Lunches
Lavangi Walnut-Stuffed Fish
Ingredients
- - 1 whole white fish (about 1 kg / 2.2 lb), cleaned and scaled
- - 150 g (1.5 cups) walnuts, finely chopped
- - 2 onions, finely diced
- - 2 tbsp vegetable oil
- - 3 tbsp sour plum paste (alcha) or 2 tbsp pomegranate molasses
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1/4 tsp ground coriander seed
- - 2 tbsp fresh coriander, chopped
- - 1 tbsp lemon juice
- - 2 tbsp butter, for basting
Method
- Preheat oven to 190C (375F) if roasting.
- Saute onions in oil until soft and golden, about 8 minutes.
- Off the heat, stir in walnuts, sour plum paste, salt, pepper, ground coriander, fresh coriander and lemon juice.
- Season the fish cavity, then pack it generously with the walnut mixture. Secure the opening with string or toothpicks.
- Place in a buttered baking dish, dot with butter, and roast 30-35 minutes, basting once, until the fish flakes easily.
- Rest 5 minutes, then slice and serve with the stuffing alongside rice or fresh bread.
Introduction: Lavangi hails from Lankaran, Azerbaijan’s gastronomic south, where whole fish (traditionally kutum, an endemic Caspian fish) is stuffed with a fragrant walnut, onion and sour plum mixture and roasted or pan-cooked whole.
Cultural Background: Lavangi hails from Lankaran, Azerbaijan’s gastronomic south, where whole fish (traditionally kutum, an endemic Caspian fish) is stuffed with a fragrant walnut, onion and sour plum mixture and roasted or pan-cooked whole. It is a prized dish for family lunches and festive tables alike.
Tips: Toast the walnuts lightly before chopping for a deeper, rounder flavour. If sour plum paste is unavailable, a mix of pomegranate molasses and a squeeze of extra lemon is a good substitute.
Variations: Chicken lavangi (toyuq lnvnngi) uses the same walnut stuffing inside a whole roasted chicken. Some cooks add dried barberries to the stuffing for extra tartness.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered dish in a low oven (150C/300F) to avoid drying out the fish.
Nutrition: Approx. 410 kcal, 34 g protein, 27 g fat, 8 g carbohydrate per serving (serves 4).
FAQs:
Q: What fish works best? A: Any firm white fish such as sea bream, trout or bass is a good substitute for kutum. Q: Can this be made without nuts? A: Walnuts are essential to the character of lavangi and cannot be substituted without changing the dish.
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