Fish kchuch

Ingredients for Cooking Fish Pile

Trout fillet with skin 1 kilogram
Onion 5 heads of medium size
Butter 75-100 grams
Medium Tomatoes 4 pieces
4 bell peppers of medium size too
White grape wine 0.5 cup
Black pepper peas 12 pieces
Jamaican pepper 6 grains
Red ground pepper half a teaspoon
Tarragon 2-3 tablespoons
Salt 2 teaspoons

Main ingredients
Serving 2 servings
World Cuisine

Inventory:

Knife, Cutting board, Bowls, Ceramic portioned pots

Cooking fish heap:

Step 1: Cut the fish.

Ideally, this should certainly be trout. But you can try to cook kchuch from other fatty river fish. It is a river. As you know, the sea is not observed in Armenia. If the fish is not finished, then clean it, free from bones and cut into large pieces. If a ready-made fillet is available, then it remains only to cut it into large pieces.

Step 2: prepare the vegetables.

Finely chop the onions, tomatoes and bell peppers.

Step 3: put the components in the pot.

Just think in advance if you have a pot of such a size that the fish and vegetables fit there. If in doubt - it is better to use a couple of portioned ones. The walls of the pot must be lubricated with butter. And now we put in it a layer of half onion, tomatoes and bell pepper, then there are large pieces of fish and after that we spread on top the second half of the vegetables. At the very top are spices like tarragon and salt. And fill it all with white wine. The lid on the pot must not just be closed, but cover the edges with dough.

Step 4: Bake.

Of course, you need to put the dish in a preheated oven. Degrees to 180. And let our kchuch languish there for 40 minutes.

Step 5: serve to the table.

In fact, you can eat kchuch just like that. He is good on his own. But you can additionally prepare a sauce for it from a mixture of fried finely chopped onions and garlic, herbs, walnuts, egg yolk, saffron and vinegar. They are mixed, seasoned with broth and brought to a boil. Enjoy your meal!