In the fish world there is a great variety. But there are those species that should be given special attention. One such representative is burbot. In appearance, it resembles a catfish. Catch him in the cold season.
Fish meat tastes similar to lobster: tender, nutritious and contains few bones. It has a lot of protein, which is easily absorbed, and a small amount of fat. Burbot is considered dietary, as its meat does not contain carbohydrates. Such a fish is useful for people with an immune system disorder, heart disease, and neurological problems. The rich vitamin composition and nutrients found in fish contribute to the full saturation of the body.
The most useful part of burbot fish is the liver. It has a huge size, in addition, it is a real delicacy. The liver is not only tasty, but also benefits the body. What can we cook from burbot fish? The liver, of course, because it tastes great.
Fried burbot liver with croutons
The burbot liver is delicious . The recipes are different, and one of them will be presented now. The original and delicate taste of this dish will not leave anyone indifferent.
In fish, burbot liver is not inferior in quality to the same organ of cod, and to taste it is even more interesting.
It will be required:
- burbot liver;
- White bread;
- olive oil;
- salt pepper;
- green onions.
First, croutons are made. The liver needs a little salt, pepper and quickly fry in oil in a pan. The finished product is laid out on bread and sprinkled with green onions.
Recipe with vegetables
Fresh burbot liver is delicious. Recipes for cooking it with vegetables allow you to make the dishes quite juicy, they appeal to many.
It will be required:
- burbot liver;
- green onions;
- cucumbers
- Tomatoes
- greens;
- Bay leaf;
- 100 grams of vegetable oil.
We take the liver from the fish, wash it and place it in salted boiled water for fifteen minutes. After ten minutes, you must throw the bay leaf into the pan. After this, the product is fried in a pan until golden brown on both sides. Then it is laid out on a plate and decorated with greens and vegetables. If desired, the dish can be sprinkled with lemon juice.
Burbot liver pate with mushrooms
The burbot liver is very satisfying and tasty . The recipes for this product are quite simple. Paste is easy to make, and it can be stored for up to five days.
Components:
- burbot liver;
- champignon mushrooms or oyster mushrooms.
Cooking burbot liver according to this recipe requires the preparation of the main component. It should be washed and cut into small pieces. In a saucepan, cook until fully cooked in salted water. It takes about half an hour.
In another bowl, boil the mushrooms. Then all the ingredients are mixed, greens, spices are added, and the contents are crushed using a blender or meat grinder. The paste is ready.
Yakut
To prepare this wonderful dish, few products are required, but it retains all the beneficial properties of the miraculous ingredient. It is important to adhere to the recipe.
It will be required:
- 500 grams of liver;
- one glass of flour;
- spices to taste;
- two tablespoons of vegetable oil.
In order to cook fish from the liver, rinse and clean it from bile. After that, you need to season the product with spices. Vegetable oil is poured into the pan and put on a slow fire. The ingredient is cut into small portions, crumbled in flour. Then you need to fry everything until golden brown. Serving is recommended on a large dish decorated with herbs and vegetables.
Pickling recipe
The liver is washed under water, cleaned of bile and cut into small portions. Then it is boiled in boiled salted water over low heat for no more than fifteen minutes. The finished ingredient is thrown into a colander. After that, it is transferred to a glass jar. Vinegar is added to the remaining broth, and the liver must be added to the resulting liquid. Add bay leaf and spices to the dishes. Marinate the product in the refrigerator for two days.
Burbot is popular in many parts of the world. He is especially fond of cooking in Europe. Liver can be purchased at the store, but it is rarely available. If you follow the recipe, then dishes with this component will be unusually tasty and tender. Do not eat it if a person is prone to allergic reactions or there are problems with the liver and gall bladder.
Surprisingly, the burbot is big, and the liver can make up as much as ten percent of its weight. It is tender, fatty, unique in taste, and also becomes an excellent snack and filling for pies. To preserve more benefits, chefs are not advised to subject the product to lengthy heat treatment.