Burbot recipes for making burbot milk

Recipe for salting burbot caviar

Burbot is a large fish; it can reach a weight of 30 kilograms and grow up to two meters in size. Accordingly, there will be a lot of caviar in such a giant. The easiest way to prepare it is pickling. With the addition of salt, caviar will not only acquire a pleasant taste, but will also be able to be stored longer, because salt is an excellent preservative. For this burbot caviar recipe, take:

• burbot caviar - 0.5 kilograms,
• table salt - 60 grams (2 heaped tablespoons),
• water - 1 glass (200 milliliters),
• black pepper - 3 peas.

First of all, we start by cutting the fish and preparing the caviar. Carefully cut into the belly of the burbot, trying not to catch the film in which the caviar is wrapped, and not to touch the gall bladder - it will add bitterness to both the fish and the caviar! Place caviar in film in a colander and pour boiling water over it. After a few seconds, you can remove the film, and the caviar itself will acquire the desired delicate texture.

In a saucepan, cook the brine from water, salt and pepper; when it boils, strain and let cool. Place the caviar in a clean glass container (the best option is jars), fill it with brine and leave it in a cool place for 3 days - let it brew and salt. During this time, you can go fishing one more time, or at least watch interesting videos about fishing in the video section of the site “Fishing for everyone!”

When the caviar is ready, you can serve it however you like: on ice in a vase, spread on croutons or slices of bread, whipped with cream or butter, or included in salads or appetizers.

Burbot fried in flour in a frying pan

Burbot is famous for choosing only clean bodies of water to live in, which means its meat has virtually no muddy smell, so typical of freshwater fish. It is very tasty in itself and does not require particularly complex manipulations to turn into a flavorful and delicious dish. The next delicious burbot recipe is extremely simple! For it you will need:

• burbot - 1 kilogram,
• salt, black pepper - to taste,
• flour - 2 tablespoons,
• potato starch - 2 tablespoons,
• vegetable oil - 5 tablespoons.

The burbot needs to be filleted: cut off the head and tail, remove the fins, and remove the scales. We gut the fish and rinse the inside under the tap so that no blood clots or entrails remain. We also wash the caviar or milt (if you find it) and the liver in water and set it aside. Separate the burbot meat from the skin and carefully cut it from the backbone. There are few bones in this fish, so there is no need to clean them additionally. Cut the resulting fillet crosswise into portions and add to the liver and caviar. Salt the fish, sprinkle with pepper, let stand for at least 10 minutes so that the salt saturates the fabric.

Pour flour and starch into separate plates. Place the frying pan on the fire and pour oil into it - it must warm up well, otherwise the fish will stick to the bottom and turn into mush. We bread the burbot pieces first in starch, and then in flour and place them in a frying pan - in this order, our fried burbot will be whole, crispy and retain its juiciness. When the fish is browned, turn it over and fry until cooked.

Recipe for caviar pate and burbot milk

Usually fish milk is not highly valued, and not everyone likes it, either because it’s caviar! But there is an exception to the rule - a recipe for making burbot milk, which everyone will surely like. We are preparing pate from “burbot offal”!

• Burbot caviar and milt - approximately 600 grams,
• burbot liver - 300 grams,
• spices: cardamom, allspice, cloves, salt, bay leaf
• butter - 50 grams.

First, let's deal with the spices: they need to be dried in a frying pan, and then ground or crushed in a mortar to a powder state. At the same time, put a saucepan with a liter of water on the fire. Dip the spices into it, add about 3 tablespoons of salt and bring to a boil. While the brine is boiling, we clean the burbot roe from the film, wash the milk and liver. We leave the finished brine to simmer over low heat and immerse our “offal” there for 20-25 minutes. After this time, pour the brine through a sieve, and grind the boiled liver, caviar and milk with a blender or simply pass it through the same sieve. Season the resulting pate with softened butter and feel free to try it - a delicate taste and uniform consistency are guaranteed!

Recipes for burbot caviar

Here are some ways to prepare burbot caviar. To prepare tasty and juicy caviar, we need:

• 1 kg burbot caviar;
• pepper;
• salt to taste.

Take 150 grams of boiling water, add salt and pepper and cook the broth over low heat. Then, after cooling the brine to 70 degrees Celsius, pour burbot caviar into it.

This product should be salted in a dark, cool place at 3-9 degrees Celsius. And after a few days you can taste this delicacy prepared with your own hands. To make pate from the caviar of this fish, you need the following products:

• 1 liter of burbot caviar and liver;
• cardamom,
• pepper,
• carnation,
• bay leaf and salt.

Grind spices that are not crushed. Take 1 liter of water, add all the seasonings to your taste and add some salt. When the brine boils, add the liver and caviar of our river fish into the broth.

We cook our products for 20-35 minutes.

Afterwards we leave the fish products to cool in the brine. As a result, you can either grind our finished ingredients, or simply cut them like sausage. Now you know how to cook burbot caviar.

