Satsivi is a sauce of Georgian cuisine, but sometimes this is also the name of the dish, of which it is a part and its main part: chicken, turkey, goose, duck, meat, and also fish. For each main product, sauces are prepared that differ in composition and are most suitable in taste.
You will need:
- fish (sturgeon, stellate sturgeon, 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, paprika, dry suneli - to taste.
Cooking method
Wash the fish, peel and cut into portions, then pour over salted water so that it only slightly covers the fish, add peppercorns and bay leaves and cook for 40-50 minutes.
Grind walnuts, garlic, paprika, saffron and salt in a blender. Grind dry cilantro seeds in a coffee grinder or grind in a mortar, add to the nuts in a blender and mix everything together. Dilute the resulting mixture with fish broth and simmer for 10 minutes. Dilute ground cinnamon, cloves and peppers, as well as suneli in wine vinegar, slowly pour into the 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. Dissolve 2-3 yolks in a small amount of chilled sauce and pour in a thin stream into the total mass.
Place the boiled fish on a dish, decorate with sauce and serve chilled.
