Burbot is the only fish of the cod order that lives in fresh water. It is not inferior in nutritional value and taste to marine cod species. Many healthy and nutritious dishes are prepared from this fish and its by-products.
Buying a whole burbot in a store, and even more so catching it yourself, is a great success, since the lucky owners will be in for a truly gastronomic pleasure.
How to prepare burbot liver correctly and how to preserve it is described in detail in this article.
Ingredients in recipes for preparing liver from fresh burbot are given in grams per serving. Do you cook burbot?
- Yes 88%, 97 votes
97 votes 88%97 votes - 88% of all votes
- No 10%, 11 votes
11 votes 10%
11 votes - 10% of all votes
- I don't eat fish 2%, 2 votes
2 votes 2%
2 votes - 2% of all votes
Total votes: 110
17.04.2020
Burbot liver in a jar
You can prepare canned food at home. The fish delicacy in a glass jar is stored for a long time and is an independent dish with a side dish, used for preparing appetizers, salads, and sandwiches.
Ingredients:
- Liver – 300 g
- Olive or vegetable oil – 30 g
- Salt - 6 g
- Sugar – 6 g
- Bay leaf, black peppercorns, allspice – 5 g (to taste)
Tip: For this recipe, it is better to take jars with a capacity of no more than 200 g. The container must be thoroughly washed and sterilized.
- Place half a bay leaf, 1 pea of black pepper and 1 pea of allspice on the bottom of the prepared containers.
- Cut the offal into pieces, place in a jar in layers, alternating with a mixture of salt and sugar. Do not compact, pour a layer of oil on top. You will get canned food in its own juice.
- Place the filled jars in a pan of suitable height, fill with water up to the shoulders, cover with lids, but do not seal.
- Sterilize in hot, non-boiling water (+800C) for an hour.
- Then close the lids tightly, turn the jars upside down, make sure they do not leak, and leave until completely cool.
This dish can be eaten immediately because it turns out very tasty. Store as you would all homemade preparations.
Fried burbot liver in a frying pan
You can boil it and fry it in a frying pan, or you can go the unconventional route.
Do you cook fish liver?
- Yes 87%, 40 votes
40 votes 87%40 votes - 87% of all votes
- No 11%, 5 votes
5 votes 11%
5 votes - 11% of all votes
- I do not use by-products 2%, 1 vote
1 vote 2%
1 vote - 2% of all votes
Total votes: 46
16.09.2019
To do this, take raw fish liver, cut into portions, sprinkle with a few drops of lemon juice, add salt and spices and leave to soak for 10-15 minutes.
Before preparing the burbot liver, soak the pieces in egg, bread them in flour and fry in a frying pan in a large amount of hot olive oil for literally 1-2 minutes on both sides.
Ingredients:
- Liver – 300 g
- Egg – 70 g (1 piece)
- Olive oil – 100 g
- Lemon juice – 5-7 g
- Flour – 100 g
- Salt - 6 g
- Spices – 5 g (to taste)
Tip: Liver is a delicate product, so it is important not to dry it out. Heat treatment should be reduced to a minimum, and the cooking temperature should be as high as possible. This way the beneficial properties will be better preserved.
How to deliciously fry liver
Burbot liver can be fried in different ways. For example, boil it with seasonings and then fry it in oil. But there is a more delicious and original recipe.
Ingredients:
- 320 g offal;
- half a lemon;
- butter, flour, spices.
Cooking method:
- We clean the liver from films, rinse and cut into cubes of any size.
- Sprinkle with salt and pepper, sprinkle with citrus juice and leave for 15 minutes.
- Bread the pieces in flour and fry in heated oil until golden brown. Place on a napkin to remove excess fat and serve with any side dish.
How long to cook burbot liver
You can’t cook offal for a long time. It is better to steam or fry fresh. How long this will take depends on the volume, the average cooking time is 12 minutes from the moment the water boils.
It is important that the water barely covers the product, so it will lose less juice.
Salt, pepper, and herbs are used to a minimum during heat treatment. It’s easier to add salt after cooking than to ruin the dish.
Tip: When removing liver from a fish carcass yourself, you should be careful not to hurt the gallbladder. Otherwise, it will acquire a bitter taste and will not be suitable for food.
It is useless to rinse the product if the liver ruptures; the bitterness will only eat into the surface layer. It is better to cut out the damaged areas with a thin, sharp fish fillet knife.
