Rybnoye Satsivi (Fish in Georgian Walnut Sauce)
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 680.38 g fish (salmon, halibut, cod or whiting)
- salt
- lemon juice
-
Walnut Sauce
- 59.16 ml butter
- 170.09 g walnut meats
- 2 medium onions
- 14.79 ml flour
- 1 egg yolk
- 3 garlic cloves
- 0.61 ml cinnamon
- 0.61 ml clove, ground
- 4.92 ml paprika, sweet
- 1 bay leaf, crushed
- 236.59 ml fish stock (made during cooking)
- 28.34 g parsley, chopped
- 2.46 ml salt
directions
- Poach the fish in salted water with some lemon juice. Remove the fish from the stock and cool. Save 1 cup of the stock for later use.
- Finely chop the onions and garlic and fry lightly in melted butter. Add flour to make roux, then add the fish stock, stiring constantly.
- When it comes to a boil, remove from heat.
- Chop or grind walnuts, add them and all the other ingredients to the sauce. Mix thoroughly and cool.
- Pour the sauce over the fish and serve.
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Reviews
-
This is a really different salmon dish then I am used to. I made this for lunch today. I love that it is a cold dish. Great for the summer! The salmon was cooked perfectly. The sauce was easy to prepare. I left out the bay leaves for personal preference but I do not think I missed anything. Nice subtle cinnamon flavor. I am glad I tried this recipe. I will make this again.