We live in southwest France, and there are a few caviar producers here. We had bought some for the holidays, and the saleswoman suggested we come back to get some sturgeon fillets as soon as they were available. So my husband returned home with 3 kilos of sturgeon fillet, and I immediately set about finding some wonderful traditional recipes to showcase this fish. Here, then, is a gourmet stopover on the shores of the Caspian Sea with Uzun Burun Kebab (sturgeon skewers), an Iranian specialty that highlights the firm flesh of the sturgeon. This fish, nicknamed "long nose" by local fishermen, has a very dense and flavorful texture reminiscent of meat, ideal for barbecuing or grilling. Unlike many marinated grilled dishes, this recipe is naturally gluten-free and focuses entirely on the purity of the ingredients: the aroma of saffron, the acidity of lemon, and the sweetness of onions. This is a light and luxurious dish that will surprise your guests with its originality and finesse. A healthy and authentic invitation to travel, perfect for sharing at your next summer gatherings.
Saffron marinade: In a large non-metallic dish, combine the onion juice (if you're grilling the kebabs, squeeze the grated onions through a cloth to extract all the liquid; this prevents the pieces from burning), lemon juice, saffron infusion, and olive oil. Season with salt and pepper. I blended the onions and kept them in the marinade because I cooked the kebabs in my oven.
Resting the fish: Submerge the sturgeon cubes in this marinade. Mix well so that each piece is coated with this golden mixture. Cover and let it rest in the refrigerator for at least 2 hours (ideally 4 hours for very tender flesh).Cooking instructions: Preheat your barbecue or griddle. Grill the kebabs for about 4 to 5 minutes per side. The meat should become opaque and lightly browned while remaining juicy inside. I cooked them in the oven for 12 minutes at 220 degrees Celsius (425 degrees Fahrenheit), turning them halfway through.