Brochette d'esturgeon (Nərə Balığı Kababı)
Nərşərablı nərə balığı kababı Dites-le : nar-shar-ab-LUH nuh-REH bah-luh-uh kah-bah-BUH
Le long de la côte caspienne, l'esturgeon — nərə — est le poisson le plus précieux de la région, et cette brochette est la façon la plus simple de l'honorer. D'épais cubes de chair ferme et sucrée sont brièvement marinés avec de l'oignon et du citron, enfilés sur des brochettes et grillés rapidement sur du charbon de bois jusqu'à ce que les bords soient carbonisés tandis que le milieu reste juteux. Il arrive à table avec du narsharab, un sirop de grenade sombre et acidulé réduit à partir de jus pur, ainsi que des oignons au sumac et des herbes fraîches. Poisson riche, fruit acidulé, fumée et oignon : ce contraste est tout l'intérêt.
Brochette d'esturgeon (Nərə Balığı Kababı)
Nərşərablı nərə balığı kababı
Prononcé nar-shar-ab-LUH nuh-REH bah-luh-uh kah-bah-BUH
- Pour
- 4
- Préparation
- 25 min
- Cuisson
- 20 min
- Total
- 45 min
- Niveau
- Facile
Aussi sans noix et sans œufs.
Allergènes : contient poisson, gluten. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
For the kebab
For the pomegranate sauce (narsharab)
To serve
Méthode
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.
Variantes régionales
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.
Notes du cuisinier
- 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.
Servir avec
Warm lavash, sumac onions, fresh herbs and pomegranate seeds, with ayran or hot black tea.
Préparation à l'avance et conservation
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.
