Burbot liver recipes are very. Burbot liver in a water bath

At home? There are several ways. Liver can be boiled, baked and fried.

Liver in a water bath

Such a dish turns out to be tender, pleasant in taste. For cooking you will need:

Burbot liver (as much as you have);

Bay leaf;

1. Take burbot liver, rinse, then remove the film. Cut it into medium sized pieces.

4. Put the pieces in a jar, close the lid.

5. Take a large saucepan, pour water into it. Put it on the fire, lower the jar of liver there. Cook in a water bath for about an hour. The dish is served hot, the liver can be spread on sandwiches.

Liver pate

Preparing the pate is quite simple. You can store in the refrigerator for up to five days.

To cook burbot at home, you will need:

Five grams of nutmeg and the same amount of ground (black) pepper;

Three hundred grams of burbot liver;

Parsley, champignons (100 grams each).

Cooking delicious fish liver dishes at home

1. Initially, rinse the burbot liver, clean it of bile.

2. Cut into small pieces.

3. Put them in a medium-sized saucepan. Boil until tender in salted water.

4. Clean the mushrooms, rinse. Then cut.

5. Boil the mushrooms in a separate bowl.

6. Grind the boiled burbot liver and champignons in a blender.

8. Then add black ground pepper, ground nutmeg. Mix thoroughly afterwards.

fried

You can cook This dish can be used as a filling for pies, an additive to salads. Also fried burbot liver is an excellent main course.

For cooking you will need:

200 grams of white loaf;

Salt (to your taste);

One burbot liver;

Olive oil.

3. Then season it with pepper.

4. After that, put it on a pre-heated pan.

5. As soon as a crust appears, remove it from the heat.

6. Serve with a loaf, sprinkled with chopped green onions.

Pickled Liver

Burbot? It is best to use fewer spices. Also, do not expose it to a long heat treatment.

For cooking you will need:

Ten peas of black pepper;

Bay leaves (five pieces);

Two kilograms of burbot liver;

Two tablespoons of vinegar 9% food;

Two liters of running water.

The process of creating pickled liver

1. First, rinse the liver under cool water. Remove the remains of the gallbladder and other offal. Rinse again afterwards.

3. Place a saucepan over medium heat. Wait for the water to boil, then reduce the heat and simmer for fifteen minutes. After recline the liver in a colander, leave to drain.

4. Now you should prepare the marinade. To do this, draw water (2 l) into the pan, put it on fire. Dip the bay leaf, peppercorns there.

5. Heat a little water, then add vinegar, mix.

7. Use a slotted spoon to fish out the peppers, leaves, then discard. That's it, the marinade is ready.

8. Now rinse the jars. Do the same for the lids.

9. Put a full kettle of water on the fire, wait until it boils.

10. Then take a deep bowl, lower the lids there. Next, fill with hot water.

11. Now grab the jars. Remove the lid from the teapot, turn the jar over, placing it in the neck of the teapot. Let it stand for three minutes. Sterilize two jars and two lids.

12. After the liver has cooled, glass, cut it into pieces.

13. Pour the marinade into sterilized jars, about five cm from the bottom. Next, put the liver in a jar (under its shoulders).

A small conclusion

Now you know how to cook burbot liver. These dishes will appeal to those who love fish dishes. We wish you bon appetit and good luck in cooking.

Step 1: Step 1: boil the burbot liver.

Step 2: prepare jars and marinade.

Step 3: pickle burbot liver.

Step 4: storage and use.

It will seem strange to someone that the liver is not marinated with a lot of spices. This is because 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 many of them.

Often, mushrooms, such as oyster mushrooms or champignons, are closed with burbot liver in one jar.

An excellent burbot liver is also suitable for cooking fish soup.

Burbot liver nutritional and palatability not inferior to the delicacy cod liver. The use of offal will strengthen the immune system, normalize the functioning of the heart muscle and protect against nervous diseases. With proper preparation, they turn out juicy and tender with a great taste and delicate aroma.

Easy fried liver recipe

Creamy liver pieces turn golden when fried. Outside, the offal becomes elastic, but inside it remains soft and tender. You need: 0.5 kg of fresh liver, an incomplete glass of flour, 1 tsp each. finely chopped black pepper and salt, 100 ml cooking oil.

