How to cook burbot liver? Burbot liver at home

Burbot is the only fish of the cod order that lives in fresh water. It is not inferior in nutritional value and taste to marine cod species. Many healthy and nutritious dishes are prepared from this fish and its by-products.

Buying a whole burbot in a store, and even more so catching it yourself, is a great success, since the lucky owners will be in for a truly gastronomic pleasure.

How to prepare burbot liver correctly and how to preserve it is described in detail in this article.
Ingredients in recipes for preparing liver from fresh burbot are given in grams per serving. Do you cook burbot?

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  Read also:  AzNIIRH: Why you can’t catch shemaya in the Don after it was excluded from the Red Book of the Russian Federation

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Total votes: 100

17.04.2020

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Classic recipe

The classic way to prepare the fish product under discussion is pate. Burbot liver makes a delicate, nutritious treat, which is especially delicious spread on crispy toast made from white and black bread. These pate sandwiches will be an excellent breakfast option.

What ingredients will you need?

For the dish you need to take:

• fresh burbot liver – 320-340 g;
• onions and carrots (medium size) – 1 pc.;
• eggs (pre-cooked until the yolk is firm) – 2 pcs.;
• fresh green peas – 1 tbsp.;
• oil, spices, salt.

This amount is enough to make a delicious pate.

Step-by-step cooking process

The cooking process includes several stages:

1. To prepare a delicious pate, you need to choose a high-quality liver - without defects, creamy in color. The best option is to remove part from a fresh carcass yourself. At the same time, it is important not to touch the gall bladder so that the meat does not turn out bitter.
2. The prepared liver needs to be cut into small pieces, and then placed in boiling water. It is advisable to immediately salt the water and add spices to it. For example, a mixture of spices specially formulated for fish products. The main thing is not to overdo it with spices so that they do not overpower the delicate taste of the liver itself.
3. The fish by-product will cook for about a quarter of an hour over medium heat. The exact time depends on the size of the liver pieces.
4. When the product is already cooked, it should be cooled directly in the liquid and only then blended with an immersion blender until it becomes a homogeneous puree.
5. Fresh or frozen green peas also need to be cooked. It is enough to immerse the product in boiling water for 5-6 minutes. You will need to cook the eggs in the same way. They must be cooked in advance until the yolk is firm.
6. To prepare vegetable frying, you need to peel the onions and chop them into small cubes. And carrots without skin - process with a grater with medium or large divisions.
7. At the next stage, both chopped vegetables are sent to a frying pan with heated oil. For example, it’s delicious to use a mixture of butter and sunflower for frying.
8. When the roasted vegetables become golden brown, you will need to cool them. The onions and carrots should turn golden. But it is important not to overcook them, so that the taste of the pate ends up being tender and without bitterness.
9. Pieces of eggs, boiled peas and vegetable mass must also be processed in a blender, and then mixed with chopped liver. The result should be the most homogeneous pate without large inclusions of ingredients. It is salted to taste.

You can also add pepper to the mixture.

What can I add?

When preparing pate, butter is often added to its composition. It is first softened. Oil should occupy approximately 1/3-1.4 of the mass of the pate. Adding fat will make the mass especially tender, tasty, with a light creamy taste.

Rules for serving dishes, decoration

Fish liver pate is served on crispy toast. If butter was not added to its composition, then you can first coat the pieces of bread with softened fat, and spread the prepared snack on top. It’s delicious to top the resulting sandwiches with a slice of fresh or pickled cucumber. The pate can not only be spread on bread, but also used to make fillings for pancakes and savory vegetable cakes.

What can be prepared from burbot liver

Before cooking, the liver is cleared of film, washed and cut into pieces. The product should not be subjected to prolonged heat treatment, as it will become dry and tasteless. Burbot liver can be boiled in a small amount of water, fried, stewed, made into pate or canned in a water bath.

Important. Spices occupy a special place in the preparation of this product - you should be careful with them so as not to spoil the taste and aroma of the dish.

Burbot liver in its own juice in a jar

The offal prepared according to this recipe turns out very similar to canned cod liver. This is not surprising - burbot belongs to the cod family. For this dish you will need to prepare:

• 400 g liver;
• 40 g vegetable oil;
• 8 g salt;
• 8 g sugar;
• bay leaves, pepper.

