Burbot liver. Recipes for cooking burbot, as well as caviar and liver of this fish

In terms of its taste, burbot liver is in no way inferior to sea cod liver. Therefore, such a product can safely be called a delicacy. In addition, its use will help strengthen the immune system, as well as cope with a number of heart and neurological diseases. And we will try to convince you that very interesting and tasty dishes can be prepared from the liver of this fish.

Although burbot is a prominent representative of cod fish, it lives exclusively in fresh water bodies. Today it does not often appear on our tables, but our ancestors prepared many delicious dishes from such fish. Don't know how to cook burbot liver? It's easy to fix! And let's start our excursion through the pages of culinary art with a recipe for a simple pate.

Ingredients:

• 320 g liver;
• onion and carrot;
• two eggs;
• 210 g green peas;
• oil, seasonings.

Cooking method:

1. A delicious pate can only be prepared from a high-quality product. If you buy liver separately, pay attention to its appearance and color. The liver should be creamy or light creamy in color. If there are any defects or plaques on the surface of the product, this indicates that the liver is infected. If you remove the liver from the carcass yourself, do not touch the gall bladder, otherwise both the liver and all the meat will be bitter.
2. So, chop the liver into pieces and throw it into boiling salted and spicy water. You should not go overboard with spices so as not to interrupt the taste of the offal itself.
3. Grind the boiled liver in a blender.
4. Boil the eggs and peas, also place them in the bowl of the device and grind them.
5. Finely chop the onion, grate the carrots on a fine grater, sauté the vegetables until golden brown, but do not overcook.
6. Now combine all the ingredients, add salt, pepper and mix.

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:

1. We clean the liver from films, rinse and cut into cubes of any size.
2. Sprinkle with salt and pepper, sprinkle with citrus juice and leave for 15 minutes.
3. 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.

Cooking in a water bath

The recipe for cooking burbot liver in a water bath is called “maxa”. According to this recipe, the fish by-product is very tasty; it can be served cold or hot. The only ingredients you need to take are the fish liver itself, bay leaf, peppercorns and salt.

Cooking method:

1. Chop the liver into pieces.
2. Grind the peppercorns in a mortar and mix them with salt.
3. Season the liver pieces with the prepared mixture and transfer them to a glass jar, put bay leaves on top and screw the lid on the container.
4. Place the jar with its contents in a saucepan, pour in water and cook for an hour. During the entire cooking time, the jar must not be opened or shaken.
5. After the specified period, take out the contents of the jar, cool and serve with any side dish.

Recipe for cooking in jars

To prepare burbot liver in jars, it is better to take small containers, no more than 200 g. Most importantly, the container must be clean and sterilized, otherwise the finished product will spoil ahead of time.

In addition to the main ingredient, you will also need:

• salt, sweet sand;
• mix of peppers, bay leaf.

Cooking method:

1. Cut the processed fish liver into cubes.
2. We'll put a bay leaf in the jar, but not a whole one, just a small piece of it. We also throw in one peppercorn, no more.
3. Now we put in some liver, sprinkle it with sugar and salt, then again form a liver layer, which we also season. This way we fill the entire jar.
4. We close the container with the contents, but not too tightly, lower it into the pan, pour water and put it on the fire for an hour and a half.
5. After this time, screw the jars tightly, turn them over, cover and cool.

Burbot liver salad

You can prepare an original salad from burbot liver with the addition of vitamin-rich spinach and radishes. For dressing it is better to use homemade mayonnaise. You can take canned liver, but it is better to boil it yourself in spices.

Ingredients:

• 60 g radish;
• 65 g burbot liver;
• 25 g celery;
• a little spinach;
• dill, green onions;
• homemade mayonnaise.

You can add chard to the appetizer. This plant is also called Swiss chard.

Cooking method:

1. Cut radishes and fish by-product into large cubes.
2. Finely chop the onion, dill and spinach.
3. So, mix all the ingredients and season the salad with homemade mayonnaise.

Marinate with vinegar

Burbot liver can be marinated with vinegar. This method will allow you to store the product for a long time, the main thing is not to forget to sterilize the jars.

Ingredients:

• 1.5 kg of fish by-product;
• 25 ml vinegar;
• 10 peppercorns;
• two bay leaves;
• half a spoon of salt.

Cooking method:

1. Boil the liver in salted water for 15 minutes, then take it out and wait for the main ingredient to cool.
2. Pour two liters of water into a saucepan, add bay leaves, peppercorns, salt and vinegar. Cook the marinade for two minutes, counting from the moment it boils.
3. We cut the liver into cubes, put it in a jar and fill it with marinade. Screw the lids on the containers and cool.

