Trout in Pomegranate Sauce
Georgia has tens of rivers of more than 2,000 Km total length, and more than ten lakes, some above 2,000 m above sea level. This is an ideal environment for trout, which makes it the most popular fish in Georgia. The following recipe is quick and easy to prepare, but the result is surprisingly delicious. Use fresh fish to get the best results.
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Preparation time: 40 mins.
Difficulty level: Easy
Servings: 10
Ingredients
Preparation
4 medium size trout, cleaned
50g (1 1/4 oz.) butter
2 lemons
2 cloves garlic
1 pomegranate
1 cup cilantro
1 cup cornflour
salt
pepper
canola oil
Squeeze one lemon. Mix half of the juice with crushed garlic, salt and pepper.
Poor over and inside the fish and let it soak for 15 minutes.
Meanwhile prepare the sauce: crush the pomegranate seeds with the rest of the lemon juice and a pinch of salt. Pass it through a strainer to filter out the seeds and add half of the cilantro, finely chopped.
Cut the butter into slices, slice the other lemon as well. Fill each trout with slices of butter, slices of lemon and the remaining cilantro leaves, coarsely chopped.
On a working surface or a large plate spread the cornflour mixed with some salt and pepper.
Coat each fish from both sides with cornflour mixture.
Heat a large pan on medium low heat. Add some oil and fry the fish for about 10 mins on each side. The skin should be crispy.
Put the fish in a serving plate, pour the sauce over and serve hot.