Burbot liver recipes in a water bath. Easy recipes for cooking burbot liver at home

Burbot fish is considered the “cleanest” freshwater fish; it cannot live in muddy and dirty water. If you know how to cook burbot, the dish will turn out very tasty and healthy.

One of the best ways to prepare this fish at home is to bake it in the oven. For this you will not need a lot of effort, time and skills. And the finished dish will delight you, your family and friends with its extraordinary aroma and truly amazing taste.

It is best to cook in foil or a special baking sleeve, since burbot meat is quite fatty and will release juice when baked. You can also add vegetables that will be stewed with the fish in its own juice.

To cook burbot in the oven with vegetables, take the following ingredients:

1. Burbot (1.5-2 kg)
2. Lemon - 2 pcs.
3. Tomato - 3 pcs.
4. Onions - 2 pcs.
5. Carrots - 1 pc.
6. Sweet pepper - 1 pc.
7. Eggplant - 1 pc.
8. Zucchini - 1 pc.
9. Garlic - 3 cloves
10. Greenery
11. Spices to taste

Cooking method:

• For better impregnation of the beginning, you should make cuts on the carcass, rub with spices and sprinkle with lemon juice (1 pc.).
• Next, mix the greens (finely chopped), onion (1 piece in half rings) and tomato (2 pieces). Add lemon juice (1/2 piece), salt, pepper and mix well.
• In a separate bowl, mix diced eggplant and zucchini, add salt. To get rid of excess bitterness, rinse them with water 10-15 minutes after cutting. Next, add sweet pepper (cut into strips), finely chopped garlic, onion and the remaining tomato.
• Now we begin to lay everything out on foil or in a special baking sleeve. First, lay out the mixture of vegetables, then pour in, which we first stuff with a mixture made from onions and tomatoes. Cover the cuts on the fish with slices of the remaining lemon. Next, you should wrap everything up and put it in the oven for 25-30 minutes at 180 degrees. After this time, the foil should be cut and left in the oven for another 15 minutes. The burbot is ready in the oven.

Fried burbot recipes

It is also possible to cook this representative of freshwater in a regular frying pan.

To do this we need to take:

1. Burbot (1 piece)
2. Fresh champignons (300 gr.)
3. Onion (1 pc.)
4. Blue onion (1 pc.)
5. Dill (1/2 bunch)
6. Vegetable oil (5-6 tbsp)
7. Soy sauce to taste.

Cooking method:

• If the champignons are large, then they should be cut into quarters; if they are medium-sized, then in half.
• Finely chop the onion and divide the blue and onion into different cups.
• The fish should be washed, cleaned, head removed and fins cut off. Cut into small pieces, add salt, vegetable oil and mix everything well. Add finely chopped dill. Place pieces of fish in a well-heated frying pan and fry until beautifully golden brown.
• Pour vegetable oil into another frying pan and fry the mushrooms. A few minutes before the mushrooms are ready, salt them and then place them in a separate bowl.
• In the same frying pan, fry the onions. And also put it in a separate cup. Do the same with blue onions.

After all the components of our dish are ready, we can begin serving it. To do this, take a large plate, lay out the burbot in portions, pieces, fried onions on top, and fried blue onions next to them. On the other hand, add the mushrooms. Pour soy sauce over everything and sprinkle finely chopped dill on top. Cooking burbot in a frying pan will take a minimum of time.

How to cook burbot liver

Also, burbot liver is no less tasty. Its taste is reminiscent of cod liver, but its distinguishing feature is its delicate taste.

In order to prepare a liver dish we will need:

1. Fish liver (1 kg)
2. Bay leaf, cloves, pepper, salt and other spices to taste
3. Vegetable oil
4. Greenery

Cooking method:

Take a glass container, for example you can take an ordinary jar, and put all the spices and salt on the bottom.
Next, you should put the liver and pour in vegetable oil, the oil level should be about 1 cm above the liver. Place in a water bath for 25-30 minutes, then cool. Place the prepared liver on a plate and sprinkle with finely chopped herbs. Pairs well with boiled or baked potatoes.

Burbot is a freshwater fish from the cod family. Its liver is large and is considered a delicacy. It is popular due to its high content of substances beneficial to the human body. Some even consume burbot liver raw to preserve all its beneficial properties. Less extreme people make pate, fish soup, boil and fry it. The liver is often used as a filling for pies or pies - they turn out incredibly tasty.

If you are wondering how to deliciously cook burbot liver, our article will help you: we offer several of the most common recipes using this product.

How to choose the right burbot liver?

When purchasing fresh burbot liver, be sure to monitor the quality. It should be a light creamy or creamy shade. In no case should there be whitish plaques or other defects on its surface - this is a sign of illness.
If you remove the liver from the fish yourself, try not to touch the gallbladder, otherwise all the pieces of fish will have an unpleasant bitter taste. Afterwards, rinse it thoroughly under running water.

Frying burbot liver: the easiest recipe

Frying is the fastest way to cook ours.

For this you need the following products:

• liver – 500 g;
• flour – 1 glass;
• sunflower oil – 2 tbsp. spoons;
• spices and salt.

Cooking method:

1. We wash the liver, salt and pepper it.
2. Heat a frying pan with vegetable oil to a boil and only then place the pieces rolled in flour on it.
3. Fry on each side for 2 minutes. The result is a delicious golden crust.
4. Place on a plate and cut into pieces.
5. To improve the taste, you can sprinkle the fish with lemon juice or a drop of vinegar. The ideal decoration would be fresh herbs.

This dish goes well with pasta, various cereals, especially rice, boiled potatoes and vegetable salads.

