Difference between revisions of "Fish Satsivi"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 12: | Line 12: | ||
* [[salt]] to taste | * [[salt]] to taste | ||
| − | == | + | == Procedures == |
# Cut the cleaned fish into pieces, place in a saucepan and add just enough [[water]] to cover. | # Cut the cleaned fish into pieces, place in a saucepan and add just enough [[water]] to cover. | ||
# Put in the [[bay leaf|bay leaves]] and [[allspice]] and cook for 30 – 40 minutes. | # Put in the [[bay leaf|bay leaves]] and [[allspice]] and cook for 30 – 40 minutes. | ||
| Line 23: | Line 23: | ||
# Pour the hot satsivi over the fish, cool and serve [[pomegranate juice|pomegranate]] or sour [[grape juice]] may be substituted for the vinegar. | # Pour the hot satsivi over the fish, cool and serve [[pomegranate juice|pomegranate]] or sour [[grape juice]] may be substituted for the vinegar. | ||
| − | [[Category:Georgian | + | [[Category:Meat Recipes]] |
| + | [[Category:Georgian cuisine]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Red wine vinegar Recipes]] | [[Category:Red wine vinegar Recipes]] | ||
| − | + | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
Latest revision as of 16:38, 16 July 2012
Ingredients
- 500 g fish
- 1 cup walnut kernels
- 5 cups grape vinegar
- 2 – 4 cloves of garlic
- 1 tsp ground cloves and cinnamon
- 1 tsp kindza (coriander) seeds
- 2 bay leaves
- 8 whole allspice
- 1 whole pepper
- ground black pepper
- salt to taste
Procedures
- Cut the cleaned fish into pieces, place in a saucepan and add just enough water to cover.
- Put in the bay leaves and allspice and cook for 30 – 40 minutes.
- When tender arrange the fish in a serving platter.
- Crush the walnuts or put them through the food grinder together with garlic, the whole pepper and salt.
- Add the kindza seeds which have been crushed, mix thoroughly, pour in the fish liquor and transfer the mixture to a clean saucepan.
- Add finely chopped onion and cook for 10 minutes.
- Add the cinnamon, cloves and black pepper which have been combined with vinegar.
- Continue to cook 10 minutes longer.
- Pour the hot satsivi over the fish, cool and serve pomegranate or sour grape juice may be substituted for the vinegar.
