My first fish of childhood is trout. I was born in Armenia, a mainland with Lake Sevan, known for its trout called Ishkhan (prince). This fish holds nostalgic memories of my childhood. I remember my family in our light blue Volga car, heading to the Sevan region where my parents had friends. The festivities would begin, with the trout simply poached. This recipe represents the second half of my childhood spent in the fishing villages of Lebanon, combining my two loves, trout, and sumac. It’s a simple and quick recipe, perfect when served with a salad and a nice artisan bread.

Ingredients:

• 2 tablespoons olive oil
• ½ cup blanched almonds, halved
• 1 large clove of garlic, finely sliced
• 2 fillets of trout
• 1 tablespoon butter
• 1 tablespoon sumac
• Salt to taste
• 1 lemon, cut into wedges for serving

Instructions:

1. Rinse the trout and pat dry. Sprinkle salt on both sides and set aside.
2. Heat the oil in a heavy-bottom pan. Add the almonds and stir until golden. Remove from the pan and set aside.
3. Add the butter to the pan along with the garlic and sumac.
4. Place the trout fillet in the pan, skin side down, and cook for 3 minutes. Turn and cook for another 2 minutes.
5. Return the almonds to the pan, remove from heat, pour the contents over the fillet, and serve immediately with fresh lemon wedges. Enjoy with a side of salad and hot artisan bread.