Satsivi is a sauce of Georgian cuisine, but sometimes it is also called a dish, part of which it is also its main part: chicken, turkey, goose, duck, meat, as well as fish. For each main product, sauces are prepared that vary in composition and are most suitable for taste.
Pick your recipe
You will need:
- fish (sturgeon, stellate stellate, beluga) - 500 g;
- peeled walnuts - 1.5 tbsp.;
- wine vinegar (or pomegranate juice) - 3/4 tbsp.;
- onions - 200 g;
- garlic - 2 cloves;
- ground cloves - 0.5 tsp;
- cinnamon - 0.5 tsp;
- cilantro seeds - 1 tsp;
- bay leaf - 1-2 pcs.;
- allspice (peas) - 8 pcs.;
- saffron, ground black pepper, capsicum, dry suneli - to taste.
Cooking Method
Wash, peel and cut the fish in portions, then add salted water so that it only slightly covers the fish, add peppercorns and bay leaves and cook for 40-50 minutes.
Grind walnuts, garlic, capsicum, saffron and salt in a blender. Grind dry cilantro seeds in a coffee grinder or grind in a mortar, add to nuts in a blender and mix together. Dilute the resulting mixture with fish broth and cook on fire for 10 minutes. Ground cinnamon, cloves and pepper, as well as put in a vinegar vinegar, slowly pour into a mixture with nuts and cook for another 10 minutes.
In order for the sauce to acquire a viscous consistency, it should be seasoned with yolks. Dilute 2-3 yolks in a small amount of chilled sauce and pour in a thin stream into the total mass.
Put boiled fish on a dish, nicely arrange with sauce and serve chilled.