Canned burbot liver at home. Burbot liver, cooking recipes

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!

At home? There are several ways. You can boil, bake and fry the liver.

Liver in a water bath

This dish turns out tender and pleasant to the taste. To prepare you will need:

Burbot liver (as much as you have);

Bay leaf;

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

4. Place the pieces into the jar and close the lid.

5. Take a large saucepan and 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. Can be stored in the refrigerator for up to five days.

To prepare burbot at home, you will need:

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

Three hundred grams of burbot liver;

Parsley, champignons (100 grams each).

Cooking a delicious fish liver dish at home

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

2. Cut into small pieces.

3. Place them in a medium-sized saucepan. Cook in salted water until ready.

4. Peel the mushrooms and rinse. Then cut.

5. Boil the champignons in a separate bowl.

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

8. Then add ground black pepper and ground nutmeg. Then mix thoroughly.

Fried

Can be prepared This dish can be used as a filling for pies or an addition 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. Then place it on a pre-heated frying pan.

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

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

Pickled liver

Burbot? It is best to use less spices. Also, do not subject it to long-term heat treatment.

To prepare you will need:

Ten peas of black pepper;

Bay leaves (five pieces);

Two kilograms of burbot liver;

Two tablespoons of 9% food grade vinegar;

Two liters of running water.

The process of making pickled liver

1. First, rinse the liver under cool water. Remove any remaining gall bladder and other offal. Then rinse again.

3. Place the pan over medium heat. Wait until the water boils, then reduce the heat and simmer for fifteen minutes. Then place the liver in a colander and leave to drain.

4. Now you should prepare the marinade. To do this, fill a saucepan with water (2 liters) and place it on the fire. Place bay leaf and peppercorns in there.

5. Heat some water, then add vinegar and stir.

7. Using a slotted spoon, scoop out the peppers and leaves, then discard. That's all, the marinade is ready.

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

9. Place a full kettle of water on the fire and wait until it boils.

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

11. Now grab the jars. Remove the lid from the kettle, turn the jar over, placing it in the neck of the kettle. Let it sit like this 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, place the liver in the jar (under its hanger).

A little conclusion

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

• 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, whose preparation recipes 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.

Burbot is a freshwater fish of the cod family. It is especially valued for its large liver, which contains a whole range of substances useful to the human body. In addition, it makes a surprisingly tasty and tender pate.

You will need:

• Burbot liver - 300 g;
• Onions - 1 piece:
• Vegetable oil for frying:
• Salt, black pepper to taste;
• Eggs (optional) - 2 pcs;
• Carrots (optional) - 1 piece;
• Canned green peas - 200 gr.

How to cook burbot liver? Some gourmets eat maksa (as it is called in Siberia) raw, claiming that this is how they get the full benefit from the product. All other citizens who are not so inclined to a raw food diet should look for a less extreme recipe with burbot liver.

But first you need to select it. If you can buy raw liver, pay attention to the color. It should be light, white, creamy or creamy, but not gray or yellow. There should be no veins or stains, as well as ulcers or pits. A good liver is even, smooth, and elastic. This is the one you can buy.

Preparation

Burbot liver pate is very tasty. It cooks not just quickly, but almost quickly. True, a serious drawback is that they eat it at the same speed...

So let's get started. Most often, the liver is extracted from fish along with the gall bladder. It’s more convenient to act this way when gutting - if you try to cut it out separately, you can easily fill all the insides with bile. Well, after that both the liver and the burbot itself will be bitter.

1. Therefore, cut off the gallbladder with extreme caution. Then rinse the liver thoroughly.
2. Cut it into large pieces and boil for several minutes in low boiling water with salt and spices. Seasonings and spices - optional. True experts believe that there is no need to put them in so as not to interrupt the natural aroma of the fish.
3. Grind the boiled liver in a blender or pass through a meat grinder with a fine grid.
4. Chop the onion as finely as possible and saute it in vegetable oil until transparent and soft.
5. Combine the onion with the liver, add salt to taste. At this stage, even Siberians allow you to season the pate a little with black pepper. That's all, you can spread it on white bread and eat.

If this recipe for burbot liver seems too simple to you, prepare a more complex version. For example, add boiled eggs or boiled carrots and canned green peas to it. The main thing is that the additional components of the pate do not interrupt, but only highlight its delicate taste.

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 be prepared from Liver, of course, since it has an excellent taste.

burbot with croutons

Liver is very tasty in different ways, 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 with mushrooms

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.

Burbot 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.

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