Burbot liver pate

Liver pate is excellent as a spread for sandwiches.

For this recipe you will need:

• liver – 300 g;
• 1 onion;
• carrots – 1 pc.;
• vegetable oil – 2 tbsp. spoons;
• salt;
• ground black pepper;
• eggs – 2 pcs.;
• green peas – 200 g.

Cooking instructions:

1. We wash the liver and cut it into large pieces.
2. Cook it for five minutes in low boiling water with salt and spices. Just don’t overdo it with the latter, otherwise you’ll completely ruin the taste of the fish.
3. Then it is best to grind the liver in a blender, but if this is not possible, then simply in a meat grinder with a fine grid.
4. Peel the onion, cut into small pieces and simmer over low heat until lightly browned. Add grated carrots.
5. Boil the eggs and grind them together with the green peas in a blender.
6. Now combine all the components and mix thoroughly. You need a little salt and pepper. You can make sandwiches!

Delicious pickled burbot liver

This dish is very unusual and few people have tried it, but in vain! Moreover, this appetizer or the base for the pate does not take long to prepare.

Required Products:

• liver – 300 g;
• bay leaf – 3 pcs.;
• water – 200 g;
• vinegar – 1 teaspoon;
• allspice.

Cooking method:

1. We wash the liver under water and clean it of bile.
2. Cut into small pieces.
3. Pour water into a saucepan and bring to a boil, add a little salt.
4. Drop in the burbot pieces and cook for about 15 minutes.
5. Then we drain the water into a separate bowl, and transfer the liver to a pre-prepared jar for preservation.
6. Add vinegar to the remaining broth from cooking and pour it over the fish.
7. Add allspice and bay leaf.
8. The liver should be marinated in the refrigerator for two days.

This product cannot be stored for a long time; it must be eaten immediately. Bon appetit!

Step 1: Step 1: cook the burbot liver.

Step 2: prepare jars and marinade.

Step 3: marinate the burbot liver.

Step 4: storage and consumption.

Some may find it strange that the liver is not marinated with a lot of spices. This is due to the fact that burbot liver loses its own flavor and can harden. The less spices, the tastier it is. Therefore, when you decide to add other spices, do not add too much of them.

Often mushrooms, such as oyster mushrooms or champignons, are sealed with burbot liver in the same jar.

Burbot liver is also excellent for making fish soup.

The last step may not be followed. With a large amount of oil, it is not always possible to achieve a golden crust.

You can fry the burbot liver together with potatoes, but there will be no crispy effect. Unless of course you fry it.

Burbot liver pate

• We remove the liver, separate the gallbladder, and rinse with running water.
• Cut the maksa into pieces. I don’t waste time on small things and the pieces always turn out large.
• Pour water into a saucepan and place it on the stove. Add salt to taste and bay leaf. Add the chopped liver and cook for about 15 minutes.
• Place in a colander and let the water drain.
• Pass it through a meat grinder.
• Finely chop the onion.
• Heat the frying pan and cook the onion in vegetable oil until it becomes transparent.
• Place the onion and liver in a bowl, stir, add salt and black pepper if required. Some housewives put everything in a blender.
• Burbot liver pate is ready to eat.

Marinated burbot liver

• The first step is to cook the washed and cleaned liver for about 15 minutes. Then put it in a colander.
• Preparing the marinade: depending on the amount of liver used, pour water into an enamel pan, add bay leaf, peppercorns and heat to 70 degrees.
• Add a couple of tablespoons of a six or nine percent vinegar solution. Let the marinade boil and remove from the stove. The bay leaf and pepper can be removed or left. Place pieces of liver into sterilized steamed jars, fill with marinade and close with a lid.

Conveniently store in the refrigerator.

Bon appetit. Regards, Oleg

• Fish liver 1 kg;
• Bay leaf, black pepper, cloves and other spices;
• 2 medium-sized carrots;
• Vegetable oil;
• Greenery.

The step-by-step instructions will be as follows:

1. Place the liver in a 2-liter glass jar, the bottom of which is first sprinkled with cloves, bay leaves, sweet peas, and salt.
2. Fill everything with oil until it is 1 cm above the liver.
3. Place in a water bath for 30 minutes.
4. Cool in a bowl.
5. Serve to the table, first placing it on a large platter.

Top should be decorated with chopped herbs. The taste characteristics of such liver are very similar to cod liver itself. It will perfectly complement a side dish of boiled or baked potatoes.

Recipe 2. Burbot liver salad.

To prepare you will need:

• Burbot liver 0.5 kg;
• Tomatoes 350 g;
• Bell pepper 1 pc.;
• 1 eggplant and onion;
• Sunflower oil;
• Parsley, dill, cilantro, basil, garlic.

Coarsely chop the liver and soak it in milk for 20 minutes. Cut the onion and eggplant into half rings, the pepper into slices, and the tomatoes into quarters. Fry the liver separately in vegetable oil, then the vegetables without tomatoes.

Place everything in a deep bowl, add salt and pepper, mix and simmer for about 5 minutes. Then add chopped herbs and tomatoes. Let it brew under the lid.

Features of burbot liver dishes

Burbot liver, the recipes for which are simple, can serve as a separate dish on the festive table. The liver of this fish is considered a delicacy, as well as caviar and milk.

Given its usefulness for the body and the piquancy of its taste. A dish made from burbot liver, recipes for which are especially popular in France and many European countries, have managed to win the love of gourmets.

If this product is prepared according to the recipe, the dish will receive an incredibly refined and refined taste. Now you have learned more about burbot liver and how to prepare this offal as deliciously as possible. With such knowledge, you can create any culinary delights.