Burbot liver in a water bath. How to cook burbot liver? Burbot liver at home How to cook burbot liver in a frying pan
Burbot is, as is known, is a freshwater fish from the cod family. Its fish traders, as well as gourmets themselves, especially value it for its large liver, because it contains a special complex of substances that are very useful for the human body. 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. healthy products. All other citizens who are not inclined to a raw food diet can be offered a less extreme option. In this regard, it will be much easier for the lucky owners of a multicooker, because with minimal intervention to the table you will receive not only a perfectly prepared dish, but also a dish that has not lost its most important qualities.
Read also:
How to choose the right burbot?
note that the color of the ingredient should be slightly pink, creamy, but not gray or yellow.There should be no visible veins or stains, as well as ulcers or pits. A good liver will be even, smooth, and elastic. This is exactly what you need to buy.
Preparation
The pate made from burbot liver turns out to be very tasty. It cooks very quickly without much effort and everyone eats it just as quickly.
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, luck smiled on you and you caught a big burbot, just have a little more patience in the kitchen and you will succeed great dish, a real taste masterpiece.
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 entering 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 the prepared food.
This is a holiday! And you shouldn't celebrate it alone. Invite your friends. Make a nice toast. Enjoy.
Bon appetit.
Step 1: Step 1: cook the burbot liver.
As I already said, burbot liver is very easy to prepare. But before you start cooking, you need to prepare the liver itself. And they begin when you buy a liver at the market. To choose a good liver, you need to examine it from all sides. There should be no white spots on the liver- they say that the fish was sick. Also there should be no black spots– fresh burbot liver is pale pink in color. By choosing high-quality liver, you will ensure yourself and your loved ones not only the excellent taste of the future dish, but also good health. To prepare the liver for cooking, you need to rinse it thoroughly under cool running water. Examine it for the presence of remains of the gallbladder and other offal. If any of them remains, the taste of the liver will become bitter and spoiled. After removing the excess, rinse the burbot liver again and place it in a cooking pan. Fill with water and salt. Place the pan with burbot liver over medium heat and after the water boils, cook over reduced heat. within 15 minutes. When the specified time is up, place the liver in a colander and leave to drain. Half the job is done.Step 2: prepare jars and marinade.
You don't need much to marinate the liver. Fill the second pan with about two liters of water and put it on the fire. . Rinse Bay leaf and put them in water, followed by peppercorns. After the water has warmed up slightly, measure two tablespoons of 9 percent vinegar and mix into the water. Bring the marinade to a boil and turn off. Use a slotted spoon to catch the pepper and bay leaves and discard. The marinade is ready. Simultaneously with the marinade, we sterilize the jars. If necessary, wash them in advance with detergents. Lids too. Place a full kettle on the fire and wait until it boils. In a deep bowl, pour the resulting boiling water over the lids.
Now it's the turn of the cans. Remove the lid from the kettle and invert the jar, placing it in the neck of the kettle. So she must stand minutes 3. And you don’t need to turn off the fire under the kettle, just reduce it to a level below medium. Both jars and their lids are sterilized. Step 3: marinate the burbot liver.
When the burbot liver has cooled and glassed, it needs to be cut into pieces. Transfer it to the board and cut it slices, 2-3 cm thick; or 3x3 cubes. First pour a little marinade into sterilized jars, about 5 cm from the bottom. Then carefully place the pieces of liver into the jar under the shoulders of the jar. Fill the rest of the area with marinade and close the jar with a lid. You can also marinate a whole liver. Many people do this. A whole burbot liver is placed in a spiral in a jar and closed. Step 4: storage and consumption.
It is best to store a marinated, closed jar of burbot liver in the refrigerator. It can be on the bottom shelf against the wall. But, as a rule, it does not last long and is quickly eaten. Marinated burbot liver is an excellent snack for festive table. In addition, pickled burbot liver is added to various fish salads, or used as a side dish. Pates are also made from pickled liver. In fact, there are a lot of options. The main thing, as they say, is desire! Bon appetit! Some may find it strange that the liver is not marinated with a lot of spices. This is due to the fact that burbot liver loses its own flavor and can harden. The less spices, the tastier it is. Therefore, when you decide to add other spices, do not add too much of them.