Cooking features
- If you receive frozen fish, allow it to thaw naturally without exposing it to sudden temperature changes. An attempt to speed up the process of defrosting burbot using a microwave will lead to a deterioration in its organoleptic qualities.
- You need to cut the burbot carefully, trying not to damage the gall bladder, located directly above the liver. If bile spills, the liver will acquire an unpleasant bitter taste, and it will be impossible to completely get rid of the bitterness. However, thoroughly washing the liver and soaking it in milk will reduce the bitter taste of bile.
- When cutting up fish, you will find caviar or milt in it. They can be cooked separately or made part of a liver pate.
- When preparing burbot liver pate, onions, carrots, eggs, and herbs are often added to it. Sometimes the snack includes mushrooms, green peas, and garlic.
Burbot liver pate is commonly used to make sandwiches or fill tartlets. When serving, the appetizer can be sprinkled with chopped herbs, garnished with slices of fresh or canned vegetables, lemon slices, and olives.
Burbot liver salad
Anyone who likes to cook deliciously and eat healthy will love this salad recipe with fresh vegetables.
Ingredients:
- Liver – 100 g,
- Radish – 60 g,
- Fresh cucumber – 60 g,
- Celery stalk – 60 g,
- Egg – 70 g,
- Vegetable oil or mayonnaise – 20 g,
- Dill greens – 10 g,
- Salt, black pepper – 6 g.
- Cut radish, cucumber, celery into strips, grate the egg on a coarse grater.
Boil the liver in salted water, cut into cubes. Combine all ingredients, season with oil or mayonnaise, sprinkle with chopped dill. Add salt and pepper if desired.
Tip: Tough celery stalks can be cleaned of coarse outer fibers with a regular vegetable peeler. This way he will become more tender.
Burbot giblets go very well with mushrooms, arugula and spinach.
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:
- Burbot (1 piece)
- Fresh champignons (300 gr.)
- Onion (1 pc.)
- Blue onion (1 pc.)
- Dill (1/2 bunch)
- Vegetable oil (5-6 tbsp)
- 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.
Burbot liver marinated in vinegar
There is a simple cooking method that extends shelf life at home. This is marinating in vinegar.
Ingredients:
- Liver 1500 g,
- Water – 2000 g,
- Salt – 30 g,
- Table vinegar 9% – 25 g
- Black peppercorns – 5-7 g,
- Bay leaf -10 g.
Boil the liver in salted water for 15 minutes after boiling. Remove from heat, remove from water, cool. Cut into slices or cubes. Some people prefer to marinate the whole piece.
Prepare glass jars and lids. Place the liver in jars.
The marinade is prepared separately. Boil water with salt and spices, add vinegar at the very end. Fill the jars to the brim and seal tightly.
Tip: Burbot liver works well with spices according to the principle “the less, the better.” Spices can overshadow the subtle and delicate taste, and only a few drops of lemon juice will allow it to reveal itself.
Burbot liver with vegetables
Such an amazing product is a delicacy in itself. Liver is good and tasty both hot and cold. Any vegetables are suitable as a side dish. A regular salad of fresh tomatoes and cucumbers with liver is an ideal light dinner for those who follow a healthy diet.
The structure of the pulp will be harmonious in combination with baked pumpkin. The sweetness of the pumpkin and the beautiful color will benefit the fish delicacy.
A very satisfying dish can be easily and quickly prepared with beans.
Ingredients:
- Liver – 300 g
- Canned red beans in their own juice – 100 g
- Onion – 150 g
- Carrots – 150 g
- Salt – 8 g
- Ground black pepper to taste
- Dill greens – 10 g.
Tip: To prevent the liver from falling apart during cooking, from drying out and remaining juicy, you need to lightly roll it in flour and fry it in a hot frying pan.
Fry the liver, add pre-fried onions and carrots. Drain the beans, rinse and reheat. Salt and pepper. Sprinkle the finished dish with finely chopped dill.
Burbot (liver): favorite recipes
There is great diversity in the fish world. But there are also species that deserve special attention. One of these representatives is burbot. In appearance it resembles a catfish. They catch it in the cold season.
The fish meat tastes similar to lobster: tender, nutritious and contains few bones. It contains a lot of protein, which is easily digestible, and a small amount of fat. Burbot is considered dietary because its meat does not contain carbohydrates.