How to prepare fish soup from burbot liver

In the north, fish soup is often made from burbot liver. The recipe will also require fish tails, fins and heads. In this case, it is not at all necessary to take burbot; parts of fish of another species will also work.

Ingredients:

• 320 g liver;
• fish (head, tail, fins);
• three potato tubers;
• onion and carrot;
• three tablespoons of millet;
• parsley root and leaves.

Cooking method:

1. We put the illicit parts of the fish into a saucepan along with slices of carrots and parsley root, fill everything with water and cook the broth for 40 minutes.
2. Then strain the broth and return it to the stove, add potato cubes, then onion cubes and add millet.
3. After five minutes, add the liver pieces and cook for ten minutes.
4. All that remains is to add bay leaf and spices to taste. Turn off the fish soup and serve with chopped parsley leaves.

Now you know that burbot liver dishes can be very varied and, believe me, very tasty. At the same time, do not forget that such a product is rich in vitamins and minerals important for the human body.

Burbot liver is not a simple by-product, but a real delicacy. It is especially popular in European countries and is highly appreciated by the French. When properly prepared, burbot liver produces delicious snacks with a special, delicate and delicate taste. Moreover, the price of the raw product is many times lower than the cost of industrially produced canned food. Therefore, if the opportunity arises to purchase a delicacy, you must take it! But how to cook burbot liver?

Burbot liver - general principles of preparation

If you become the happy owner of a whole burbot, then you need to cut it up extremely carefully. The main thing is to remove the liver from the carcass without damaging the gallbladder. Otherwise, the entire product will become saturated with bitterness and will be hopelessly spoiled. Then the liver is freed from films, washed, cut into pieces and prepared according to the recipe.

It is very important not to overcook the liver, otherwise it will lose a lot of fat and become dry and tasteless. For this product, it is preferable to cook it in its own juice, bake it, or fry it. And if boiling is necessary, then this is done in a small amount of liquid so that the water barely covers the contents of the pan.

Spices play a special place in the preparation of burbot liver. As already mentioned, the product has a delicate taste, so it is important not to overpower it. The liver does not really like a large amount of spices, and you also do not need to add more salt than indicated in the recipe.

How to cook burbot liver in a water bath

The same version of burbot liver is called “Maxa”. A simple, but very tasty and healthy dish, for which, in addition to the main product, you only need spices. Liver prepared according to this recipe can be consumed either hot or cold.

1. Wash the liver, remove the films, cut into pieces.

2. Crush a few peppercorns in a mortar, mix with salt and sprinkle on the prepared pieces of liver.

3. Take a jar with a screw-on lid, put the liver in it, and put a bay leaf on top. It is important not to place it under the pieces so that the finished dish does not develop a bitterness and an intrusive laurel aroma.

4. Place the jar in a saucepan, pour in cold water and place on the stove. Cook for an hour, no need to touch the jar, open it or shake it. The liver will cook in its own juice.

5. After an hour, take out the jar, open it and cool it. Can be eaten directly or served with various side dishes. Or cool and use for sandwiches. And to emphasize the taste, burbot liver is sprinkled with lemon juice.

How to cook burbot liver quickly

If you don’t have time to cook masaka in a water bath, then you can do it in an accelerated way, right in the pan. The final product will not be as oily as in the previous recipe, since some of the fat will go into the broth.

1. Place a saucepan on the stove and pour in some water. There should be a little more liquid than the product so that it only slightly covers it. Thus, more valuable substances will remain in the liver.

2. Salt the water, add peppercorns.

3. Wash the liver, put it in boiling water and boil for 12 minutes.

4. Add bay leaf, dill (any other greens can be used) and boil for another minute.

5. Done! All you have to do is take out the pieces, let them cool, and you can make delicious sandwiches!

How to cook fried burbot liver

There are several options for how to cook fried burbot liver. The simplest one is to take the boiled pieces from the previous recipe and simply fry them in a frying pan with butter. But we’re not looking for easy ways, are we?

300 grams of burbot liver;

1. Cut the liver, cleared of films, washed and dried with napkins, into arbitrary pieces. Small or large - it doesn’t matter, it will just increase the cooking time.

2. Sprinkle the product with a mixture of salt and black pepper.

3. Squeeze the juice from half a lemon, pour it into the liver and mix. Let the pieces marinate for at least 15 minutes.

4. Dip the liver in flour, fry in hot oil until golden brown on one side, then turn it over, cover with a lid and fry the other side.

5. Place the finished liver on paper towels to remove excess fat. Serve with any side dishes, use for salads and sandwiches.

