KAKAP PESISIR DENGAN NASI
"Hold the trout’s head, remove the gills and with spoon carefully take out guts through holes." Cutting the fish’s abdominal cavity would mean committing an Armenian culinary sacrilege. For thousands of years, the Armenian cuisine, which is one of the oldest in Asia, has been expert in preparing inventive fish delicacies. This trout is given a unique flavor by stuffing it with a mixture of ginger and rice.
Baby whole snapper * 100 g (4 oz/ ½ cup) butter * 100 g (4 oz) boiled rice
100 g (4 oz/ ¾ cup) raisins * 3 tablespoons finely chopped parsley
1 teaspoon ground ginger * butter for roasting
Cut
trout through gills as explained above, wash thoroughly and dry with absorbent
paper. Heat butter in dish standing in hot water. Add boiled, slightly
salted rice, raisins, parsley and ginger and mix thoroughly. Stuff trout carefully with mixture and place in buttered casserole. Roast fish in pre-heated oven at 220 C (425 F) for about 8 minutes on each side while basting with hot butter several times.
Arrange on pre-heated platter, pour brown butter around fish and garnish with parsley sprigs. Serve with well-chilled dry white wine.