trout and sear 3–4 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
3. In the same skillet, lower heat to medium and add remaining butter. Sauté onion until translucent, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in crushed tomatoes, tomato paste, and fish stock or water. Bring to a simmer, scraping up browned bits. Cook 6–8 minutes to slightly reduce.
5. Whisk yogurt or sour cream with lemon juice and temper by adding a few spoonfuls of hot sauce, then stir into skillet. Add dill, parsley, red pepper flakes, and tarragon if using. Adjust salt and pepper to taste.
6. Nestle seared trout into the sauce and spoon sauce over them. Simmer gently 2–3 minutes to meld flavors (do not boil to prevent curdling).
7. Serve trout topped with extra herbs and lemon wedges alongside crusty bread or lavash.