At the bottom of small prepared glass jars (preferably 200 ml each) place ½ bay leaf, 1 pea of ​​black and 1 allspice. Pieces of liver are placed loosely on top and poured with oil.

Then pasteurize (keep in a water bath) the containers in a wide saucepan for 1 hour. They do it like this:

• Place a clean flannel or a piece of waffle towel on the bottom of the pan;
• put jars on it;
• cover with lids;
• pour cold water up to the hangers of the jars;
• turn on the fire, heat it up, but do not boil, but maintain the water temperature at 85-90 degrees.

After the specified time, the jars are removed, sealed and cooled. Store in the refrigerator. You can immediately use it for its intended purpose - as a pate or with a side dish. To highlight the taste, sprinkle with lemon juice.

How to cook burbot liver deliciously in a frying pan

This product should be fried carefully, since it is not particularly suitable for such cooking and smells like fish oil during cooking. In order not to discourage the appetite during the frying process, especially in children, pieces of liver must first be breaded, for example, in breadcrumbs:

• the product is washed, films, blood clots, etc. are removed;
• cut into small pieces 1.5 cm thick;
• dry with napkins;
• salt, pepper;
• dipped in ground breadcrumbs;
• fry in butter for 5 minutes on both sides.

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Serve with parsley and lemon slices, garnish with potatoes if desired.

For another recipe you will need:

• 400 g liver;
• 1-2 eggs;
• 1 tsp. lemon juice;
• 120 g flour;
• salt, spices.

First, the pieces are sprinkled with lemon juice, salted, spices are added and left for 7-8 minutes. Then breaded in flour, dipped in a lightly beaten egg, and again in flour. After this, you need to quickly fry (1-2 minutes) on both sides in hot oil. The delicacy prepared in this way turns out to be unusually tender; it is best served with separately fried onions.

The product will be very tasty if you boil it first:

1. Boil the liver in salted water with bay leaves and onions.
2. Remove and cool.
3. Fry in a frying pan until crusty.

Serve with fresh or pickled cucumbers and herbs.

In addition, you can make an interesting dish with vegetables. It will require:

• 500 g liver;
• 300 g tomatoes;
• 1 sweet pepper;
• 1 eggplant;
• 0 g vegetable oil;
• salt, spices.

The liver is cut into strips and quickly fried in a frying pan, vegetables are stewed separately. Before serving, combine, heat for 2-3 minutes and sprinkle with herbs.

Recipes for burbot liver pate

Of the variety of cooking methods, I would like to highlight canned food for the winter. For one of them you need to prepare:

• 400 g of product;
• 2 tbsp. water;
• 2 tsp. table vinegar;
• salt and pepper to taste.

Boil small pieces in salted water for 10 minutes, add spices, cool, and transfer to jars. Keep in the refrigerator for 2-3 days. For longer storage, pasteurize.

For the pate you need to take:

• 300 g liver;
• 1 onion;
• 200 g wild mushrooms;
• 100 ml vegetable oil;
• salt, pepper.

The pieces are first boiled in salted water for 12 minutes, the mushrooms are fried with onions. Then beat everything with a blender and put it in jars. For winter storage they are pasteurized.

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A delicious snack made with pickled cucumbers:

• boil 2 eggs and the liver separately;
• 2-3 cucumbers, ½ onion, eggs and liver, beat in a blender;
• salt, pepper, mix.

This delicacy on toast is appropriate for a buffet or holiday table, and for a snack with tea.

With green peas

To prepare you will need:

• 400 g liver;
• 1 large onion;
• 1 medium carrot;
• 2 eggs;
• 120 g green peas;
• 60 g butter and 10 g vegetable oil;
• salt and pepper to taste.

First, you should boil all the products separately, except for the onion - fry it until transparent in vegetable oil. Then cool everything and beat with a blender. After this, add butter, spices and mix.

Important! To get the ideal consistency of the pate, you can rub it through a sieve.

