What can be prepared from fresh burbot liver. Burbot liver, cooking recipes. Cooking in a water bath

Burbot is, as you know, freshwater fish from the cod family. Her fishmongers, like the gourmets themselves, are especially appreciated for their large liver, because it contains a special complex that is very useful for human body substances. In addition, you can get a surprisingly soft and tasty pate from it.
How to cook burbot liver? Many gourmets eat this product raw, explaining that this is how the maximum amount enters the body. useful products. All other citizens who are not prone to a raw food diet can be offered a less extreme option. It will be much easier for the happy owners of the multicooker in this regard, because with minimal intervention at the table you will receive not only a perfectly cooked dish, but also a dish that has not lost its most important qualities.

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How to choose the right burbot?

note that the color of the ingredient should be slightly pink, creamy, but not gray or yellow.
No veins and spots should be visible, as well as sores, pits. good liver will be even, smooth, elastic. This is the one you need to buy.
Cooking
It is a pate made from burbot liver that turns out to be very tasty. It is prepared very quickly without much effort and everyone eats it just as quickly.

Burbot liver nutritional and palatability not inferior to the delicacy cod liver. The use of offal will strengthen the immune system, normalize the functioning of the heart muscle and protect against nervous diseases. At proper preparation juicy and tender with great taste and delicate aroma.

Easy fried liver recipe

Creamy liver pieces turn golden when fried. Outside, the offal becomes elastic, but inside it remains soft and tender. You need: 0.5 kg of fresh liver, an incomplete glass of flour, 1 tsp each. finely chopped black pepper and salt, 100 ml cooking oil.

A step-by-step cooking recipe is as follows. Rinse the offal thoroughly under plenty of water, blot with a towel, sprinkle with salt and pepper. Fry the whole breaded liver in hot oil on both sides for 3 minutes until golden brown. Cut the finished liver into long strips and serve on a warm plate with chopped parsley and sour cream sauce.

hearty pate

Appetizing and nutritious burbot liver pate can be served on dried toast or tartlets, as the treat is considered a delicacy. Required: 300 g liver, pair raw eggs, onion head, carrots, a pinch of fine salt, 2 tbsp. l. odorless oils.

Velvety and hearty pate should be cooked according to plan. Wash the offal under running water and boil for 3 minutes in salted water. Fry finely chopped onions and carrots in hot oil until golden brown. Hard boil eggs.

Kill the boiled liver in a blender bowl, mix with onions, carrots and eggs. Re-pierce the total mass at high speeds. The airy texture of the pate provides the dish with satiety and lightness. It should be served on a slice. white bread, lubricated with butter.

For subtlety of taste, fried mushrooms can be added to the pate.

original salad

prepare original and delicious salad how can appetizing snack to the holiday table.

Necessary: ​​300 g of burbot liver, 100 g of washed long-grain rice, 3 hard-boiled eggs, a bunch of green parsley and feather salad onions, a pinch of freshly chopped pepper and fine salt.

Cook spicy salad at home, you can follow these steps. Thoroughly wash the offal, pour water and boil for half an hour over medium heat. Boil rice.

Mash the cooled liver with a fork in a salad bowl. Pour crumbly rice. Grate the eggs on a coarse grater. Mix all the ingredients, salt and pepper the dish at will. Top with green onion feathers and curly parsley.

Important! The liver is a rather fatty product, so the salad does not require sour cream or mayonnaise dressing.

"Max" in a water bath

Appetizing and healthy liver delicacy, the recipe of which includes only spices. Components: 500 g offal, 1 tsp. finely ground salt, 1 bay leaf, 3-4 black peppercorns. The recipe for burbot liver is as follows.

Cut out the film from the liver, cut the flesh into medium pieces. Crush the peas with a mortar, mix with fine salt and sprinkle with burbot spices. Put offal and lavrushka in a jar.

Place the jar in a saucepan, fill it up to the shoulders with water and send to boil in own juice on the stove. Cook for an hour, open and cool the contents of the jar. Serve with any side dishes or spread on sandwiches. For an interesting shade of taste, sprinkle the fish pulp with lemon juice.

No need to put Bay leaf under pieces of the liver so that they do not acquire an unpleasant bitterness

Roast with vegetables

Dietary nutritious dish saturates the body with iron, which improves health in diabetes or arthritis. Required: 500 g of burbot liver, 1 tsp. finely chopped salt, a glass of wheat flour, 3 tbsp. l. vegetable oil, 1 carrot and onion, 1 bell pepper.

