Fish with Sauce

Mince carrots and sauté in oil, then add dried basil and stir. Put a lid on a pot and sauté until carrots become soft. Afterwards, add sliced onions and continue to sauté for 3-4 minutes. Then cut fish fillet and place it with vegetables. Add a little bit of water, salt, pepper and sauté for 20 more minutes. The fish must be cooked during this time. Drizzle prepared sauce over it and sauté it for few more minutes.

How to prepare the sauce:

Combine cream, white pepper, ground almond and peanuts with mayonnaise. Stir well and the sauce is ready.

Beluga (Sturgeon) Cooked in White Wine

Clean and wash fish and place it in a pot. Add wine so that it covers 1/3 of it. Afterwards, add butter, sliced lemon, salt, cover the pot with a lid and cook it. When it is done, put the fish on a plate and surround it with boiled potatoes, sprinkle with minced dill, spring onions and decorate it with parsley leaves.

Fish Goulash

Clean fish and cut it into medium-sized pieces. Squeeze lemon over it, add pepper and salt and leave it to marinade for 15-20 minutes. In the meantime, mince onions, garlic, and herbs add lemon slices to all of these and sauté in oil for 3-4 minutes. Add tomato paste, stir well and add water, then put fish in and leave it on the stove for 30 minutes.

Marinated Anchovies

Anchovies are broadly spread in Georgian waters. Clean it and remove heads. Wash them thoroughly and place in a bowl. Add minced garlic, lemon juice, salt, pepper, dried coriander, parsley, and dill. Mix the ingredients. Fill the bowl with vinegar and oil. Let it rest for 2 days.