Burbot fish - 14 of the simplest and most delicious recipes

55 minutes

108 kcal

5/5 (1)

The easiest way to prepare burbot is in the Yakut way. The fish is cut into steaks, very little salt is added (fish doesn’t particularly like salt), rolled in flour and quickly fried over high heat. Do the same with the liver. This organ in burbot can reach 10-12% of the total body weight. Burbot can also be baked, boiled, stewed, or made into excellent cutlets. If you're lucky, you can find eggs in the female's womb, but their quantity depends on the season when the catch was made.

How to choose the right ingredients

• Cod fish species in domestic retail chains are sold mainly in frozen form.
• For frying or stewing, and especially cutlets, it is better to take a large specimen.
• This fish does not like a lot of spices; a little salt and pepper is enough to just highlight the taste of the fish.

Recipe for baked burbot in the oven

Burbot has wonderful taste and is easy to prepare . I offer my own recipe for oven-baked burbot with a photo. A simple preparation of a complete second course includes the preparatory stage with gutting the fish, as well as cleaning and cutting vegetables, assembling before placing in the oven and the baking process.

Kitchen equipment and utensils: a board for cutting fish and vegetables, a set of bowls, a flat plate, a knife, a vegetable peeler, a grater or shredder, a frying pan, a baking dish with high sides.

Ingredients

Step-by-step preparation of baked burbot with potatoes

Preparation stage

1. Gut the fish, cut off the fins and cut into portions.

   

2. Peel and chop two onions into half rings. Grind two large carrots on a coarse grater.

   

3. Heat a frying pan, add 40 ml (about two tablespoons) of vegetable oil, fry the onion until golden brown, add carrots and fry until tender. Remove the cooked onions and carrots from the pan into a separate container.

   

4. Pour 3-4 tbsp into a plate. l. flour and roll the fish pieces in it. Add 60 ml (three tablespoons) of vegetable oil to the frying pan and fry the burbot pieces over high heat until brown.

   

5. Turn on the oven to heat up, setting the temperature to 200° C.

Shaping and baking the dish

1. Pour 20 ml (tablespoon) of vegetable oil into the bottom of the mold and add a teaspoon of mustard oil.

   

2. Cut five peeled potato tubers into rings of medium thickness, arrange them evenly along the bottom of the mold and add a small pinch of salt. You can add a little ground pepper or a mixture of peppers.

   

3. Finely chop three cloves of garlic onto the potatoes and mix everything thoroughly.

   

4. Place half of the fried onions and carrots on top of the potato layer and distribute evenly over the entire surface.

   

5. Pour half a glass of drinking water into the mold.

   

6. Spread the fried fish in an even layer and sprinkle with thyme leaves from one sprig.

   

7. Cover the pieces of fried burbot with the remaining carrot and onion frying, distributing it evenly throughout the fish.

   

8. Bake in a preheated oven for 40 minutes. Decorate the finished dish with sprigs of fresh herbs, taking 2-3 sprigs of dill and parsley.

   

   Read also:  Review of winter baits for ice fishing

Video recipe for cooking burbot in the oven

I suggest watching a short story about how to cook burbot in the oven with potatoes.

https://youtu.be/pWLCS6UC4zk

With egg in Polish

The following recipe will tell you how to cook fish in accordance with European taste traditions. The time spent on preparation was minimal, maybe about half an hour.

What do you need:

• Fish – 1 kilogram;
• Carrot - 1;
• Onion – 1;
• Boiled egg – 3;
• Butter, melted – 60 grams;
• Bay leaf, peppercorns, salt;
• Fish broth – 80 grams.

How to cook:

1. Cut the fish, peeled from skin and giblets, into pieces.
2. Boil with spices and vegetables.
3. Put oil in a frying pan, pour in broth, add seasonings and finely chopped eggs. Boil until thick.

Place the fish on a plate and pour the sauce over it. The dish is suitable for the type of sea fish with white meat that has a characteristic sweet taste. That’s why burbot fits perfectly here.

Recipe for fried burbot with mushrooms

You can cook delicious burbot either in the oven or fry the fish in a frying pan. This dish is good because it cooks almost instantly.

Cooking time – 10-15 minutes. Number of servings – 3-4. Calorie content – ​​98 kcal/100 g Kitchen equipment and utensils: bowl, set of cups, knife, board for fish and vegetables, table spoon, spatula, frying pan – 2 pcs.

Ingredients

Step-by-step preparation of burbot with mushrooms in a frying pan

1. Cut about 300 g of medium-sized champignons into quarters.

   

2. Finely chop one onion and one blue onion and place in separate cups.

   

3. Cut the burbot, separating the head and fins.

   

4. Cut the fish into steaks and place together with the head in a bowl.

   

5. Add a pinch of salt, two tablespoons of vegetable oil and mix well.

   

   Read also:  Feeder: types and types of installation of equipment: symmetrical and asymmetrical loop
6. Finely chop half a bunch of dill.

   

7. Heat a large frying pan and fry the steaks over high heat until golden brown.

   

8. Pour 3-4 tbsp into the second frying pan. l. vegetable oil, heat and fry the mushrooms.

   

9. Just before they are ready, add a small pinch of salt to the mushrooms, fry for a couple more minutes and place in a separate cup.

   

10. In the same frying pan, without adding oil, add chopped onions and fry over high heat until pink. Remove the onion to a separate cup.

    

11. Carry out a similar operation with blue onions, frying them over high heat.

    

12. When all the ingredients are ready, place the burbot steaks on serving plates. Place mushrooms nearby. Place onions on the fish and some fried blue onions next to them. Pour over soy sauce, sprinkle with chopped dill and serve.