With mushrooms

The cooking process consists of several stages:

1. Boil 3 eggs and 300 g of burbot liver separately.
2. Finely chop and fry 1 onion until transparent, add chopped mushrooms (200 g) and simmer for 10 minutes.
3. Grind all products with a blender.
4. Add 1 tbsp. l. mayonnaise, chopped dill, squeeze 1 clove of garlic, mix.

This pate can be stored for 2-3 days in the refrigerator.

Burbot liver is a wonderful source of energy for a person who has no time to monitor the composition and usefulness of food. The fish oil contained in this product has a positive effect not only on the skin, hair and nails, but also on the entire body as a whole.

Mushroom pate

Another popular version of this snack among chefs is with the addition of mushrooms.

Burbot liver. How to cook? You can make a delicious pate with mushrooms.

Liver-mushroom pate has a very bright, rich taste. It also works well on sandwiches and pancakes.

What ingredients will you need?

For the dish you need to take:

• burbot liver (fresh) – 330-350 g;
• mushrooms – 300-320 g;
• white onion – 1 head (small size);
• salt, a mixture of ground colored peppers.

For this version of the pate, small jars are also taken. The optimal size is 150-250 g. Any mushrooms are suitable for treats. But the easiest way to work is with champignons.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, remove the outer skin of the champignons in a thin layer. There is no need to wash them, you can just wipe them with a wet sponge. Such mushrooms absorb water very quickly.
2. Next, the champignons need to be cut into slices or medium-sized cubes. The resulting pieces are poured into a frying pan with heated oil (vegetable oil or its mixture with butter).
3. You can immediately add onions to the mushrooms. To do this, it is first cleaned and chopped into small cubes.
4. Together, the ingredients need to be fried until all the excess liquid has evaporated from the pan and the onion-mushroom mass is slightly browned.
5. The burbot liver should be cleaned of all excess, then chopped into medium pieces, poured with salted water and sent to the stove to cook. The offal will take about a quarter of an hour to prepare.
6. When the liver is completely cooked and cools right in the broth, it needs to be mixed with onion and mushroom frying (also not hot) and placed in a blender bowl. Together the products are beaten until smooth. If the cook doesn’t have a blender at hand, you can pass the ingredients through a meat grinder.
7. All that remains is to add salt and pepper to the mixture.

To make the pate even tastier, you can cook caviar from a fish carcass along with the liver. It is also added to the mass. Finely grated/processed/curd cheese can also be mixed with the products listed above (then you get a French version of the snack). The proportions of ingredients are determined by taste.

The more cheese there is in the pate, the creamier the taste it will have.

Rules for serving dishes, decoration

The pate is served with slices of fresh bread or toast. To reduce the calorie content of the snack, you can spread it on slices of fresh cucumbers and sweet peppers. You can coat the zucchini cake layers with pate and add tomato slices to the filling.

In a jar for the winter

You can even cook burbot liver in jars for the winter.

If done correctly, the treat will keep well until next season. It is best to take small jars for snacks so that you have time to eat their contents after opening. The optimal size of cans is 200 g.

What ingredients will you need?

For the dish you need to take:

• fresh burbot liver – half a kilo;
• black pepper - 3-4 peas for each jar;
• bay leaf – 1 pc.;
• sugar – 1 pinch;
• coarse salt.

Step-by-step cooking process

The cooking process includes several stages:

1. The most important thing in this recipe is preparing the container. First, the jars need to be thoroughly rinsed and then sterilized. Lids are processed in a similar way. If you skip such an important step, the snack will spoil ahead of time. Next, the jars and lids should dry naturally. You shouldn't choose them with towels.
2. The fish liver needs to be removed from all excess, after which it must be cut into small cubes.
3. First, 3-4 black peppercorns and a piece of laurel leaf are sent to each jar (the whole one will be too much for small containers). 1 layer of liver is laid out on top. It is sprinkled with a small amount of granulated sugar and a pinch of coarse salt.
4. Next, the layers are repeated in the same way until each jar is filled.
5. At the next stage, the containers with all the contents will need to be closed, but not too tightly. They are immersed in a pan lined with a towel made of natural material and filled with water. In this form, jars with future canned food are processed over low heat for approximately 90-95 minutes.

