Burbot - step-by-step cooking recipes

• August 6, 2019
• Cooking
• Tamila Gresko

Judging by the reviews, many housewives use burbot in cooking. Due to the fact that this freshwater fish is not found in muddy water, it is considered one of the “cleanest”. How to cook burbot fish interests many novice cooks. And it is not surprising, since the meat of this fish has excellent taste. Moreover, it contains substances beneficial to the human body. There are no special tricks in preparing burbot. The main thing is to adhere to the sequence of actions. You will learn how to deliciously cook burbot from this article.

The easiest way

This fish can be fried, stewed, or made into fish soup. In general, there are many different recipes. Cooking burbot in a frying pan. The main thing is to get fresh fish. If you take frozen, and therefore rather hard, burbot, then after frying its meat will not be juicy and tender. Overall, this recipe is considered the simplest. Before cooking burbot in a frying pan, stock up on flour, salt, pepper and fish seasonings.

To prevent pieces of fish from falling apart during cooking, you need to remove all excess liquid from the burbot. For this purpose, put it in a colander for a while. Flour, pepper and seasonings should be mixed in a separate container. Salt is also added here for taste. When the liquid has drained from the burbot, the pieces can be breaded with the prepared mixture and then fried in a frying pan.

Your dish will be more aromatic and tasty if you fry the fish with onion rings. Many beginners are interested in how to cook burbot in the oven. More on this below.

Cook at home

Before considering the features of preparing fish balyk at home, it should be mentioned that this dish can be of two types:

• hanging balyk - without heat treatment,
• cold smoked, which is made over several days.

To prepare this delicacy, you need to choose the right fish.

To prepare fish balyk at home, the main product must be fresh and not frozen. It should also be noted that it is best to catch fish from a clean reservoir, ideally in the autumn. The most delicious balyk is made from salmon and pink salmon. What is the difference between these fish and others? First of all, such balyk turns out to be more aromatic and pleasant to the taste, since these fish do not smell like mud. For cooking, you can use other types of fish, the fat content of which ranges from 5 to 30%. These are:

1. Sturgeon, whose weight is 2-5 kg.
2. Carp weighing more than 6 kg.
3. Asp, whose weight is 2-3 kg.
4. Catfish, the weight of which should be from 4 kg.
5. Silver carp weighing 8 kg.
6. Trout that weighs from 4 to 5 kg.
7. Pike perch weighing from 2.5 kg.
8. Nelma about 3 kg.
9. Pike weighing about 6 kg.

The quality of the dish will depend on the fat content of the fish. Balyk turns out to be very juicy and aromatic from pink salmon, sturgeon, carp, salmon, and silver carp. These types of fish have a thick layer of fat, which makes the taste simply excellent. Pike, pike perch and perch are classified as less fatty fish varieties, so it is recommended to prepare them using the dried method.

Ingredients

Judging by numerous consumer reviews, fish baked in this way turns out very tasty. The preparation method is quite simple and does not require any special ingredients. The entire frying process lasts no more than one hour. Before preparing burbot, stock up on the following products:

• Bow. One head is enough.
• A bunch of parsley. It will be used as a decoration for the dish.
• Two tablespoons of vegetable oil.
• Salt, pepper and spices for fish.

You can prepare four servings from one burbot. You can see what kind of dish you get in the photo below.

With egg in Polish

In many European countries, one of the favorite dishes is fish in Polish. Only white species are used for the recipe, so sweet and fatty burbot is ideal for preparing “Polish” fish.

Ingredients:

• fish weighing 1 kg;
• one carrot and one onion;
• three boiled eggs;
• 60 g ghee;
• bay leaf, allspice, salt;
• 80 ml fish broth.

Cooking method:

1. Cut the burbot into portions and boil along with carrots, onions and seasonings.
2. Place melted butter in a saucepan and pour in the strained broth. Add the chopped eggs and spices, put on the fire and cook the sauce until it thickens.
3. Place the fish pieces on a dish and pour over the prepared sauce.