A step-by-step cooking recipe is as follows. Rinse the offal thoroughly under plenty of water, blot with a towel, sprinkle with salt and pepper. Fry the whole breaded liver in hot oil on both sides for 3 minutes until golden brown. Cut the finished liver into long strips and serve on a warm plate with chopped parsley and sour cream sauce.

hearty pate

Appetizing and nutritious burbot liver pate can be served on dried toast or tartlets, as the treat is considered a delicacy. Required: 300 g of liver, a couple of raw eggs, onion head, carrots, a pinch of fine salt, 2 tbsp. l. odorless oils.

Velvety and hearty pate should be cooked according to plan. Wash the offal under running water and boil for 3 minutes in salted water. Fry finely chopped onions and carrots in hot oil until golden brown. Hard boil eggs.

Kill the boiled liver in a blender bowl, mix with onions, carrots and eggs. Re-pierce the total mass at high speeds. The airy texture of the pate provides the dish with satiety and lightness. It should be served on a slice of white bread, smeared with butter.

For subtlety of taste, fried mushrooms can be added to the pate.

original salad

You can prepare an original and tasty salad as an appetizing snack for the festive table.

Necessary: ​​300 g of burbot liver, 100 g of washed long-grain rice, 3 hard-boiled eggs, a bunch of green parsley and feather salad onions, a pinch of freshly chopped pepper and fine salt.

You can prepare a spicy salad at home by following these steps. Thoroughly wash the offal, pour water and boil for half an hour over medium heat. Boil rice.

Mash the cooled liver with a fork in a salad bowl. Add fluffy rice. Grate the eggs on a coarse grater. Mix all the ingredients, salt and pepper the dish at will. Top with green onion feathers and curly parsley.

Important! The liver is a rather fatty product, so the salad does not require sour cream or mayonnaise dressing.

"Max" in a water bath

Appetizing and healthy liver delicacy, the recipe of which includes only spices. Components: 500 g offal, 1 tsp. finely ground salt, 1 bay leaf, 3-4 black peppercorns. The recipe for burbot liver is as follows.

Cut out the film from the liver, cut the flesh into medium pieces. Crush the peas with a mortar, mix with fine salt and sprinkle with burbot spices. Put offal and lavrushka in a jar.

Place the jar in a saucepan, fill it up to the shoulders with water and send it to boil in its own juice on the stove. Cook for an hour, open and cool the contents of the jar. Serve with any side dishes or spread on sandwiches. For an interesting shade of taste, sprinkle the fish pulp with lemon juice.

No need to put a bay leaf under the pieces of the liver, so that they do not acquire an unpleasant bitter taste.

Roast with vegetables

Diet nutritious dish saturates the body with iron, which improves health diabetes or arthritis. Required: 500 g of burbot liver, 1 tsp. finely chopped salt, a glass of wheat flour, 3 tbsp. l. vegetable oil, 1 carrot and onion, 1 bell pepper.

Step-by-step extinguishing of burbot. Cut the peeled liver into pieces, salt in a deep bowl and keep in the room for 15 minutes. Chop the onion into half rings, grate the carrots coarsely, and cut the pepper into thin strips. Put vegetables in hot oil and fry for 3 minutes.

Add the pieces of liver, rolled in wheat flour, and fry them for 5 minutes on each side. Add ½ cup of potable warm water and salt and spices as desired to the roast. Simmer the ingredients for 20 minutes over low heat. When serving in portions, decorate the plates with herbs and offer bread baked to a golden crust.

ear

Fragrant and rich burbot fish soup with liver is a popular first course among northern residents. The soup has an incomparable taste and rich aroma. Necessary components: 500 g of fish heads and ridges for broth, 300 g of liver, 3 potato tubers, onion head, carrot root, 3 tbsp. l. washed millet, 1 tsp. mix of seasonings for fish soup, 5-6 branches of green parsley.

The way to cook soup step by step is as follows. Rinse fish leftovers drinking water. Pour sliced ​​carrots and chopped parsley into the soup, cook strong broth over low heat for 40 minutes. Strain the broth, boil again and salt as desired.

