Rybnoye Satsivi (Fish in Georgian Walnut Sauce)
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 1⁄2 lbs fish (salmon, halibut, cod or whiting)
- salt
- lemon juice
-
Walnut Sauce
- 4 tablespoons butter
- 6 ounces walnut meats
- 2 medium onions
- 1 tablespoon flour
- 1 egg yolk
- 3 garlic cloves
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon clove, ground
- 1 teaspoon paprika, sweet
- 1 bay leaf, crushed
- 1 cup fish stock (made during cooking)
- 1 ounce parsley, chopped
- 1⁄2 teaspoon 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.