How to cook burbot? Work progress

First of all, you need to gut the fish and rinse thoroughly. Due to the fact that this specimen has rather small scales, it would be more advisable to remove the entire skin. Next, dry the fish with a paper towel. Then the burbot is greased with vegetable oil inside and out and thoroughly rubbed with various fish spices, pepper and salt. The onion needs to be cut into rings. The dish will be prepared on a baking sheet. It is pre-lined with food foil or parchment. Some housewives simply grease the baking sheet with oil. First, carefully place the onion in the place where you are going to place the fish. You can put onions and herbs in the belly. For those who do not know how to cook burbot, experienced chefs advise first preheating the oven to 180 degrees. The fish should stay in it for half an hour. If the burbot gets crusty, take a fork and pierce it. The finished fish should have juicy white meat. The best gastronomic accompaniment for this dish is rice and baked vegetables. Before serving, chop fresh herbs and decorate the baked burbot with it.

Baked burbot in foil (bag)

When choosing how to cook burbot, in foil or a baking bag, remember that foil will make the fish drier, and in the bag it will remain tender and cooked, but if desired, you can achieve a crispy crust in it if the bag is ready 15 minutes before cut and open!

Place a sheet of foil folded in half on a baking sheet. Spread the mixture of vegetables on it in an even layer. Pour the onion-tomato mixture inside the belly of the burbot.

Place the fish on top of the resulting pillow. Insert lemon slices into the cuts on the side. You can grease the top of the burbot with vegetable oil to prevent the foil from sticking.

Wrap the foil in an envelope and place in the oven for 40 minutes. The recipe for baked burbot in a bag is even simpler: tie the bag on one side, pour the vegetable mixture on the bottom, fish and lemon slices on top, and simply tie the bag on the other side. It will puff up in the oven and the fish will not stick to it.

About 25 minutes after the start of baking, open the foil slightly, cut the bag lengthwise and unfold the edges so that excess steam escapes and the surface of the fish browns. After another 15 minutes, you can take out the finished dish.

It should be allowed to cool for at least 20 minutes and then served to the table: a bright juicy side dish soaked in fish juice and delicious crispy burbot will be a worthy decoration for the holiday. And the following dishes can complement the festive table:

With potatoes and mayonnaise

This recipe calls for the following ingredients:

• One lemon.
• Mayonnaise. For one burbot you need 150 g.
• Potatoes (800 g).
• Salt and seasonings. Each housewife adds them at her own discretion.
• Vegetable oil (three tablespoons is enough).

Begin cooking by cleaning the fish. Next, the burbot is washed, the tail, head, entrails and fins are removed. Only the fillet should remain. Then thoroughly oil the baking sheet on which your dish will be prepared. Then peel and cut the potatoes. This product is placed on the sides of fish fillets. Afterwards, the burbot pulp is thoroughly coated with mayonnaise, sprinkled with squeezed lemon juice, salted and seasoned with spices. Now all that remains is to preheat the oven to 200 degrees and place a baking sheet in it. The dish will be ready in an hour.

Cooking

Your dish will be more flavorful if you enrich it with various fish spices. The burbot is peeled, the internal organs are removed, and then the fish is cut into portions.

They are placed in a frying pan and fried in vegetable oil until the slices turn golden. After this, the pieces are removed, and the onions are fried in this fat, which are first cut into rings. Then add sour cream and salt. Next, prepare the sauce: simmer it until the sour cream boils. Now you need to place the fish in special baking dishes, pour in the sauce and place in a preheated oven. At a temperature of 180 degrees, your fish will be ready in half an hour. With sour cream sauce, the burbot pulp will be very tasty and tender. Fish prepared according to this recipe goes well with any side dish. For example, with rice or mashed potatoes.

Burbot in a frying pan with sour cream and mushrooms

Burbot, thanks to the sour cream and mushroom sauce, becomes more juicy and tender. And such a delicious delicacy can be served at the holiday table, and its preparation will take no more than 60 minutes.

What ingredients will you need?

To prepare fish sauce you will need the following products:

• burbot, weighing 0.8-1 kg – 1 pc.;
• flour – 150 g;
• sour cream – 300 g;
• onions – 2 pcs.;
• champignons – 300 g;
• water – 100 ml;
• vegetable oil – 1-2 tbsp. l.;
• salt, seasonings of your choice.

