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.