Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Grape | 1/2 cup (76g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g fish
- 1 cupful walnut kernels
- 5 cupful grape vinegar
- 2-4 buttons of garlic
- 1 tsp. ground cloves and cinnamon
- 1 tsp. kindza (coriander) seeds
- 2 bay leaves
- 8 whole all spices
- 1 whole pepper
- Ground black pepper
- Salt to taste
Directions
Cut the cleaned fish into pieces, place in a saucepan and add just enough water to cover.
Put in the bay leaves and allspice and cook for 30-40 minutes.
When tender arrange the fish in a serving platter.
Crush the walnuts or put them through the food grinder together with garlic, the whole pepper and salt.
Add the kindza seeds which have been crushed, mix thoroughly, pour in the fish liquor and transfer the mixture to a clean saucepan.
Add finely chopped onion and cook for 10 minutes.
Add the cinnamon, cloves and black pepper which have been combined with vinegar.
Continue to cook 10 minutes longer.
Pour the hot satsivi over the fish, cool and serve Pomegranate or sour grape juice may be substituted for the vinger.
Category:Georgian Recipes
Category:Georgian Meat Dishes