When the specified sterilization period has expired, you can remove the containers with the liver from the water, screw on their lids tightly, turn them over, cover with a warm cloth and cool. Cans of treats that are no longer hot can be moved to the cellar or to the bottom shelf of the refrigerator for storage.

Rules for serving dishes, decoration

Open a jar of canned burbot liver just before serving. It makes a delicious stand-alone snack that is suitable even for a holiday table. In addition, pieces of liver can be added to various warm and cold salads.

In its own juice

You can cook burbot liver deliciously in its own juice. This is a very simple, quick and affordable recipe. In addition to the main ingredient, only coarse salt and beet sugar, as well as bay leaves are added to it.

The latter are an optional ingredient, but they make the treat more spicy and piquant.

What ingredients will you need?

For the dish you need to take:

• burbot liver (fresh) – half a kilo;
• bay leaf – 1-2 pcs.;
• salt and beet sugar - to taste.

The finished snack will be placed in miniature glass jars - 150 g each. 3 such containers will be enough.

Step-by-step cooking process

The cooking process includes several stages:

1. The process should begin with careful preparation of the liver. It is important to choose the freshest possible product so that the snack from it can be stored well for a long time.
2. The liver should be washed with running cold water, and the veins should also be removed. Be sure to cut off excess fat and bile from offal. Afterwards, the remaining part can be cut into small portions. It is advisable that they turn out “in one bite”. In this case, the treat will be especially convenient to try.
3. Small, thoroughly washed jars will need to be sterilized. The same steps are repeated with lids.
4. A pinch of bay leaf is poured into each prepared jar. The latter will first need to be crumbled. It is convenient to do this directly with your hands.
5. You can start laying pieces of cleaned liver on top. Each new layer of offal is sprinkled with a mixture of salt and beet sugar in a small amount (literally a pinch).
6. The layers are repeated until each jar is finished.
7. Next, each container needs to be screwed on with the prepared lid. This must be done in such a way that a small amount of air gets inside the cans. To achieve this, do not pack the liver into the container too tightly.
8. Then the jars with all the contents should be placed in a pan covered with a towel and filled with water. The fish liver will cook in this form for 90-95 minutes.

When the time is up, you need to screw the containers as tightly as possible, turn them over and leave them in this position on the table under a warm towel. After complete cooling, you can put the treat in a cool place for long-term storage.

Rules for serving dishes, decoration

To serve the dish as an original appetizer, you can cut it into pieces, mix with pickled cucumber cubes and mayonnaise, then pour into tartlets and garnish with herbs.

Another option is to pour the offal with aromatic oil with pieces of garlic and spices.

In the oven

According to this recipe, the fish liver is first fried and then baked along with assorted vegetables. The result is an original dish with gravy that will perfectly complement any dry side dishes. Moreover, due to the liver, its calorie content is quite high - about 612 kcal per 100 g.

And BZHU:

BJU	Value in g (per 100 g)
Squirrels	4,2
Fats	65,8
Carbohydrates	1,2

What ingredients will you need?

For the dish you need to take:

• burbot liver (fresh) – half a kilo;
• tomatoes – 330-350 g (both large and cherry tomatoes are suitable);
• eggplant, sweet pepper - 1 pc.;
• milk (any fat content) – 1 l.;
• vegetable oil – 2/3 tbsp.;
• salt, garlic, herbs.

For such a treat, you should take fresh garlic - it has a bright, appetizing aroma. And from the greens it is best to choose cilantro, basil (dark) and dill.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, you will need to wash the offal and cut off all the veins found on it. If they appear in a ready-made dish, this will negatively affect its taste.

   

2. The prepared liver is thoroughly washed with cold running water, after which it is chopped into neat small strips. The resulting pieces must be soaked in salted milk for approximately 20-25 minutes. Afterwards the dairy product is completely drained. It is not suitable for further use.
3. The vegetables specified in the recipe must be washed, peeled, and then chopped into pieces. You don't need to chop just the tomatoes yet.
4. Chopped vegetables need to be poured into a frying pan with any heated fat and fried until fully cooked. In the same way, the prepared burbot liver is browned in a separate frying pan.
5. When the listed ingredients are ready, they should be transferred to a heat-resistant form, add grated tomatoes (their skins are removed during the chopping process), all chopped herbs, salt and spices.

