Georgian-style fish
Description
This appetizer comes together quickly and easily. Under satsivi sauce you can cook all kinds of fish—respectable trout, meaty zander, and even humble cod. If the fish is richer and softer, use less oil; if leaner, use more. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Clean the fish, dress and gut it. Remove the fillets. Simmer the head and backbone to make a concentrated fish stock.
- 2
Step 2
Dredge the fillet pieces in flour and fry them in an almost dry pan until golden.
- 3
Step 3
Peel and finely chop the onion. Put it in the pan where the fish was fried (you can also use a sauté pan or a heavy-bottomed pot) and sweat over medium heat. Add butter.
- 4
Step 4
Grind the walnuts, garlic, and chili peppers in a blender or meat grinder.
- 5
Step 5
Put in the pan with the onion and stir. Pour in the vinegar and fish broth, season with salt, and add the spices. *(If “Вести” was meant to be something else — e.g. “ввести” / “подливать” — say what you intend and we can rephrase.)*
- 6
Step 6
Simmer the sauce over low heat for 10–15 minutes. It should be thick enough and almost homogeneous. Gently place the fish pieces in a saucepan and warm them for a few minutes. Then turn off the heat, cool the dish to room temperature, and refrigerate for 1 hour.