Kchuch | Armenian Sealed Clay-Pot Trout with Layered Vegetables

Cut the onion into thin rings and the peeled potato into 3 mm rounds; thicker potato may stay raw after the fish cooks. Cut the eggplant into 1 cm rounds, the bell pepper into strips, and the tomato into 1 cm-thick slices.

Run your finger along the fillet from tail to head and remove any remaining bones with tweezers. Cut the fillet into four pieces. Sprinkle both sides with 2 g salt, black pepper, and half the chopped tarragon.

Knead the flour and water into a firm dough that does not stick to your hands. Roll it into a finger-thick strip long enough to go around the rim of the clay pot.

Grease the inside of the clay pot with half the melted butter. Layer the onion on the bottom, all the potatoes on top, then the eggplant and half the bell pepper. Lightly season each layer with the remaining salt, black pepper, and paprika. Arrange the fish pieces in the center without letting them touch. Cover with the tomato slices, remaining bell pepper, and tarragon. Mix the lemon juice with the water, pour it around the edge, and scatter the remaining butter over the top in small pieces.

Cover the pot and press the dough strip along the seam between the lid and the pot, leaving no gaps. If you do not have a clay pot, use a covered cast-iron pot instead.

Place the clay pot on the center rack of a cold oven, set the oven to 190°C / 375°F, and bake for 60 minutes; the pot heats along with the oven. The dough seal should be firm and browned when the time is up.

Bring the pot to the table. Break the dough seal with the back of a knife and lift the lid away from you; the escaping steam is very hot. The fish is done when its thickest part flakes easily with a fork and reaches 63°C / 145°F in the center. Do not eat the dough seal.