The treat will take about a quarter of an hour to cook in the oven at medium temperature. During this time, all components should become soft, tender, and covered with aromatic vegetable gravy. If desired, a few minutes before the treat is ready, you can sprinkle it with grated cheese.

Rules for serving dishes, decoration

The treat is delicious served with any dry side dish. For example, first you can distribute boiled rice (white or a mixture of it with brown), pasta or mashed potatoes on a plate. And on top are laid out pieces of burbot with vegetables and gravy. The dish should be complemented with bread and homemade pickles.

A little about the product

The size of the liver is approximately 10% of the total volume of the fish. There is no clear opinion about the usefulness of the offal - on the one hand, it consists of 66% fat, on the other hand, it contains many useful substances and vitamins. The energy value is 613 kcal.

The chemical composition of burbot liver (100 g) is represented by the following components:

• proteins – 4.2 g;
• fat – 65.7 g;
• carbohydrates – 1.2 g;
• sodium – 97 mg;
• potassium – 404 mg.

In addition, it contains iron, magnesium, phosphorus, calcium, zinc, vitamins B, A and D.

What does a burbot liver look like?

The fresh product has a homogeneous dense structure. In addition, the liver should be pink in color, without any inclusions, spots, voids or veins.

Interesting fact! According to Khanty-Mansi legends, the caught burbot was immediately killed so that it would not “get upset.” It was believed that if a fish lived in captivity for some time, the taste of its liver would noticeably deteriorate.

How to carefully remove liver from fish

Before skinning the fish and so as not to accidentally damage the gallbladder, you should carefully remove the liver. To do this, make a triangular incision in the skin under the gills on the abdominal side, press on it and squeeze the product out. All that remains is to carefully cut it off from the gallbladder.

The video (8:15) shows the process of quickly removing a liver under extreme conditions:

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In a frying pan

An ordinary frying pan will help you prepare burbot liver rosy and appetizing. It is advisable to take cast iron. You can fry pieces of liver either in vegetable oil or in its mixture with butter. Coconut oil is also suitable for this purpose.

What ingredients will you need?

For the dish you need to take:

• fresh burbot liver – 300-320 g;
• lemon – ½ piece;
• flour, spices, butter.

Step-by-step cooking process

The cooking process includes several stages:

1. There are several options for how to prepare fried liver. For example, first cook it until cooked, and then put it in a frying pan with oil. But there is a more interesting and delicious recipe. For this, the liver will first need to be cleaned of films and anything unnecessary, then rinsed with running water.
2. Next, the offal is cut into neat medium-sized pieces. Each one needs to be sprinkled with a mixture of salt and pepper. The preparations are sprinkled with freshly squeezed citrus juice. They are left in this form for a quarter of an hour.
3. Flour should be poured onto a flat plate.

   

4. In it, prepared pieces of fish by-product are breaded on all sides.
5. At the next stage, the dough in flour must be placed in a frying pan with 1 or 2 types of hot oil. They will be fried in fat until they are golden brown and fully cooked. This is a quick process, so it is worth keeping a close eye on the liver pieces and turning them over in time.

The finished treat is placed on a plate covered with paper napkins or towels. This is necessary in order to remove excess fat from the snack.

Rules for serving dishes, decoration

The resulting dish can be served with any side dish. For example, with potato or pea puree. It is also important to complement the treat with your favorite sauces. For example, green based on thick fatty kefir with the addition of ground spinach, parsley, garlic, pepper and salt.

Roast with vegetables

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

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

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

Top should be decorated with chopped herbs. The taste characteristics of this liver are very similar to cod liver, and the dish itself is distinguished by its tenderness. It will perfectly complement a side dish of boiled or baked potatoes.

Recipe 2. Burbot liver salad.

To prepare you will need:

• Burbot liver 0.5 kg;
• Tomatoes 350 g;
• Bell pepper 1 pc.;
• 1 eggplant and onion;
• Sunflower oil;
• Parsley, dill, cilantro, basil, garlic.

