In this article we will look at how to cook burbot. This is a delicious freshwater fish. Unlike typical inhabitants of rivers and lakes, it has quite a few bones. Its fillet tastes like fat trout. Therefore, fish with speckled color is often used in the preparation of pies, since the juice very well soaks the dough. Good burbot in the so-called "Triple Ear". The liver of this fish is enlarged, and it is possible to cook incredibly delicious paste from it. If you come across caviar, also do not rush to throw it away - you can cook a good snack.
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Having decided how to make burbot, you need to cut it accordingly. If the fish is young and small, we clean it from scales. If burbot is already aged, his skin is coarsened and will chew poorly, and the flesh in a sort of carapace will be poorly baked. Therefore, it makes sense not to bother with cleaning the scales, but to completely remove the skin from the carcass. This is done simply. At the head we make an incision, pry up the skin and tighten it like a stocking. Next, cut the belly, get out the liver and (if you're lucky) caviar, throw out the rest of the insides. Fins and tail also go to the bin. If you are dealing with frozen fillet, you need to shift it from the freezer to the lower shelf of the refrigerator.
Well, now we will think
how to cook fish. Burbot is very tasty if you bake it in the oven. In addition, this is the easiest and fastest way. If guests are already on the doorstep, you cannot do without this recipe. Cut the onion and large tomato into thin slices, finely chop the dill and parsley. Salt and pepper the vegetable mixture, squeeze the juice from half the lemon into it. Rub the prepared carcass of burbot inside and out with salt and pepper, lubricate with vegetable oil. In the abdomen, put a few tablespoons of the
vegetable mixture. Cover the baking sheet with a piece of foil. We put half of the remaining vegetable mixture on it. We put our fish on a barrel on this pillow. Cover with the remaining vegetables from above. Wrap the foil in an envelope. Do not swaddle the fish tightly - during baking there should be free circulation of juices and aromas. How to
cook burbot in the oven? Just put the pan in the oven preheated to 180 Β° C and hold there for about 40 minutes. A quarter of an hour before full cooking, carefully unfold the foil so that the fish is browned.
You can simply roll slices of fillet in flour and fry in vegetable oil. But if you want to serve fish on a festive table and think how to cook burbot tasty, let's complicate the task a little and fry it in batter. To do this, mashed two onions in a blender. Add 2 raw eggs and 2 tablespoons of sour cream. Stir and begin to introduce the flour. We determine its amount by eye - the dough should come out as fritters - moderately thick. Sprinkle the prepared fillet pieces with lemon juice, dip in batter and fry on both sides in sunflower oil.
Another way to cook burbot is to stew it in sour cream. First, bread the fillet slices in flour mixed with salt and pepper, and fry until golden brown. Put the fish on a plate. Place finely chopped onions and shabby carrots in a pan, passer in oil. Pour with sour cream and simmer for about five minutes over low heat. Then put the fish slices in the sauce and simmer for 10 minutes under the lid.