Send diced potatoes and diced onions to the ear. Pour millet last, boil the soup and boil for 2 minutes. Grind the liver into cubes and boil in the soup for 10 minutes. At the end, lower the parsley, herbs to taste, powdered pepper and, if necessary, salt. Serve the ear hot with a sprinkling of black pepper and herbs.

To give the soup the aroma of a fire, you need to set fire to a torch and put it out in a saucepan

canned food

Delicious canned burbot liver is a profitable snack for unexpected guests. The workpiece can be cut and served in slices or spread on toasted toast. You need: 300 g offal, 2 bay leaves, 6 sweet pepper peas, 2 clove buds, oil for pouring canned food, optional salt.

Delicious preparation of burbot liver slices can be done in these steps. Put the pulp of the offal in jars, not reaching the neck 2 cm. Salt each layer of pieces, lay with pepper, parsley and cloves.

Cover the blanks with lids, sterilize for 10 minutes from the moment of boiling and pour vegetable oil 0.5 cm above the last layer of fish. Roll up the jars and sterilize again for 15 minutes in the oven. Turn the jars upside down and wrap them so that the canned food cools slowly.

As a result

A variety of dishes from the delicious burbot liver can become original, appetizers, rich first courses or rich main courses. It is important to use high-quality raw materials, and also not to overdo it with salt and spices.

The diversity of the fish world is truly great. But among them there are special species, which should certainly be given your close attention as a cook. One of these is burbot. The fish, which looks a bit like a catfish, actually belongs to the cod order, but unlike its counterparts, it lives in fresh water. Burbot fishing falls on the cold season, so if you are a fan of winter fishing, or maybe just a fan of fish dishes, then you will be interested to know how to cook burbot and how such a dish will be useful for your family.

Delicious and healthy

In the United States, burbot is called "poor man's lobster." The meat of this fish resembles a lobster in its taste - it is tender, satisfying and has practically no bones. It contains a huge amount of easily digestible protein and very little fat, but there are no carbohydrates in it. Therefore, burbot refers to dietary products. It can and even should be eaten by people suffering from disorders immune system, heart disease and neurological problems. A huge amount of vitamins, micro and macro elements, essential amino acids can provide full saturation to your body if you are sick or have to limit yourself to food due to a special diet. Such a fish is especially useful for expectant mothers, children and the elderly.

Another distinguishing feature of burbot is its liver. It is truly huge, its mass can be a tenth of the weight of a fish carcass. This is a real delicacy! Dishes from it are not only tasty, but also help to normalize cholesterol, improve mental activity, the condition of hair, skin and the whole organism as a whole. What can be prepared from burbot? Yes, almost anything! We will share with you several recipes for excellent dishes - they will ideally complement a festive feast and are perfect for a family meal.

Bake in the oven

How to cook burbot in the oven so that it is simple and tasty? Bake fish with lemon, onion and fresh herbs. This is perhaps one of the easiest ways to cook fish, but it always turns out very, very tasty.

Get rid of the scales, gut the fish and remove the gills. Dry well to remove excess moisture. Cut a lemon and a couple of large onions into rings, mix salt and black pepper in a separate bowl, chop the greens. Now you need to rub the fish well inside and out with a mixture of salt and spices, and then put a layer of lemon, herbs and onions in the abdomen. Lubricate the baking sheet with vegetable oil, lay the onion - it will serve as a pillow for burbot. Place the fish on top, drizzle a little oil and put a few lemon rings on top. Send to bake in a preheated oven (180 degrees) for about 30-40 minutes. To check readiness, pierce the burbot in the thickest part of the carcass. If the meat is white and does not release excess liquid, it is ready.

Burbot baked in milk

How to cook burbot tasty and original? Try this unusual recipe, you will surely like it very much. This is how our great-grandfathers cooked fish, and they definitely knew a lot about cooking tasty and healthy food. And we will tell you how to cook burbot according to their recipe.

For a fish weighing a kilogram, take a liter of milk, a little flour, vegetable and butter, 6 eggs, salt and pepper, ground crackers and 150 grams of hard cheese.

And now about how to cook burbot. Clean the fish thoroughly, blot excess liquid, and then pepper and salt well (inside too). Roll the burbot in flour and lightly fry in a pan in vegetable oil on both sides. Transfer the fish to a greased casserole dish.

