Lavash-Wrapped Trout

We learned how to make this recipe from Nara Davtian, who in turn learned how to make it from her mother-in-law. Think of this dish as the French en papiotte style, wrapped in parchment paper, but even better because instead of paper, we’re using lavash. Other than the method of how the fish is cooked, what’s notable is the use of tarragon as the main seasoning for the trout, which gently imparts its anise flavor. If tarragon is out of reach, cilantro makes a good alternative, with a very different flavor. This is an easy recipe to make for more people; just add more fish and lavash and increase the seasonings. If the fish are very large, you may want to cut them into thirds rather than halves. You can make this dish with bone-in trout, but be sure to warn family and friends that they’ll be taking the bones out of their fish parcels. Serve it with a Green Salad with Radishes (page 98).

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Step 1

Preheat the oven to 400ºF [200ºC]. Line a half-sheet pan with parchment paper or lightly oil it. In a small bowl, mix together the paprika and salt. To prepare each trout, trim off the fins with scissors, then cut the trout crosswise in half. One half will have the head and the other half will have the tail. Rub the salt blend inside and outside of the pieces, using all of the blend. Trim each piece of lavash into a rectangle about 12 in [35 cm] long and 10 in [25 cm] wide. For each portion, place 1 Tbsp of butter and 2 sprigs of tarragon into the fish cavity, removing any tough stems if there are any. Place each trout piece parallel to the base of the short side of the lavash. Fold the left and right sides of the lavash over the trout, then roll it up as if you were making a burrito. Place the lavash packets, seam-side down, on the prepared baking sheet and spread a little bit of butter on top. Bake until the lavash is browned and crisp, about 20 minutes. Serve immediately with lemon wedges. Lavash-wrapped trout is best the day it is made.