Qindzmari
HB-1869 · Hand-built original · Georgian
Meet Qindzmari, a beautifully fragrant Georgian speciality that turns fresh fish into delicate, golden little rolls. Filled with tangy cheese, a generous handful of herbs and a gentle lift of spice, it captures everything that makes the cooking of the Caucasus so memorable. Serve it as a starter for guests or as a relaxed main course, either way, it is a dish worth making your own.
GeorgianMain Dishes1–2 servings699 kcalHigh Fiber
Main ingredient: trout
Servings:1quantities adjust to match
Ingredients
- 7 oz fresh trout or perch fillets, skinned
- 3½ oz sulguni cheese (or another firm, mildly salty cheese), grated or cut in thin sticks
- 2 tbsp fresh herbs (dill and parsley), finely chopped
- 1 small onion, very finely chopped
- 1 egg, beaten
- 2¾ oz fine breadcrumbs
- 2 tbsp plain flour
- Salt and black pepper, to taste
- Oil, for shallow frying (about 3 tbsp)
Method
- Pat the fish fillets dry and season lightly with salt and pepper. If the fillets are thick, butterfly them so they can be folded over a filling.
- Mix half the chopped herbs with the finely chopped onion.
- Lay the cheese and the herb-onion mixture along one half of each fillet and fold the fish over to enclose the filling, pressing the edges together (secure with cocktail sticks if needed).
- Coat each filled fillet first in flour, then in the beaten egg, then in the breadcrumbs, pressing the crumbs on firmly.
- Heat the oil in a frying pan over medium heat and fry the fish parcels for 3-4 minutes per side until the crust is deep golden and the cheese inside has melted.
- Drain briefly on paper towels, scatter with the remaining fresh herbs and serve hot with lemon wedges if you like.
Nutrition (per serving, where published)
699 kcalCalories
29.4 gProtein
87.7 gCarbs
25.3 gFat
8.8 gSaturates
6 gFibre
12.1 gSugars
1458 mgSodium
218 mgCholesterol
467 mgPotassium
497 mgCalcium
5.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data