Coarsely chop the liver and soak it in milk for 20 minutes. Cut the onion and eggplant into half rings, the pepper into slices, and the tomatoes into quarters. Fry the liver separately in vegetable oil, then the vegetables without tomatoes.

Place everything in a deep bowl, add salt and pepper, mix and simmer for about 5 minutes. Then add chopped herbs and tomatoes. Let it brew under the lid.

In a water bath

This recipe has its own separate name - “maxa”. It is very popular among European chefs. The result is a tender, tasty dish that is served both hot and cold. In addition to it, you don’t even need a side dish.

What ingredients will you need?

For the dish you need to take:

• fresh burbot liver – half a kilo;
• laurel leaves – 2-3 pcs.;
• salt and black peppercorns.

Step-by-step cooking process

The cooking process includes several stages:

1. To begin with, you will need to wash the burbot liver and cut off all excess from it. Then chop into medium-sized portions.
2. Peppercorns and coarse salt should be placed in a mortar. There, the ingredients are carefully pounded together.

   

3. The resulting mixture should be sprinkled over the prepared pieces of fish by-product. In this form, the liver is placed in clean sterile jars.
4. You need to distribute laurel leaves on top and screw the containers, but not too tightly.
5. Next, the jars are immersed in a pan of water and boiled for 60-70 minutes.

Unlike recipes for the winter, treats according to this option can be served immediately after the specified period has expired. It will be enough to cool it and, if necessary, cut it into smaller pieces.

Rules for serving dishes, decoration

The cooled contents of the jar should be immediately divided into portioned plates and complemented with any side dish. For example, boiled rice, buckwheat or steamed or grilled vegetables are perfect for liver. They use barbecue as a sauce.

Burbot liver fried in a frying pan

• Carefully remove the liver from the abdominal cavity of the burbot so as not to rupture the gallbladder. We rinse under running cold water and be sure to check for the presence of parasites.
• Pepper and add some salt.
• Peel a couple of onions and cut into rings.
• Pour vegetable oil into the frying pan and be sure to bring to a boil. You need so much oil that the pieces of maksa are hidden by 2/3 in the future.
• While the pan is heating, use a sharp knife to cut the liver into pieces. Whoever likes it - along or across.
• If you like well-fried onions, then add them first. I prefer to fry the liver and onions at the same time.
• Dip in flour and place in boiling oil.
• Fry on both sides until the crust is pleasant to the eye.

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The last step may not be followed. With a large amount of oil, it is not always possible to achieve a golden crust.

Then you can put it on a plate and serve, garnished with dill and parsley. Or you can make sandwiches by placing them on pieces of black bread and adding thin slices of lemon for added zest.

You can fry the burbot liver together with potatoes, but there will be no crispy effect. Unless of course you fry it.

For a couple

You can steam burbot liver in different ways. It’s best to do this right away with fish fillet. Different pieces of the carcass are laid out in a colander or on a special multicooker rack.

What ingredients will you need?

For the dish you need to take:

• burbot carcass – 1 pc. (with entrails);
• lemon/lime juice (freshly squeezed) – 1 tbsp. l.;
• soy sauce (classic) – 2-2.5 tbsp. l.;
• salt, spices for fish.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, the fish carcass needs to be cut. Her head, tail, and fins are cut off.

   

2. The carcass is thoroughly gutted and washed. Of the entrails, only the liver should be left for further cooking. It also gets rid of everything unnecessary and is washed.
3. Both fish fillet and liver should be cut into portions. Each of them is treated with a mixture of salt and fish spices. Next, leave it for a quarter of an hour.
4. In a separate bowl you need to combine classic soy sauce and citrus juice, strained from the seeds. The resulting marinade is poured over pieces of fillet and liver. In this form, the fish should lie for about another 20-25 minutes.
5. Next, the pieces are sent to be steamed. For this purpose, both a special grill in a multicooker or double boiler, and a homemade design are suitable. If the cook doesn’t have a special “kitchen helper,” you can pour water into the pan and place a colander with a lid on top. Pieces of fish are placed in it.

The steamed treat will take about half an hour to prepare.