Step-by-step extinguishing of burbot. Cut the peeled liver into pieces, salt in a deep bowl and keep in the room for 15 minutes. Chop the onion into half rings, grate the carrots coarsely, and cut the pepper into thin strips. Put vegetables in hot oil and fry for 3 minutes.

Add pieces of liver, rolled in wheat flour, and fry them for 5 minutes on each side. Add ½ cup of potable warm water and salt and spices as desired to the roast. Simmer the ingredients for 20 minutes over low heat. When serving in portions, decorate the plates with herbs and offer bread baked to a golden crust.

ear

Fragrant and rich burbot fish soup with liver is a popular first course among northern residents. The soup has an incomparable taste and rich aroma. Necessary components: 500 g of fish heads and ridges for broth, 300 g of liver, 3 potato tubers, onion head, carrot root, 3 tbsp. l. washed millet, 1 tsp. mix of seasonings for fish soup, 5-6 branches of green parsley.

The way to cook soup step by step is as follows. Rinse the fish remains, pour drinking water. Pour sliced ​​carrots and chopped parsley into the soup, cook strong broth over low heat for 40 minutes. Strain the broth, boil again and salt as desired.

Send diced potatoes and diced onions to the ear. Pour millet last, boil the soup and boil for 2 minutes. Grind the liver into cubes and boil in the soup for 10 minutes. At the end, lower the parsley, herbs to taste, powdered pepper and, if necessary, salt. Serve the ear hot with a sprinkling of black pepper and herbs.

To give the soup the aroma of a fire, you need to set fire to a torch and put it out in a saucepan

canned food

Delicious canned burbot liver is a profitable snack for unexpected guests. The workpiece can be cut and served in slices or spread on toasted toast. You need: 300 g offal, 2 bay leaves, 6 sweet pepper peas, 2 clove buds, oil for pouring canned food, optional salt.

Delicious preparation of burbot liver slices can be done in these steps. Put the pulp of the offal in jars, not reaching the neck 2 cm. Salt each layer of pieces, lay with pepper, parsley and cloves.

Cover the blanks with lids, sterilize for 10 minutes from the moment of boiling and pour vegetable oil 0.5 cm above the last layer of fish. Roll up the jars and sterilize again for 15 minutes in the oven. Turn the jars upside down and wrap them so that the canned food cools slowly.

As a result

A variety of dishes from the delicious burbot liver can become original, appetizers, rich first courses or rich main courses. It is important to use high-quality raw materials, and also not to overdo it with salt and spices.

In terms of taste, burbot liver is in no way inferior to sea cod liver. Therefore, such a product can be safely 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.

Burbot, although he is a prominent representative cod fish lives exclusively in fresh water. Today, it does not often appear on our tables, but our ancestors prepared a lot of such fish from such fish. delicious meals. Don't know how to cook burbot liver? It's easy to fix! And let's start our page tour culinary arts from a simple pâté recipe.

Ingredients:

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

Cooking method:

1. Delicious pâté can only be prepared from a quality product. If you buy a liver separately, then 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, then this indicates that the liver is infected. If you yourself remove the liver from the carcass, then do not touch the gallbladder, otherwise both the liver and all the meat will be bitter.
2. So, we chop the liver into pieces and throw it into boiling salty and spicy water. With spices, you should not be zealous so as not to interrupt the taste of the offal itself.
3. Grind the boiled liver with a blender.
4. Boil eggs and peas, also send them to the bowl of the appliance and grind.
5. Finely chop the onion, three carrots on a fine grater, sauté the vegetables until golden brown, but do not overcook.
6. Now we combine all the components, salt, pepper and mix.

How delicious to fry the liver

Burbot liver can be fried different ways. For example, boil it together with seasonings, and then overcook 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 sticks of any size.
2. Sprinkle with salt and pepper, sprinkle citrus juice and leave for 15 minutes.
3. Bread the blanks in flour and fry in heated oil until golden. We spread 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 offal turns out to be very tasty, it can be served cold and hot. Of the ingredients, you need to take only the fish liver itself, bay leaf, peppercorns and salt.

Cooking method:

1. Chop the liver into pieces.
2. In a mortar, crush the peppercorns and mix them with salt.
3. Season the liver pieces with the prepared mixture and transfer to glass jar, put the lavrushka on top and twist the container with a lid.
4. We lower the jar with the contents into the pan, pour water and cook for an hour. During the entire cooking time, the jar must not be opened and shaken.
5. After the specified period, we take out the contents of the jar, cool and serve with any side dish.

jar recipe

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 finished product deteriorate ahead of time.

