Burbot (recipes with such a component are described in detail below) is a fish of the cod family (freshwater), which is valued for nutritious meat and the absence of small bones. It should also be noted that the liver of this river inhabitant is very popular in cooking. However, today we will consider only those dishes from burbot, the recipes of which are recommended to use only fillet.
Tasty and rich ear
Every fishing enthusiast has his own way of making such a soup. But if you belong to those people who are not involved in fishing, then you can make a tasty and rich first dish of burbot according to the recipe described below. For this you will come in handy:
- burbot fresh - 1 large fish ;
- carrots are not very big - 2 pcs.;
- odorless vegetable oil - 3 large spoons;
- bitter onion - 2 heads;
- cloves, cinnamon, small salt - add at will and taste;
- Madeira - 1/3 faceted glass.
Ingredient preparation
Burbot (recipes with such fish are always simple) is prepared quite quickly and easily. In this regard, the ear can be made from it in the country, and on a hike, and on ordinary outdoor recreation. But before that, a freshly caught product should be carefully processed. To do this, you need to clean it of scales, cut off all the fins, head and tail, and then gut and chop into pieces up to 4 centimeters thick.
If vegetables and spices are additionally used for cooking fish soup, then you will definitely get tasty and fragrant burbot. First course recipes usually include carrots and onions. We did not deviate from the standards and also acquired the named vegetables. They should be washed, and then cut into not very thick circles and rings.
Heat treatment
To prepare fish soup from burbot, you need to take a large pot, fill it with water for 2/3, and then add chopped carrots and put on fire. While the vegetable is cooked, you should do the sautéing of onions. It is required to put it in a pan, season with vegetable oil, cloves and cinnamon, and then lightly fry (until transparent). After the carrots become a little soft, put in the broth pieces of fish and sauteed onions. In this composition, it is desirable to cook the ingredients over low heat for half an hour. During this time, the fish should become completely soft. At the end, it is necessary to pour Madeira into the soup, and then mix everything thoroughly, remove from the stove, arrange in plates and sprinkle with chopped herbs.
Burbot cutlets: cooking recipes
The meat of this fish is best for cooking cutlets.
This fact is due to the fact that it is juicy, oily and without small stones. To make the presented dish, we need the following ingredients:
- burbot fillet - about 1 kg;
- wheat bread - 250 g;
- fat cream - 200 ml;
- sweet onions - 2 pcs.;
- black allspice, salt - add to the minced meat to taste;
- large egg - 1 pc.;
- vegetable oil - for frying;
- wheat flour, and better breadcrumbs - for dipping cutlets.
Cooking basics
Burbot fish, recipes with which always include only simple and affordable ingredients, is often used to make cutlets. In such a fish there are no small bones, as in other species of the cod family, for which it is valued so highly.
Before you start frying the finished products, they should be properly formed. To do this, take wheat bread, put it in a bowl and completely soak in fat cream. After this, you need to peel the onions and chop it together with the burbot fillet in a meat grinder. Next, you should combine the softened wheat bread, minced fish, beaten egg, salt and black pepper in one dish, and then mix them thoroughly until a mass of homogeneous consistency is formed.
The formation of products and their frying
After the base for the cutlets is ready, it must be picked up in the amount of two large spoons, and then rolled into a ball, slightly flattened and roll in wheat flour or breadcrumbs. Next, you need to strongly heat the vegetable oil in a pan and lay out several formed products. They should be fried on both sides until a reddish crust appears. After the actions done, the finished cutlets must be placed on paper napkins, thereby eliminating excess fat. Serve this dish to the table preferably in a hot condition, along with a side dish of potatoes or pasta.
Fried burbot: recipe
Frying such a fish is a pleasure, because it is prepared in just 25-35 minutes.
So, for such a dish we may need the following ingredients:
- medium-sized table salt and allspice - add to taste;
- burbot fresh or fresh-frozen - 4-5 pcs.;
- refined vegetable oil - for frying;
- wheat flour of any grade - for dipping the product.
Treatment
Before frying fish, it must be processed. To do this, you need fresh or frozen burbot. It is necessary to cut off all the fins, head and tail from it, take out the insides, and then rinse thoroughly. Further, the product must be chopped into portioned pieces up to 4 centimeters thick and well seasoned with salt and pepper.
Frying the product in a pan
After processing the fish, it is necessary to roll it in wheat flour from all sides, and then immediately begin to fry. To do this, take a pan, pour oil into it and heat it up strongly. When light smoke comes from the vegetable fat, put burbot slices into it. This product must be fried on both sides until a crisp and golden brown crust appears.
Proper serving
As you can see, dishes using fish such as burbot (recipes are presented above) are cooked very quickly, and they turn out to be incredibly tasty and satisfying. After this product is fried in a pan, it should be laid out on a portioned plate, and a side dish (mashed potatoes with gravy, pasta, spaghetti, buckwheat cereal, etc.) should be placed next to it. In addition, it is advisable to present wheat bread and a fresh salad of cucumbers and sour cream to such fish. Enjoy your meal!