Rules for serving dishes, decoration

The recipe under discussion makes a dietary dish. Therefore, it should be served with assorted fresh vegetables and a light sauce. For example, based on natural unsweetened yogurt with garlic.

How to deliciously fry liver

Burbot liver can be fried in different ways. For example, boil it with seasonings and then fry 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 cubes of any size.
2. Sprinkle with salt and pepper, sprinkle with citrus juice and leave for 15 minutes.
3. Bread the pieces in flour and fry in heated oil until golden brown. Place on a napkin to remove excess fat and serve with any side dish.

Pickled

Cooking burbot liver will turn out to be piquant, with spicy notes. To do this, the product is marinated according to the original recipe with table vinegar. You can add any spices to the recipe, but bay leaves must be used.

What ingredients will you need?

For the dish you need to take:

• fresh liver – 300-350 g;
• filtered water – 2 tbsp.;
• table vinegar (9%) – 2 tsp;
• bay leaves – 3 pcs.;
• salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. To prepare pickled fish liver, you should first rinse it with running water and remove all the bile. The remaining part is cut into small pieces.
2. You need to pour water into the pan, add salt, put pieces of liver in it and leave them to cook over medium heat for about a quarter of an hour.
3. Next, the offal is slightly cooled and transferred to a clean glass container. It should not be laid too tightly.
4. The broth left over from cooking the liver should also be slightly cooled, vinegar, laurel leaves, and spices should be added to it. If necessary, add salt to the mixture.
5. The marinade obtained in the last step needs to be poured into the liver in a jar.

   

6. Cover the container with a lid and put it in a cool place for 50 hours. For example, on the bottom shelf of the refrigerator.

After the specified time, the liver will be completely ready for use.

Rules for serving dishes, decoration

The treat can be served as a cold appetizer with strong alcoholic drinks or as a tasty addition to hot vegetable dishes.

Burbot liver marinated in vinegar

There is a simple cooking method that extends shelf life at home. This is marinating in vinegar.

• Liver 1500 g,
• Water – 2000 g,
• Salt – 30 g,
• Table vinegar 9% – 25 g
• Black peppercorns – 5-7 g,
• Bay leaf -10 g.

Boil the liver in salted water for 15 minutes after boiling. Remove from heat, remove from water, cool. Cut into slices or cubes. Some people prefer to marinate the whole piece.

Prepare glass jars and lids. Place the liver in jars.

Tip: Burbot liver works well with spices according to the principle “the less, the better.” Spices can overshadow the subtle and delicate taste, and only a few drops of lemon juice will allow it to reveal itself.

Useful tips and tricks

The following tips will help you prepare various dishes deliciously from burbot liver:

• if the offal is purchased separately from the carcass, it should be creamy or creamy in color;
• liver with any defects on the surfaces or dark plaques is most likely infected and unsuitable for food;
• when independently removing offal from a carcass, you need to try not to touch the gall bladder, otherwise all the meat will begin to taste bitter;
• Fat, fats and bile should be removed from the liver before cooking.

You can prepare burbot liver using more than 15 recipes. For example, marinated, in the form of a pate, fried, baked with vegetables.

How to select and prepare liver

Of course, you shouldn’t make pate from raw burbot liver. So it’s better to start with the general principles of preparing this delicious product. If the owner received the burbot in its original form, entirely, then first the liver must be carefully removed. In this case, you need to act extremely carefully, since the gallbladder is located next to it. Damage to the latter will lead to a spill of bile, and the liver will acquire an unpleasant bitter taste.

The removed liver must be cleaned of films, washed and cut. At this point the preparatory stage can be considered complete.

Burbot liver can be boiled, stewed, fried, baked, and even pickled. But the boiled version is best suited for pate. And here, as in the case of any liver, the main thing is not to overcook it. Otherwise, it will become dry and lose its tenderness and taste. So you need to cook the burbot liver in a small saucepan and in a small amount of water so that it lightly covers the product. Cooking time – 10-15 minutes. By the way, it is better to put the offal in already boiling water, so it will lose less fat.

You shouldn’t get carried away with spices when cooking burbot liver either. Just add a little salt. Otherwise, there is a risk of “killing” all the subtle and delicate taste of the product itself.