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

• salt, sweet sand;
• pepper mix, bay leaf.

Cooking method:

1. Cut the processed fish liver into cubes.
2. We will send a bay leaf to the jar, but not a whole one, in just a small piece of it. We also throw one pea of ​​pepper, it’s no longer worth it.
3. Now we put a little liver, sprinkle it with sugar and salt, then again form the liver layer, which we also season. Thus, we fill the entire bank.
4. We close the container with the contents, but not too tightly, lower it into a saucepan, pour water and put it on fire for an hour and a half.
5. After this time, we tightly twist the jars, turn over, cover and cool.

Burbot liver salad

Burbot liver can be cooked original salad with the addition of vitamin spinach and radish. For refueling, it is better to use homemade mayonnaise. The liver can be taken canned, but it is better to boil it yourself in spices.

Ingredients:

• 60 g radish;
• 65 g of burbot liver;
• 25 g celery;
• some spinach;
• dill, green onion;
• homemade mayonnaise.

Chard can be added to the appetizer. This plant is also called leaf beet.

Cooking method:

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

Marinate with vinegar

Burbot liver can be pickled 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 offal;
• 25 ml of vinegar;
• 10 peppercorns;
• two bay leaves;
• half a spoon of salt.

Cooking method:

1. In salt water, cook the liver for 15 minutes, then take it out and wait until the main ingredient has cooled.
2. Pour two liters of water into a saucepan, put lavrushka, 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. We twist the containers with lids and cool.

How to cook an ear from burbot liver

In the north, fish soup is often boiled from burbot liver. For the recipe, you will also need the tails, fins and heads of the fish. In this case, it is not at all necessary to take burbot, parts of another type of fish will do.

Ingredients:

• 320 g of 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 illiquid parts of the fish in a saucepan along with slices of carrots and parsley root, fill everything with water and cook the broth for 40 minutes.
2. Then we filter the broth and return it to the stove, put the potato cubes, then the onion cubes and add the millet.
3. After five minutes, add pieces of liver and cook for ten minutes.
4. It remains only to put a bay leaf and spices to taste. Turn off the ear and serve with chopped parsley leaves.

Now you know that burbot liver dishes can be very diverse 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.

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 also fry 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, rinse with running water.
• We cut the max into pieces. I don't skimp and the pieces always come out big.
• Pour water into a saucepan and put on the stove. Add salt to taste, bay leaf. We add the chopped liver and cook for about 15 minutes.
• Put in a colander and let the water drain.
• We pass through a meat grinder.
• Finely chop the onion.
• Heat up the pan and vegetable oil we heat the onion until it becomes transparent.
• Put the onion and liver in a bowl, mix, if necessary, add salt, black pepper. Some housewives put everything in a blender.
• Burbot liver pate is ready to eat.

Marinated burbot liver

• The first step is to boil the washed and cleaned liver for about 15 minutes. Then put in a colander.
• Cooking marinade: depending on the amount of liver used, pour into enamel pan water, throw bay leaves, peppercorns into it and heat up to 70 degrees.
• Add a couple of tablespoons of a six or nine percent solution of vinegar. Let the marinade boil and remove from the stove. Bay leaf and pepper can be removed or left. Place the pieces of the liver in steam-sterilized jars, pour over the marinade and close the lid.

Store conveniently in the refrigerator.

Bon appetit. Regards, Oleg

In the north of Russia, burbot liver is consumed raw. It is frozen, cut like a stroganina, 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 delicacy that melts in your mouth. In addition, burbot fatty liver is successfully used for medical and cosmetic purposes.

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Burbot liver: useful 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, the liver can be included in the diet even of those who are on a diet, as well as patients diabetes. Burbot meat does not contain carbohydrates, so it nutritional properties very valuable.

Regular consumption of burbot liver contributes to a significant reduction in the risk of cardiovascular and neurological diseases. Due to the large composition of vitamins and trace elements, this product reduces the likelihood of atherosclerosis.

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

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

Burbot liver - the basis for sandwiches

According to this recipe, you can cook a wonderful pate, which is useful for breakfast. For this you will need the following ingredients:

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

First you need to boil the brine. To do this, put salt, peeled carrots, parsley, onion, bay leaf and spices in a pot of water. Then they put it on medium heat, as soon as the liquid boils, they launch the liver there. After that, you need to reduce the cooking temperature and cook 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 put it on a film. Twist the sausage, put in the refrigerator for a day. After the allotted time, it can be consumed with black bread.