Step-by-step cooking process

To prepare burbot with aromatic sauce, you will need to follow these instructions:

1. Burbot should be cleaned of entrails and scales, washed and dried with a paper towel. Then the carcass needs to be cut into portions up to 2 cm thick. They need to be lightly salted, sprinkled with seasonings, and rolled in flour on all sides.
2. Heat vegetable oil in a frying pan and fry portions of burbot in it until golden brown. Each side will take about 8-10 minutes on medium heat.

   
   Burbot. How to cook fish in a frying pan.

3. The champignons should be washed and cut into large pieces.
4. The onion needs to be peeled and chopped into cubes. Then you need to fry it in a clean frying pan with a small amount of vegetable oil for 4-5 minutes. You need to add mushrooms to the onions, and after mixing the ingredients, cook the mixture over medium heat without covering with a lid. To prevent the vegetables from burning, it is advisable to stir them occasionally. The mass will be ready as soon as all the liquid has evaporated.
5. Sour cream must be mixed with flour (1 tbsp) and poured into the vegetable mixture. Water should also be added here. The sauce should be simmered until thickened over medium heat, uncovered, and stirring constantly. At the end the mass should be lightly salted and seasoned.
6. Pour the prepared sauce over the fried fish, cover the container with a lid, and simmer over medium heat for approximately 10-15 minutes.

Rules for serving dishes, decoration

The fish should be served on portioned plates, topped with sauce. To decorate the dish, you can sprinkle it with chopped herbs. And as a side dish for the delicacy, it is advisable to serve boiled potatoes, rice porridge or pasta.

What do you need for burbot fish soup?

It is prepared from the following products:

• Luke. You will need two heads.
• Four tablespoons of flour.
• One 500 gram burbot.
• Allspice (7 peas).
• One egg.
• Carrots (1 pc.).
• One tablespoon of butter.
• Parsley root (1 pc.).
• Ten olives.
• Two lemons.
• Ground black pepper and bay leaf (to taste).
• One tablespoon of capers.
• Two liters of water.

How to make fish soup?

According to experts, it is best to use fish with milk. Therefore, the ideal time to prepare burbot fish soup is from December to February. During this period, the fish go to spawn. If you do not know how to cook burbot, follow the following sequence of actions.

• First, the fish is gutted. Milk and liver are stored separately.
• Next, carefully remove the skin from the burbot and separate the meat from the bones.
• Then the head, tail and fins are cut off. They, along with the bones, should be placed in a container and filled with two liters of water. After this, it is brought to a boil.
• Now the brew is seasoned with whole onions, bay leaves, peppers, chopped carrots and chopped parsley. After half an hour, the pan can be removed from the heat.
• The resulting broth is carefully filtered. The burbot pulp is passed through a meat grinder. You should end up with a mixture that you need to enrich with flour, eggs, salt and ground black pepper.
• Next, the resulting mass is mixed and a roller is formed from it. It is desirable that its thickness be 30 mm.
• Now all you have to do is put it in a saucepan with broth and boil for five minutes. After this time, remove it, cool and chop it. You should end up with several portioned slices.
• At the end, put the liver and milk in a container and cook until the fish soup is ready.
• Before removing the pan from the heat (about three minutes before), portion the brew with slices, capers and butter.
• Olives are added when the fish soup is poured into plates. Citrus slices are used as decoration.

About preparing stuffed burbot

If you follow the recipe, you cannot do without these components:

• Carrots (1 pc.).
• Potatoes (3 pcs.).
• Two onions.
• Mayonnaise. For 800 grams of burbot you need 4 tablespoons of this product.
• Salt and pepper.

How to cook burbot? The cooking process begins with standard steps, namely cleaning the fish, gutting it, removing the gills and thoroughly washing it under running water. Next, peel and wash the potatoes. After these steps, the fruits need to be chopped. You should end up with small cubes. Also peel and finely chop the onion. After peeling and washing, the carrots are crushed using a grater. Place the processed vegetables into a bowl and mix. Then the contents of the container are seasoned with spices, mayonnaise and mixed thoroughly again. The fish is stuffed with a porridge-like mixture. The abdomen is fixed with wooden sticks. If you have mayonnaise left, you can lubricate the outside of the burbot with it. The fish is placed on a baking sheet, which is placed in an oven preheated to 190 degrees. Your stuffed burbot will bake for about 50 minutes. Baked or stewed vegetables are ideal for this dish. Decorate the dish with fresh herbs.

