Störkebab (Nərə Balığı Kababı)
Nərşərablı nərə balığı kababı Aussprache: nar-shar-ab-LUH nuh-REH bah-luh-uh kah-bah-BUH
Entlang der kaspischen Küste ist Stör – nərə – der am meisten geschätzte Fisch der Region, und dieser Kebab ist die einfachste Art, ihm Ehre zu erweisen. Dicke Würfel aus festem, süßem Fleisch werden kurz mit Zwiebel und Zitrone mariniert, auf Spieße gesteckt und schnell über Holzkohle gegrillt, bis die Ränder verkohlen, während die Mitte saftig bleibt. Er wird mit Narsharab serviert, einem dunklen, herben Granatapfelsirup, der aus purem Saft reduziert wurde, dazu Sumach-Zwiebeln und frische Kräuter. Reichhaltiger Fisch, scharfe Frucht, Rauch und Zwiebel: Dieser Kontrast ist der ganze Sinn.
Störkebab (Nərə Balığı Kababı)
Nərşərablı nərə balığı kababı
Aussprache nar-shar-ab-LUH nuh-REH bah-luh-uh kah-bah-BUH
- Für
- 4
- Vorbereitung
- 25 Min.
- Zubereitung
- 20 Min.
- Gesamt
- 45 Min.
- Schwierigkeitsgrad
- Einfach
Auch nussfrei und eifrei.
Allergene: enthält fisch, gluten. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
For the kebab
For the pomegranate sauce (narsharab)
To serve
Zubereitung
Pat the sturgeon cubes thoroughly dry with paper towels. In a wide bowl, stir together the grated onion, lemon juice, olive oil, salt and black pepper, then add the fish and turn gently so every piece is coated.
Cover and refrigerate for 30 minutes to 1 hour — no longer, or the lemon will start to firm and cure the flesh.
While the fish marinates, make the narsharab: bring the pomegranate juice to a gentle simmer in a small saucepan and cook over medium-low heat for 12–15 minutes, until reduced to about ⅓ cup (80 ml), dark and thick enough to coat the back of a spoon. Stir in the sugar only if needed and a pinch of salt, then cool to room temperature. If using ready-made narsharab, simply spoon it into a small bowl.
Toss the sliced red onion with the sumac and a pinch of salt, rubbing it with your fingertips, and set aside for 15 minutes until softened and slightly pink.
Heat a charcoal grill or a ridged grill pan to high. Soak 4 wooden skewers in water for 10 minutes if using wood, then thread the fish cubes on, leaving a small gap between each piece.
Wipe most of the grated onion off the fish — it burns — and brush the cubes lightly with oil. Grill for 4–5 minutes per side, until the edges are opaque and lightly charred and the centre just flakes but is still glossy and juicy.
Rest the skewers for 2 minutes, then slide the fish onto the warm lavash. Spoon the narsharab over the top or serve it alongside, and finish with the sumac onions, chopped herbs and pomegranate seeds.
Regionale Varianten
On the Caspian coast the same marinade and method are used for other local fish such as kutum or carp, and the kebab is sometimes grilled whole on a flat skewer rather than cubed. In home kitchens the narsharab is frequently served as a dipping sauce rather than spooned over the fish, so the crust stays crisp.
Tipps des Kochs
- Grill hot and fast: sturgeon is dense but lean, and a long stay on the fire dries it out. Pull it off while the very centre is still slightly translucent.
- If sturgeon is unavailable or out of season, use the same marinade and timing with salmon, halibut or sea bass fillets cut into thick chunks.
- The narsharab keeps in a sealed jar in the refrigerator for weeks and is equally good with grilled lamb, chicken or vegetables.
Dazu servieren
Warm lavash, sumac onions, fresh herbs and pomegranate seeds, with ayran or hot black tea.
Vorbereiten und Aufbewahren
Marinate the fish for no more than 1 hour before grilling; the narsharab can be made up to a month ahead and refrigerated. Leftover grilled fish keeps 1 day in the fridge and is best flaked into a salad rather than reheated.