Combine milk and eggs, salt and beat well until smooth. Pour this filling into a saucepan with burbot, sprinkle a little ground breadcrumbs on top and send it to an oven heated to 180 degrees for 30 minutes. Grate the cheese on a coarse grater, sprinkle it with an almost ready-made fish and send it to the oven for a few more minutes to melt the cheese. This is a great way to cook burbot deliciously, quickly and unusually. You and your guests will love it!

Burbot with vegetables in sour cream sauce

How to cook burbot tasty in the oven? There is another great option: take some vegetables, herbs and bake the fish with sour cream. The slightly sweet and delicate taste of the fish can be easily paired with most foods. You can change or add to them to your liking.

For a pound of peeled fish, we will take a large zucchini, 100 g of hard cheese, 150 g of sour cream, herbs, salt and favorite spices, a little oil for frying, flour and ground crackers.

How to cook burbot according to this recipe? Cut the zucchini into rings, salt and fry. We cut the burbot into portions, pepper, salt, bread in flour and also fry in a pan on both sides. We transfer the fish to a suitable saucepan, place zucchini and chopped greens on top. Lubricate with sour cream on top, sprinkle with breadcrumbs and grated cheese, sprinkle with a little butter. Bake until golden brown (about 20-30 minutes).

Bake burbot with tomatoes and herbs

Such a fish will be an excellent side dish and an excellent independent dish, it can be served hot, but it is no less tasty cold. And now about how to cook delicious burbot in the oven with onions, fresh herbs and tomatoes.

For a kilogram of peeled fish, take: one lemon, 700 g of canned tomatoes (you can also use fresh ones), 3-4 onions, 3-4 cloves of garlic, fresh herbs, a couple of tablespoons of ground crackers, vegetable oil, salt, ground paprika and black pepper.

Salt and pepper the pieces of fish well, pour over the juice of the squeezed lemon and leave to marinate. In the meantime, chop the garlic and onion and fry a little in oil, then add chopped herbs, breadcrumbs and hold on fire for several minutes. Place peeled tomatoes in a baking dish (cut large ones into several pieces), and place burbot pieces on top. Cover the fish with a mixture of fried garlic and onions. Bake for about 30-40 minutes in a preheated oven.

Maxa (burbot liver)

How to cook burbot liver? One of the most popular recipes is boiled liver or pate from it. This dish can be served on its own or used for sandwiches. It is very easy to prepare, but the choice of the main ingredient should be taken seriously. The liver should be pink in color and look healthy, without any inclusions or other flaws. should be very carefully separated gallbladder if bile spills, the dish will turn out bitter.

Boil water in a saucepan, add salt, allspice, dill with parsley and bay leaf to taste. Then dip the cleaned liver into it, boil for 15 minutes, remove and cool.

Burbot liver stewed with vegetables

How to cook burbot liver yet? The liver will turn out delicious if you just fry it breaded with fresh vegetables. Here you can experiment. You can cook burbot liver in almost the same way as any other. You can add different spices and even stew with potatoes. Great dinner and great appetizer!

Cut the onion into half rings and grate the carrots, fry a little in sunflower oil. Then add the liver pieces, previously salted and rolled in flour. Continue to simmer for a few more minutes, and at the very end add a handful of chopped greens. A couple more minutes under the lid - and the dish is ready.

It is a pity that it is very difficult to buy such a fresh product, and they don’t even bring it frozen - burbot fish does not tolerate such storage very well. How to cook healthy and tasty dish, you already know, and if you managed to get hold of a fresh burbot carcass, be sure to pamper your loved ones. You will certainly enjoy the tender meat of the fish and the amazingly delicious delicacy - burbot liver. Enjoy your meal!

Burbot is, as you know, freshwater fish from the cod family. Her fishmongers, like gourmets themselves, are especially appreciated for their large liver, because it contains a special complex of substances that are very useful for the human body. In addition, you can get a surprisingly soft and tasty pate from it.
How to cook burbot liver? Many gourmets eat this product raw, explaining that this is how it enters the body. maximum amount useful products. All other citizens who are not inclined to a raw food diet can be offered less extreme option. It will be much easier for the happy owners of the multicooker in this regard, because with minimal intervention at the table you will receive not only a perfectly cooked dish, but also a dish that has not lost its most important qualities.

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How to choose the right burbot?