How to cook burbot liver in jars

For this recipe you will need small jars with a volume of 150-200 grams. They must first be thoroughly washed and sterilized. Then we proceed to harvesting the burbot liver. The quantity of products is arbitrary, according to your taste, the main thing is to maintain sterility so that the product does not deteriorate during storage.

1. Process the burbot liver, remove films, bile, excess fat and cut into pieces.

2. At the bottom of the jar we put a small piece of bay leaf, about a quarter and throw in a peppercorn, no more is needed.

3. Lay out the soy liver, sprinkle with salt and a little sugar. Place a second layer and season as well. Fill the jar to the top, screw on the lid, but not quite tightly, the air should come out.

4. Place the jars in a saucepan, pour in water, place on the stove and cook for 1.5 hours at a low simmer. If juice starts to come out from the holes under the lids, it’s okay.

5. As soon as the specified time has passed, we take out the jars one by one, screw the lids on with a towel until they stop and cool the workpiece upside down, covering it with any insulation.

How to cook burbot liver pate with mushrooms

A recipe for an amazingly delicious pate that is great for holiday and everyday sandwiches. Pairs well with fresh cucumber, dark bread, and herbs. We take any mushrooms, but if we use wild mushrooms, we first boil them for 20 minutes.

250 grams of burbot liver;

250 grams of mushrooms;

1. Cut the cleaned liver into pieces and boil in salted water for about 15 minutes. If desired, you can add herbs and any spices to the pan; this will only enhance the taste of the pate.

2. Chop the mushrooms and onions; they need to be fried. The shape of the cutting does not matter, but the finer it is, the less time it will take. If boiled mushrooms are used, then first add the onions to the frying pan. If the mushrooms are raw (for example, champignons), then first fry them, then add the onion.

3. Combine the burbot liver with the mushroom mixture, add pepper, salt and puree in a blender. If you use a meat grinder, then skip it at least twice.

4. Assess the consistency. If the pate is too thick, you can add a little liver decoction.

How to cook burbot liver marinated with vinegar

Another recipe for preparing burbot liver, which is perfectly stored for a long time. Such livers are prepared in large jars; you can simply put them in one three-liter container. Don’t forget to sterilize the container and lid before preparing the product.

10 peppercorns;

2 bay leaves;

2 tablespoons vinegar 9%;

1. Prepare the liver. To do this, we clean the product from films, traces of bile, fat, rinse well with running water, no need to cut it.

2. Boil water in a saucepan (not the one specified in the recipe), add salt and boil the liver for 15 minutes. Then take it out, put it in a colander and cool.

3. Cook the marinade. To do this, pour water, add all the ingredients from the recipe and put it on the stove. Boil for 2 minutes after boiling.

4. Cut the cooled liver into 2-centimeter slices, but you can also cut them into cubes. Some housewives marinate the entire liver, placing it in a jar in a spiral. You can do it this way too.

5. Pour a little marinade into the jar, about 3 fingers deep and fold the liver, but not to the top, approximately along the hangers. Then pour the marinade to the very top.

6. Now you can simply close it with a nylon lid, cool it and put it in the refrigerator. Remove the pieces as needed; the liver will keep well. But you can sterilize the jar in boiling water for 15 minutes and roll it up.

How to prepare fish soup from burbot liver

Burbot liver soup is a popular northern dish with an incomparable taste. But, in addition to the offal, it is desirable to have illicit pieces of fish (heads, tails, fins), not necessarily burbot. They are needed to prepare a rich broth.

Fish for broth;

0.3 kg of burbot liver;

1. Wash the fish products, add water and set the broth to simmer. Add carrots cut into slices and pieces of root parsley to it. Cook the broth for 30-40 minutes after boiling, depending on the type of fish.

2. Strain the broth, wash the saucepan and put it back on the stove. Let it boil, add salt.

3. Cut the potatoes into cubes and throw them into the pan.

4. After the potatoes boil, add the diced onion, then the washed millet. Let the soup boil, cook for 2 minutes.

5. Cut the burbot liver into wedges or cubes and place in a saucepan. Cook the soup for exactly 8 minutes.

6. At the end, add a bay leaf, herbs, pepper if necessary and add more salt. Turn it off. And if you want to get fish soup “like from a fire,” just set a few twigs on fire and put them in a saucepan.

White spots on the liver of burbot are the first sign that the fish was sick. This product should not be eaten. It is very rare, but there are dark spots on the liver, we also reject it. High-quality raw liver is pink in color, smooth, even and shiny.

