Bream with spinach

Georgia has lots of rivers, lakes, reservoirs, and at the same time a great sea coast line but still we don't have a coulture of cooking fish. After reading these phrases there must appear a person, whose family has a lot of recepies of making fish dishes, survived from the ancestors. I want to tell this person: - You are one in a million and, we mortals, do not respect fish enough. So, I decided to show my respect: today we'll cook the Black Sea Bream (the same Black Sea crucian carp), with tasty white flesh and a pleasant aroma.

Kupati

Chef-d'oeuvre of the Western Georgian Cuisine - Kupati is the most popular sausage in Georgia. Classic Kupati is made out of meat sub-products but seriously, why can’t we stuff it with high quality meat and cheese instead of entrails? Hereby, I'm offering you a modern version of Kupati with cheese. Beef for Kupati should be fatty, while pork must be lean. Also, pay attention to the pork fat. It must be of a distinct white color. If it comes with even faint yellowish hues, it means the pig is aged and it may give the sausage an unpleasant smell. Intestines will lose their unpleasant odor if you clean them under running water for about 4 or 5 minutes. Then turn it inside out and thoroughly rub with corn flour. When done, shake off the flour down with a blunt side of the knife and throw again for few more minutes under the running water. This procedure will make sure that the intestines have no gusty smell.