The Walnut Secret: How This Authentic Georgian Sauce Turns Budget Fish Into a Gourmet Masterpiece
After trying this recipe, you’ll likely never come cook any type of fish in a different way.
When it comes to deciding how to prepare meat, there’s a ton of recipes to any taste, but things are a little more delicate with fish. This type of food usually requires some specific sauce to be accompanied by, otherwise it might turn out dry or just tasteless.
Well, the Georgian way of preparing fish will solve problems like this — just follow the recipe to get the best fish served with the most delicious walnut sauce.
Ingredients: 600–800 g of pollock, 120 g of walnuts, 3–4 cloves of garlic, a small bunch of cilantro, about 150 ml of water or vegetable broth, 1 tbsp of vinegar or lemon juice, 1 tsp of khmeli-suneli, salt and black pepper to taste, vegetable oil for frying.
Defrost the pollock, cut it into serving portions, season with salt and pepper, and lightly sear in a skillet until golden brown.
For the sauce, chop the nuts in a blender along with the garlic and cilantro, add the spices and vinegar, and gradually pour in water until you achieve a thick but pourable consistency. The sauce should be creamy.
Place the cooked fish in a baking dish or on a plate, generously pour the sauce over it, and let it sit for a bit so everything absorbs the flavor. Serve warm or even cold; the flavor develops differently but is always vibrant.
