Fish in Kindzmari Sauce
After a short simmer and cooling, the carp becomes very tender, while cilantro, garlic, and wine vinegar give the appetizer a vivid Georgian character without sweet sauces. This is a protein-rich chilled dish with strong acidity and herbs that works especially well as a starter on a fish or meat table.
Cut the carp (1000 g) into steaks about 2-3 cm thick. For the marinade, finely chop the cilantro (200 g) and garlic (9 g), add the hot chili pepper (2 g) and wine vinegar (100 g), and mix well.
For the broth, pour the water (500 g) into a pot and add the onion (100 g), some cilantro stems, allspice (2 g), bay leaf (2 g), and table salt (8 g). Bring it to a boil, simmer for 4-5 minutes, then lower the fish into the broth and cook it for about 10 minutes over medium heat.
Transfer the fish to the marinade container. Strain the broth, measure about 300 g, and pour in enough to cover the fish. Cool it to room temperature and refrigerate for at least 8 hours, ideally overnight.
Before serving, carefully remove the bones and spoon some of the same marinade over the fish. Serve it cold as a bright herbaceous and tangy appetizer.
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