    

Video recipe for cooking burbot in a frying pan

See how quickly and creatively you can prepare and serve burbot. Respect to the author of the story for his originality!

https://youtu.be/N7vAuvqVHtc

Burbot cutlets

First the fish needs to be processed:

• separate the head, fins and tail;
• clean out the entrails;
• wash;
• remove the fillet from the skin.

The latter can also be purchased in the store.

Then they start preparing the minced meat. To do this, you need to prepare the following products:

• 2 onions;
• 1 egg;
• 2 pieces of loaf;
• 100 g breadcrumbs;
• 50 g flour;
• 100 ml milk;
• 2 tbsp. l. table vinegar;
• 2 tbsp. l. lemon juice;
• spices and spices - to taste.

This quantity of products is calculated for 1 kg of fillet.

The preparation is quite simple:

• burbot is soaked in a mixture of vinegar and lemon juice, the loaf is soaked in milk;
• after half an hour, pass it together with the onion through a meat grinder;
• add egg, squeezed bread and spices;
• stir and lightly beat for juiciness;
• make cutlets of any shape (round or oval);
• roll in flour and breadcrumbs;
• Fry in oil until golden on both sides.

It is advisable to place the cutlets in a pan, add a little water and steam under the lid for 2-3 minutes.

Recipe for burbot liver in its own juice

Cod liver is prepared in different ways. You can simply boil it and then fry it in flour. Or make a pate. I will tell you about a way to deliciously cook burbot liver in its own juice. The dish is prepared in a water bath, has a delicate texture and unsurpassed taste.

Cooking time – 15 minutes. Yield – 380-400 g. Calorie content – ​​145 kcal/100 g. Kitchen equipment and utensils: fish cutting board, knife, jar with a lid, pan for sterilization, piece of cloth.

Ingredients

Step-by-step preparation of burbot liver in a steam bath

1. Thaw 350 g of burbot liver or remove the giblets from fresh fish, including milk (they contain a high percentage of fat), cut into small pieces.

   

2. Wash the jar and steam. Pour boiling water over the lid.

   

3. Place 10 black peppercorns, 1 bay leaf at the bottom of a sterile jar and add about a quarter teaspoon of a mixture of ground black and allspice. You can sprinkle a small pinch of liver pieces, and also add chili pepper if desired.

   

4. Mix the liver with half a finely chopped onion (you can do without the onion), a small pinch of salt and one teaspoon of vegetable oil, mix everything.

   

5. Place the workpiece in the jar and cover with a lid.

   

6. Place the jar in a saucepan on a piece of cloth and fill with cold water to the level of the liver. Cover the pan with a lid, put on the lowest heat and cook for an hour and a half, depending on the volume of the dish being prepared.

   

7. The finished dish turns out incredibly tender.

   

   Read also:  Modern Bolognese fishing rod. Part 1. Rod.

Video recipe for cooking burbot liver in its own juice

Watch a video on how to cook burbot liver in its own juice at home. The video shows the basic principles of making the delicacy.

A little about the dish

If the hostess has burbot at her disposal, then we can consider her very lucky:

• firstly, it can be fried in the form of fillets or steaks;
• secondly, add sour cream to the fried burbot and simmer under the lid;
• The pieces in batter are especially tasty.

Burbot liver is considered a special delicacy - its taste is not inferior to the liver of cod fish. In addition, burbot can be cooked together with potatoes, onions, carrots, etc.

Energy value and calorie content

This fish has a low calorie content - only 70 kcal, it contains 93% protein, 7% fat. Burbot meat also contains a lot of vitamins:

• Group B;
• PP;
• potassium;
• cobalt;
• copper;
• chromium;
• gland;
• phosphorus;
• magnesium, etc.

Fried burbot in sour cream will have an energy value of 130 kcal. Therefore, it can be safely used in all kinds of diets for health improvement and weight loss.

Side dishes and sauces

Sometimes burbot seems a little bland, so sauces and side dishes for it make the fish more expressive in gastronomic terms, adding spiciness and piquancy to it.
Lightly salted or pickled cucumbers, olives, and capers do an excellent job of this task. If fresh vegetables are served with the fillet, then it is quite appropriate to add a little mayonnaise or sour cream to them.

Side dishes include traditional potatoes in all forms, rice and stewed or steamed vegetables. According to the classic layout, such a product is prepared as a fried or stewed side dish, but now, as many cooks as there are, there are as many opinions. Fried fillet is often garnished with:

• mashed potatoes;
• fresh vegetables;
• crumbly porridge.

Recommended reading: How to steam pink salmon

In addition, for burbot, as for any fish, spices are used, but they should not interrupt the fishy taste, but only complement and highlight it. Therefore, their choice is approached with caution. For example, bay leaf, cloves, and anise will dominate - they are added to fight off the smell of mud.

Top recipes of the current week

• Simple and easy recipes for cooking sterlet in our selection. Find out how easy and unusual it is to prepare wonderful fish main courses.
• Information on how to clean flounder can be very useful for beginners. Moreover, the easiest and simplest method of cleaning sea fish is being considered.
• Some useful tips on how to best prepare char with a step-by-step recipe and practical tips in the videos provided.
• The most popular recipe on the eve of the holidays is how to cook sturgeon quickly and tasty with a detailed description of each stage of work.

If you liked my recipes, leave your comments on this page under the posted article . And don’t forget to share your recipes for preparing this delicious fish. Let's together collect all the useful information about simply preparing the most delicious and healthy dishes.