Armenian-Style Trout with Apricot Sauce
Armenian-style trout fillet with apricot sauce, gently cooked and served with steamed rice for a flavorful and elegant dish.
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Cooking tools:
- Vacuum sealer
- Instant-read thermometer
- Citrus press
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Zip-top bag
- Refrigerator
- Plate
- Serving platter
Ingredients
- 10 1/2 oz (300 g) trout fillet
- 2 tsp sunflower oil
- 2 tsp unsalted butter
- 2 sprigs fresh tarragon
- 2 oz (60 g) bell pepper, sliced
- Salt and sweet red pepper to taste
- 3 1/2 oz (100 g) dried apricots (or fresh if available)
- ½ cup white wine
- 2 tsp sugar
- ½ lemon, juiced
- Steamed rice (optional)
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