Kutum Lavangi (Stuffed Caspian Kutum)

Ingredients

• Kutum fish 2 pcs
• Walnuts 250 g
• Red onions 5-6 pcs
• Butter 50 g
• Sour plum paste (alcha palchyg)
• Salt 1 tsp
• Black pepper 1/2 tsp
• Cheesecloth

Method

1. 1.Gut and clean the fish while keeping the scales intact; if there is roe (caviar), clean off the membrane and set it aside.
2. 2.Wash and thoroughly dry the fish. Mix 1 tbsp plum paste, 1 tbsp salt, and 1 tsp black pepper, rub all over the fish inside and out, and leave to marinate for 2–3 hours.
3. 3.For the stuffing (lavangi), grind the walnuts through a meat grinder. Finely mince the onions separately and squeeze out all excess liquid using cheesecloth.
4. 4.Combine the squeezed onions with the ground walnuts, add salt, black pepper, softened butter, and 2–3 tsp sour plum paste. Add the roe if desired.
5. 5.Stuff the cavity of the fish with the walnut mixture.
6. 6.Bake in a preheated oven at 180°C (350°F) for about 1 hour, until nicely browned on top.

Notes

• If using fish roe in the filling, reduce the amount of added salt, as roe is naturally salty.
• It is best to use a thick sour plum paste (palchyg turshu).