Lavash-Wrapped Trout with Tarragon by Kate Leahy and Ara Zada

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.

Photo by John Lee

Excerpted with permission from: Lavash: The Bread that Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes from Armenia by Kate Leahy, Ara Zada, and John Lee. Hear our conversation here.

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 Frenc…