Often mushrooms, such as oyster mushrooms or champignons, are sealed with burbot liver in the same jar.
Burbot liver is also excellent for making fish soup.
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 in vegetable oil heat treatment onions until they become 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 into enamel pan water, add bay leaf, 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
There is great diversity in the fish world. But there are also species that deserve special attention. One of these representatives is burbot. By appearance it resembles a catfish. They catch it in the cold season.
The fish meat tastes similar to lobster: tender, nutritious and contains few bones. It contains a lot of protein, which is easily digestible, and a small amount of fat. Burbot is considered dietary because its meat does not contain carbohydrates. This fish is good for people with immune system disorders, heart disease, and neurological problems. Rich vitamin composition and useful material, found in fish, help ensure full saturation of the body.
The most useful part of burbot fish is the liver. It is huge in size, and in addition, it is a real delicacy. Liver is not only tasty, but also benefits the body. What can be prepared from Liver, of course, since it has an excellent taste.
burbot with croutons
Liver is very tasty in different ways, and one of them will now be presented. The original and delicate taste of this dish will not leave anyone indifferent.
The liver of burbot fish is not inferior in quality to the same organ of cod, and it is even more interesting in taste.
You will need:
- burbot liver;
- White bread;
- olive oil;
- salt pepper;
- green onions.
First the croutons are made. The liver should be lightly salted and peppered and quickly fried in oil in a frying pan. The finished product is laid out on bread and sprinkled with green onions.
Recipe with vegetables
Fresh burbot liver is very tasty. Recipes for cooking it with vegetables make the dishes quite juicy, and many people like them.
You will need:
- burbot liver;
- green onions;
- cucumbers;
- tomatoes;
- greenery;
- Bay leaf;
- 100 grams of vegetable oil.
The liver of the burbot fish is taken, washed and placed in salted boiling water for fifteen minutes. After ten minutes, you need to throw the bay leaf into the pan. After this, the product is fried in a frying pan until golden brown on both sides. Then it is laid out on a plate and decorated with herbs and vegetables. If desired, the dish can be sprinkled lemon juice.
burbot with mushrooms
Very nourishing and tasty. The recipes for this product are quite simple. The pate is easy to make and can be stored for up to five days.
Components:
- burbot liver;
- champignon or oyster mushrooms.
Burbot according to this recipe requires the preparation of the main component. It should be washed and cut into small pieces. Cook in a saucepan in salted water until fully cooked. This takes about half an hour.
Boil mushrooms in another bowl. Then all the ingredients are mixed, herbs and spices are added, and the contents are crushed using a blender or meat grinder. The pate is ready.
In Yakut
This wonderful dish requires only a few ingredients, but it preserves everything. beneficial features miracle ingredient. It is important to stick to the recipe.
You will need:
- 500 grams of liver;
- one glass of flour;
- spices to taste;
- two tablespoons of vegetable oil.
To prepare liver from burbot fish, you need to wash it and clean it of bile. After this, you need to season the product with spices. Poured into the frying pan vegetable oil and put on low heat. The ingredient is cut into small portions and rolled in flour. Then you need to fry everything until golden brown. It is recommended to serve on a large platter decorated with herbs and vegetables.
Pickling recipe
The liver is washed under water, cleared of bile and cut into small portions. Then it is boiled in boiling salted water over low heat for no more than fifteen minutes. The finished ingredient is placed in a colander. After this it is transferred to glass jar. Vinegar is added to the remaining broth, and the resulting liquid should be poured over the liver. Add bay leaf and spices to the bowl. The product is marinated in the refrigerator for two days.
Burbot is popular in many parts of the world. They especially love to cook it in Europe. You can buy liver in the store, but it is rarely in stock. If you follow the recipe, dishes with this component will be extremely tasty and tender. You should not eat it if a person is susceptible to allergic reactions or has problems with the liver and gall bladder.
Surprisingly, the burbot fish is large, and the liver can make up as much as ten percent of its weight. It is tender, fatty, unique in taste, and also makes an excellent snack and filling for pies. To preserve more benefits, chefs do not recommend subjecting the product to long-term heat treatment.