Did the gall sac rupture when cutting the liver? Under no circumstances should you rush to rinse the product, as this will spread the bitterness over the entire surface. It’s better to put on gloves and cut off the affected areas with a knife along with the bile, do not spare the liver. Only then take off your gloves and wash the liver well, you can soak it in cold water for several hours, change the liquid periodically.

Burbot liver goes well with boiled rice, potatoes, and fried onions, so it can be used in pies fillings. But don't add too much fat.

It is believed that a burbot liver sandwich energizes, improves tissue metabolism and promotes muscle growth much more effectively than any anabolic drugs. Which is especially important for sports people.

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 a 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

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.

The diversity of the fish world is truly great. But among them there are special types that should definitely be given your close culinary attention. Burbot is one of these. The fish, which looks a little like a catfish, actually belongs to the cod order, but unlike its fellows, it lives in fresh water. Burbot fishing occurs during 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 in knowing how to cook burbot and how such a dish will be useful for your family.

Tasty and healthy

In the States, burbot is called the "poor man's lobster." The meat of this fish is reminiscent of 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. Therefore, burbot is considered a dietary product. It can and should even be eaten by people suffering from immune system disorders, heart disease and neurological problems. A huge amount of vitamins, micro- and macroelements, essential amino acids can provide full saturation to your body if you are sick or forced to limit yourself in food due to a special diet. This fish is especially useful for expectant mothers, children and the elderly.

Another distinctive 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 made from it are not only tasty, but will also help normalize cholesterol, improve mental activity, the condition of hair, skin and the whole body as a whole. What can you cook 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.

Remove the scales, gut the fish and remove the gills. Dry thoroughly to remove excess moisture. Cut the lemon and a couple of large onions into rings, mix salt and black pepper in a separate bowl, chop the greens. Now the fish needs to be well rubbed inside and out with a mixture of salt and spices, and then put a layer of lemon, herbs and onions in the belly. Grease a baking sheet with vegetable oil, place the onion - it will serve as a cushion for the burbot. Place the fish on top, sprinkle a little oil and place a few lemon rings on top. 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 probably really like it. This is how our great-grandfathers prepared fish, and they certainly knew a lot about preparing 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 off excess liquid, and then thoroughly pepper and salt (also inside). Dip the burbot in flour and lightly fry in a frying pan in vegetable oil on both sides. Place the fish in a buttered saucepan.

Combine milk and eggs, add salt and beat well until smooth. Pour this filling into a saucepan with burbot, sprinkle a little ground breadcrumbs on top and place in an oven heated to 180 degrees for 30 minutes. Grate the cheese on a coarse grater, sprinkle it on the almost finished fish and put it in the oven for a few more minutes so that the cheese melts. This is a great way to cook burbot tasty, quickly and unusually. You and your guests will definitely enjoy it!

Burbot with vegetables in sour cream sauce

How to cook burbot deliciously 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 fish can be easily combined with most foods. You can change or add them to your liking.

For half a kilo 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, add salt and fry. We cut the burbot into portions, pepper, salt, bread in flour and also fry in a frying pan on both sides. Place the fish in a suitable saucepan and place zucchini and chopped herbs on top. Spread sour cream on top, sprinkle with breadcrumbs and grated cheese, and sprinkle with a little oil. Bake until golden brown (about 20-30 minutes).

Bake burbot with tomatoes and herbs

This 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.

Season the fish pieces well with salt and pepper, pour in squeezed lemon juice and leave to marinate. Meanwhile, chop the garlic and onion and fry a little in oil, then add chopped herbs, crackers and simmer for a few minutes. Place peeled tomatoes in a baking dish (cut large ones into several pieces), and place pieces of burbot 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 liver pate. This dish can be served on its own or used for sandwiches. It is very simple to prepare, but you should take the choice of the main ingredient seriously. The liver should be pink and look healthy, without any inclusions or other defects. You should also very carefully separate the 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 else to cook burbot liver? The liver will turn out delicious if you simply fry it breaded with fresh vegetables. Here you can experiment. You can prepare burbot liver in almost the same way as any other. You can add different spices and even stew it with potatoes. Great dinner and great snack!

Cut the onion into half rings and grate the carrots, fry a little in sunflower oil. Then add pieces of liver, previously salted and rolled in flour. Continue simmering for a few more minutes, and at the very end add a handful of chopped herbs. 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 product fresh, and they don’t even deliver it frozen - burbot fish does not tolerate such storage very well. You already know how to prepare a healthy and tasty dish, and if you managed to get your hands on a fresh burbot carcass, be sure to treat your loved ones. You will certainly enjoy the tender fish meat and the amazingly tasty delicacy - burbot liver. Enjoy your meal!

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