Georgian Trout with Walnut Sauce (Bazhe)

Georgian Fast With Fish Published January 13, 2026

Bazhe is the crown jewel of Georgian sauces — a thick, pale emulsion of ground walnuts, garlic, vinegar, and Georgian spices that clings to everything it touches. Poured over cold poached trout, it creates one of the most elegant fish-day dishes in any Orthodox tradition. The Georgians serve this at celebrations and feasts, and it belongs on your Palm Sunday table.

The sauce is made entirely from pantry ingredients and requires no cooking. The trout is poached gently and served at room temperature. The whole dish can be prepared hours in advance.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 40 minutes (plus cooling)

INGREDIENTS

For the trout:
- 4 trout fillets (about 180g each) or 2 whole trout, cleaned
- 1 liter water
- 1 bay leaf
- 5 black peppercorns
- 1 small onion, halved
- 1 teaspoon salt
- Juice of half a lemon

For the bazhe sauce:
- 200g walnuts
- 3 cloves garlic
- 1 teaspoon ground coriander
- 1/2 teaspoon ground fenugreek (utskho suneli if available)
- 1/2 teaspoon ground marigold petals (imeruli, optional but traditional)
- 1/4 teaspoon cayenne pepper
- 3 tablespoons white wine vinegar
- 120-180ml warm water
- Salt to taste
- Fresh cilantro and pomegranate seeds, for garnish

METHOD

1. Bring the water, bay leaf, peppercorns, onion, salt, and lemon juice to a gentle simmer in a wide pan.

2. Slide the trout fillets into the liquid. Poach at a bare simmer — no bubbles breaking the surface — for 8-10 minutes until the fish is just cooked through and flakes easily. Remove gently and let cool to room temperature.

3. For the bazhe: pulse the walnuts in a food processor until finely ground but not yet a paste. Add the garlic, coriander, fenugreek, marigold, cayenne, and vinegar. Process while drizzling in warm water until you achieve a thick, pourable sauce — the consistency of heavy cream. Season with salt.

4. Arrange the cooled trout on a serving platter. Spoon the bazhe generously over the fish, covering it almost entirely. Garnish with cilantro leaves and pomegranate seeds.

NOTES

- Bazhe should not be grainy. Process the walnuts thoroughly and add water gradually. If it seems too thick, add water one tablespoon at a time.
- Ground marigold petals (imeruli) are available at Georgian specialty stores or online. They add a subtle earthy, slightly bitter note that is distinctive but not essential.
- The dish is served at room temperature or cold — never hot. It improves as it sits for 30 minutes, allowing the sauce to meld with the fish.
- Bazhe is also excellent over cold chicken (on non-fasting days), boiled vegetables, or fried eggplant.