Recipe for burbot in the oven

Burbot is a remarkable fish in all respects. Firstly, this is the only representative of the cod fish family that lives in fresh water, and is also found throughout almost the entire territory of Europe and Siberia. Secondly, burbot is a fish simply created for culinary masterpieces: it has few bones, but there is enough fat to make the dish satisfying. Add to this the wonderful sweetish taste of burbot meat, and you will understand why gourmets love and appreciate it so much. And if you want the finished dish not to be too fatty, the recipe for burbot in the oven is what you need!

Ingredients and their preparation of burbot for baking in the oven

Since burbot contains quite a lot of fat, it is best to bake it in its own juice - in foil or a special cooking bag. And so that the juice released during cooking does not go to waste, we will bake the fish immediately with a side dish of vegetables! For this we need:

• Burbot - 1.5-2 kilograms,
• Vegetable oil - 2 tablespoons,
• lemon - 1 piece,
• onions - 2 small or 1 large onion,
• garlic - 2-3 cloves,
• tomato - 3 pieces,
• sweet pepper - 1 piece,
• zucchini or zucchini - 1 piece,
• eggplant - 1 piece,
• parsley - ½ bunch,
• salt, black pepper, spices to taste

This recipe for baked burbot is not only delicious, but also great for a holiday table - the finished dish looks bright and elegant! To prepare it, you will need to cut up the burbot: remove the scales, cut out the gills and fins, carefully remove the giblets and wash the fish in running water. You can make transverse cuts on the sides of the fish. At the same stage, it is better to rub the burbot with a mixture of salt and pepper and leave to salt for half an hour. In the meantime, it's time to start preparing the vegetables.

Squeeze the juice of half a lemon into a bowl, cut 2 tomatoes into slices and add spices and chopped parsley. We clean the onions and cut them into half rings. We send one to the tomatoes and herbs. Mix everything and leave to soak for a while. In a separate plate, cut the eggplant and zucchini into slices and add some salt. After 15 minutes, rinse them with running water - this will remove unnecessary bitterness from the vegetables. We clean the pepper from the stalk and seeds, cut into strips and add to the zucchini and eggplant, add the second onion and finely chopped garlic to them. Cut the last tomato into slices, sprinkle with pepper and add a tablespoon of vegetable oil. Cut the remaining half of the lemon into slices and place in a separate saucer. When all the preparations needed for this burbot recipe in the oven are done, fire up the oven and set it to heat up to 180 degrees.

In a water bath

This dish is made from maksa, namely burbot liver. It can be fried, marinated, and pies are stuffed with maksa. In this recipe, the liver is cooked using steam.

As a result, you will be able to please yourself and your guests with a very tender, tasty and delicious dish. In addition to burbot liver, you cannot do without salt, pepper and bay leaf. How many of these ingredients are needed is determined by each cook at his own discretion. Prepare the dish as follows. First, the liver is washed and the film is removed from it. If you have milk, you can use that too. The washed maksa is finely chopped, seasoned with allspice crushed in a mortar, and salted. Add a bay leaf to a container with burbot liver (it is best to put it in a jar). Next, the vessel is tightly closed with a lid and placed in a water bath. To make it, pour water into a saucepan and place a jar of liver in it. The pan itself is set on fire for 30 minutes. Under the influence of high temperature, the fat will release. Mostly the prepared liver is spread on bread and made into very satisfying sandwiches.

Burbot in a slow cooker

If you don’t have time to monitor the process, a multicooker will help out. The recipe is quite quick, and the burbot will be stewed and almost dietary. In addition to fish, you need to prepare:

• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• 100 g sour cream;
• 1 tbsp. l. mayonnaise;
• spices.

First, as usual, they cut the fish - gut it, wash it, and remove the scales. Cut into thick stacks without removing the bones. The vegetables are finely chopped and combined with pieces of burbot. Sprinkle with spices and transfer to a multicooker bowl. Then pour over sour cream mixed with mayonnaise. Close the lid and set the “Extinguishing” mode for 50 minutes.

All presented burbot dishes are worth trying. There should be no difficulties during preparation, since everything is extremely simple.