Fish satsivi

Fish 643 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Fish satsivi
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Medium
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Fish satsivi turns out to be no less tasty than its "bird" version. If you think that such a dish can only be prepared from chicken or turkey, then you are deeply mistaken. In principle, the word "satsivi" was originally called a special nut sauce, and only then it was combined in the minds of people with what was served under it. Therefore, our option is quite reasonable and, it should be noted, is liked by everyone who tried it. Satsivi from fish becomes especially tasty the next day, so fill it with sauce, tighten the top of the container with plastic wrap and send the dish to the refrigerator for the night.

Ingredients

Directions

  1. For satsivi, cook the broth. Pour gutted fish with drinking water and put on high heat. Bring to a boil and remove the foam. Cook over low heat for 45 minutes.
  2. Fish satsivi, Strain the broth
  3. Strain the resulting fish broth through a fine sieve. The cooked fish can be chilled and used in other dishes (such as salads). For satsivi, we will only take broth.
  4. Fish satsivi, fry the fish
  5. Wash fish fillets for satsivi, dry and cut into small pieces. Heat the oil well in a skillet. Place the fish fillet pieces and fry on both sides.
  6. Fish satsivi, chop the nuts
  7. For the satsivi sauce, grind the nuts and peeled garlic in a blender. Pour in about 370 ml of warm fish broth and vinegar. Add spices and stir. Season with salt and pepper.
  8. Fish satsivi, pour the sauce over the fish
  9. Place the fried fish fillets on a large serving plate. Pour in the peanut sauce, let cool and serve the satsivi. You can decorate with any greenery.

Fish satsivi



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Medium

Fish satsivi turns out to be no less tasty than its "bird" version. If you think that such a dish can only be prepared from chicken or turkey, then you are deeply mistaken. In principle, the word "satsivi" was originally called a special nut sauce, and only then it was combined in the minds of people with what was served under it. Therefore, our option is quite reasonable and, it should be noted, is liked by everyone who tried it. Satsivi from fish becomes especially tasty the next day, so fill it with sauce, tighten the top of the container with plastic wrap and send the dish to the refrigerator for the night.

Ingredients

Directions

  1. For satsivi, cook the broth. Pour gutted fish with drinking water and put on high heat. Bring to a boil and remove the foam. Cook over low heat for 45 minutes.
  2. Fish satsivi, Strain the broth
  3. Strain the resulting fish broth through a fine sieve. The cooked fish can be chilled and used in other dishes (such as salads). For satsivi, we will only take broth.
  4. Fish satsivi, fry the fish
  5. Wash fish fillets for satsivi, dry and cut into small pieces. Heat the oil well in a skillet. Place the fish fillet pieces and fry on both sides.
  6. Fish satsivi, chop the nuts
  7. For the satsivi sauce, grind the nuts and peeled garlic in a blender. Pour in about 370 ml of warm fish broth and vinegar. Add spices and stir. Season with salt and pepper.
  8. Fish satsivi, pour the sauce over the fish
  9. Place the fried fish fillets on a large serving plate. Pour in the peanut sauce, let cool and serve the satsivi. You can decorate with any greenery.

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