Burbot liver in the oven. Burbot (liver): favorite recipes

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.

Burbot LIVER IN A WATER BATH

A water bath is a culinary technique that does not allow the product to be heated above the boiling point of water. And the boiling point of water is exactly one hundred degrees Celsius. Not more. But no less. Enough for any liver. Especially the most tender burbot liver.

If you were not too lazy to spend a late autumn night on the river bank, happiness smiled on you and you caught a big burbot, be patient in the kitchen a little more and you will get a magnificent dish, a real masterpiece of taste.

We will tell you how to deal with the burbot itself in another chapter, but now we are interested in its liver. The liver of burbot is large. Especially the big burbot. Several smaller ones will also work.

But first, it needs to be removed. To do this, we open the abdomen of a burbot that has been well washed from mucus. We do this carefully so as not to damage the gallbladder.
A small translucent sac with a greenish liquid, this is bile. Experienced fishermen separate it with one movement of the hand.

But we won't take risks. Because bile spilled through negligence will spoil not only the liver, but also all the burbot meat with its bitter, cloying taste. It cannot be washed off with any amount of water.

Therefore, carefully, very carefully, we cut it out with a sharp small knife. Don't skimp on a small amount of liver to preserve everything else. Having separated the liver, cut it into small, identical pieces if possible and put them in a deep bowl.

We will need an ordinary glass liter jar. Pour boiling water over it thoroughly. Try not to get burned. After draining the remaining water from the jar and making sure to let it dry, we lay the pieces of liver in layers, lightly sprinkling each layer with salt, broken bay leaves and ground black pepper. You can season with a tablespoon of vegetable oil. But not necessarily, burbot liver is already quite fatty.

Cover the jar with the product with an ordinary metal lid. Just cover, don't roll up. The lid is only needed to prevent steam and water from getting into the jar.

Now you will need a large, approximately five-liter saucepan. We place a small kitchen waffle towel folded several times at the bottom and place a jar of liver on top. Pour water so that it reaches the neck of the jar, but under no circumstances gets inside. The towel is needed to ensure that the bottom of the jar does not come into contact with the bottom of the pan.

Place the pan on the lowest heat, cover with a lid, and bring the water to a boil. All you have to do is wait about forty minutes.

Burbot belongs to the cod fish family. But that cod liver you bought at the store doesn't come close to competing with what you'll get if you do it right.

Let the liver cool directly in the jar. Place it on a plate. You will need a piece of white and a piece of black bread to truly appreciate the taste of what is cooked.

This is a holiday! And you shouldn't celebrate it alone. Invite your friends. Make a nice toast. Enjoy.

Bon appetit.

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 some liver, sprinkle it with sugar and salt, then again we 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 do.

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.

In northern Russia, burbot liver is consumed raw. It is frozen, cut like plantain, and then dipped in salt and pepper and eaten while it is still frozen. In the central part of the country, people are more spoiled, so there are a lot of recipes for preparing various dishes using this melt-in-your-mouth delicacy. In addition, the fatty liver of burbot is successfully used for medical and cosmetic purposes.

Burbot liver: beneficial properties

Almost 10% of the burbot's weight comes from its liver. The fat of this fish has a low viscosity, so it is easily absorbed by the human body. In addition, liver can be included in the diet even of those who are on a diet, as well as those with diabetes. Burbot meat does not contain carbohydrates, so its nutritional properties are very valuable.

Regular consumption of burbot liver helps to significantly reduce the risk of cardiovascular and neurological diseases. Thanks to the large composition of vitamins and microelements, this product reduces the likelihood of atherosclerosis.

Inspect the liver before cooking. A quality product should not have white plaques

If you consume burbot liver at least 2 times a year, you can increase mental abilities, immunity and improve vision. In addition, such nutrition helps prevent caries and has a positive effect on the condition of the skin and hair. The delicacy must be included in the menu of pregnant women, as well as children from 3 years of age.

Burbot liver - the basis for sandwiches

Using this recipe, you can prepare a wonderful pate that is healthy to eat for breakfast. To do this you will need the following ingredients:

1 burbot liver; - 1 carrot; - 1 onion; - parsley; - dill; - bay leaf; - black peppercorns.

First you need to cook the brine. To do this, place salt, peeled carrots, parsley, onion, bay leaf and spices in a pan of water. Then put it on medium heat, as soon as the liquid boils, put the liver in there. After this, you need to reduce the cooking temperature and cook for 25 – 30 minutes. Then remove the pan from the stove, but do not remove the liver. As soon as the product has cooled, twist it through a meat grinder and place on film. Roll up the sausage and put it in the refrigerator for a day. After the required time, it can be consumed with black bread.

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 and 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