This fish is good for people with immune system disorders, heart disease, and neurological problems.
The rich vitamin composition and beneficial substances found in fish help ensure complete saturation of the body.
The most useful part of burbot fish is the liver. It is huge in size, and in addition, it is a real delicacy. Liver is not only tasty, but also benefits the body. What can you cook from burbot fish? Liver, of course, because it tastes great.
Burbot liver is very tasty. The recipes are different, and one of them will now be presented. The original and delicate taste of this dish will not leave anyone indifferent.
The liver of burbot fish is not inferior in quality to the same organ of cod, and its taste is even more interesting.
You will need:
- burbot liver;
- White bread;
- olive oil;
- salt pepper;
- green onions.
First the croutons are made. The liver should be lightly salted and peppered and quickly fried in oil in a frying pan. The finished product is laid out on bread and sprinkled with green onions.
Recipe with vegetables
Fresh burbot liver is very tasty. Recipes for cooking it with vegetables make the dishes quite juicy, and many people like them.
You will need:
- burbot liver;
- green onions;
- cucumbers;
- tomatoes;
- greenery;
- Bay leaf;
- 100 grams of vegetable oil.
The liver of the burbot fish is taken, washed and placed in salted boiling water for fifteen minutes. After ten minutes, you need to throw the bay leaf into the pan. After this, the product is fried in a frying pan until golden brown on both sides. Then it is laid out on a plate and decorated with herbs and vegetables. If desired, the dish can be sprinkled with lemon juice.
Burbot liver is very nourishing and tasty. The recipes for this product are quite simple. The pate is easy to make and can be stored for up to five days.
Components:
- burbot liver;
- champignon or oyster mushrooms.
Cooking burbot liver according to this recipe requires preparation of the main component. It should be washed and cut into small pieces. Cook in a saucepan in salted water until fully cooked. This takes about half an hour.
Boil mushrooms in another bowl. Then all the ingredients are mixed, herbs and spices are added, and the contents are crushed using a blender or meat grinder. The pate is ready.
In Yakut
To prepare this wonderful dish you will need a few ingredients, but it retains all the beneficial properties of the miraculous ingredient. It is important to stick to the recipe.
You will need:
- 500 grams of liver;
- one glass of flour;
- spices to taste;
- two tablespoons of vegetable oil.
To prepare liver from burbot fish, you need to wash it and clean it of bile. After this, you need to season the product with spices.
Vegetable oil is poured into the frying pan and placed on low heat. The ingredient is cut into small portions and rolled in flour. Then you need to fry everything until golden brown.
It is recommended to serve on a large platter decorated with herbs and vegetables.
Pickling recipe
The liver is washed under water, cleared of bile and cut into small portions. Then it is boiled in boiling salted water over low heat for no more than fifteen minutes.
The finished ingredient is placed in a colander. After this, it is transferred to a glass jar. Vinegar is added to the remaining broth, and the resulting liquid should be poured over the liver. Add bay leaf and spices to the bowl.
The product is marinated in the refrigerator for two days.
Burbot is popular in many parts of the world. They especially love to cook it in Europe. You can buy liver in the store, but it is rarely in stock. If you follow the recipe, dishes with this component will be extremely tasty and tender. You should not eat it if a person is susceptible to allergic reactions or has problems with the liver and gall bladder.
Surprisingly, burbot fish are large, and the liver can make up as much as ten percent of its weight. It is tender, fatty, unique in taste, and also makes an excellent snack and filling for pies. To preserve more benefits, cooks do not recommend subjecting the product to long-term heat treatment.
Source: https://fb.ru/article/243534/nalim-pechen-lyubimyie-retseptyi
How to preserve burbot liver
Burbot is a storehouse of fats and microelements. Its liver is even eaten raw in order to preserve all the beneficial substances, but this method is not acceptable for everyone.
This is a large fish, up to 1.5 meters in length. Some specimens live about 20 years and grow to weigh 5-6 kilograms. The liver of the fish is quite large. And if such a miracle of nature appears on the table, housewives have a question about how to preserve the product without compromising its quality.
This material presents several acceptable options: canned liver in its own juice, pickled, fried, pates with various fillings.
Among the many options, Max's traditional recipe from the northern latitudes stands out - cooked in a water bath.
