20.05.2020
39
Recipe information
Cooking:
30 min.
Complexity:
Easy
Calorie content:
1051.22
Carbohydrates:
12
Fats:
89.81
Squirrels:
48.39
Water:
173.43

Ingredients

Title Value
1. Sea bass 200 Column
2. Walnuts 80 Column
3. Garlic 2 clove
4. Cilantro 80 Column
5. Vegetable oil 30 Ml
6. Suneli hops taste
7. Salt taste
8. Bulb onions 20 Column

Cooking

1. Stage

Peel and divide the fish into fillets. Cut into medium pieces with the skin.

1. Stage. Peel and divide the fish into fillets. Cut into medium pieces with the skin.

2. Stage

Fry the perch in vegetable oil on both sides until golden brown.

1. Stage. Fry the perch in vegetable oil on both sides until golden brown.

3. Stage

In a blender, chop the nuts, garlic, cilantro into a paste and add the suneli hops. Add a little fish stock or boiled chilled water to the paste, so that the paste is like sour cream. Salt to taste.

1. Stage. In a blender, chop the nuts, garlic, cilantro into a paste and add the suneli hops. Add a little fish stock or boiled chilled water to the paste, so that the paste is like sour cream. Salt to taste.

4. Stage

Chill the fish pieces and transfer to a salad bowl. Add the paste, mix and refrigerate for several hours.

1. Stage. Chill the fish pieces and transfer to a salad bowl. Add the paste, mix and refrigerate for several hours.

5. Stage

Serve chilled.

1. Stage. Serve chilled.

6. Stage

Bon Appetit!!!

7. Stage

Satsivi from fish with walnuts turns out to be very tasty, hearty, fragrant and tender. This is a wonderful appetizer recipe that came to us from Abkhazia, it can be served on crispy pita bread, bread or in tartlets. Satsivi will perfectly decorate any festive table. You can cook from any type of fish, it will also be very tasty from cod. Cilantro can be replaced with parsley, add garlic to your liking.