Recipe for fried caviar and burbot milk

If you don’t want to spend a lot of time cooking, the simplest recipe for preparing burbot milk and its caviar is frying it in oil. In addition, such a dish is a win-win option; it can be used as an appetizer, as a main meal with fish, or as a pleasant addition to fish soup or other soups. What you will need:

• burbot caviar and milt - 0.5 kilograms,
• salt, black pepper - to taste,
• lemon - 1 piece,
• onion - 1 large onion,
• corn flour for dredging,
• vegetable oil for frying.

Peel the onion and cut into rings. Sprinkle it with salt and remember well to release the juice - let it sit for half an hour. Gut the fish and remove the caviar and milt. Rinse them and sprinkle with salt and pepper and lemon juice. Just after half an hour, you need to rinse the onion with boiling water to remove the salt, add a little lemon juice and zest to it, and you can immediately start frying. Heat the oil in a frying pan, roll the pieces of milk in flour, and form small cakes from the caviar and flour. Place them in a frying pan, fry on one side until golden brown, turn them over and place the onion on top. Fry for another 10-15 minutes over medium heat until the onion softens. By the way, the following delicacies are perfect for dishes made from burbot caviar:

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How to deliciously prepare burbot milk

Milk, like caviar, is very nutritious because it contains complete animal proteins. Their consumption reduces cholesterol and the number of plaques, thanks to a higher concentration of vitamins B, C, E. They can be fried, previously rolled in flour, boiled, like burbot itself, and also used as minced meat in pies, combined with onions and semolina porridge.

Milk fried in flour

For 0.5 kg of burbot milk you will need:

• 100 g flour;
• vegetable oil;
• salt pepper.

The product is washed, lightly dried, and cut into the required pieces. Dip in flour mixture with salt and pepper. Fry in hot oil until golden.

You can additionally dip it in a beaten egg and then fry it or even bread it in breadcrumbs. Burbot milk is also prepared in batter:

• They, as in the previous recipe, are cut into pieces, salted, peppered and left for 10-12 minutes;
• 2 eggs mixed with 3 tbsp. l. flour and 3 tbsp. l. water, add a little salt;
• vegetable oil is heated well;
• The pieces are dipped in batter and fried in oil.

On a note! To prevent the batter from dripping off the milk, they are first powdered with flour or starch.

The next option for preparing milk is in Korean:

1. 400 grams of product are cut into 2-3 cm pieces, an onion into cubes, 2-3 carrots into strips.
2. Everything is quickly fried in hot oil.
3. Add through a press 2-3 cloves of garlic, a pinch of hot pepper, 1 tbsp. l. soy sauce, stir and remove from heat.

After this, let it sit for a while under the lid so that all the aromas and tastes are fully revealed.

Burbot liver - general principles of preparation

If you become the happy owner of a whole burbot, then you need to cut it up extremely carefully. The main thing is to remove the liver from the carcass without damaging the gallbladder. Otherwise, the entire product will become saturated with bitterness and will be hopelessly spoiled. Then the liver is freed from films, washed, cut into pieces and prepared according to the recipe.

It is very important not to overcook the liver, otherwise it will lose a lot of fat and become dry and tasteless. For this product, it is preferable to cook it in its own juice, bake it, or fry it. And if boiling is necessary, then this is done in a small amount of liquid so that the water barely covers the contents of the pan.

Spices play a special place in the preparation of burbot liver. As already mentioned, the product has a delicate taste, so it is important not to overpower it. The liver does not really like a large amount of spices, and you also do not need to add more salt than indicated in the recipe.

Preparing fried caviar

Many people are interested in the question: how to fry fish eggs? Before frying, it is thoroughly washed and freed from films. The easiest way is to gently squeeze a medium-sized lump of fresh fish roe in your palm. Small eggs will “crawl” through your fingers, and the film will remain in your hand. Its fragments can be removed with a fork or toothpick. The caviar is generously salted and peppered. For preparation use:

• pike perch caviar (or any other fish) – 0.5 kg;
• tomatoes;
• pepper and salt.

Preparation: wash the tomatoes and cut into pieces. Place tomatoes in a hot frying pan with oil and fry. Pike perch caviar is salted, sprinkled with pepper (red), placed in an enamel pan and placed in the refrigerator for half an hour. After this time, it is placed in a frying pan and fried until golden brown. Tomatoes are placed along the edge of the plate, and fried pike perch caviar is placed in the center. Next, mix sour cream with tomato paste, salt and pepper to taste. Pour sauce over fried caviar and sprinkle with herbs.

How to cook burbot liver in a water bath

The same version of burbot liver is called “Maxa”. A simple, but very tasty and healthy dish, for which, in addition to the main product, you only need spices. Liver prepared according to this recipe can be consumed either hot or cold.

Ingredients

Preparation

1. Wash the liver, remove the films, cut into pieces.

2. Crush a few peppercorns in a mortar, mix with salt and sprinkle on the prepared pieces of liver.

3. Take a jar with a screw-on lid, put the liver in it, and put a bay leaf on top. It is important not to place it under the pieces so that the finished dish does not develop a bitterness and an intrusive laurel aroma.

4. Place the jar in a saucepan, pour in cold water and place on the stove. Cook for an hour, no need to touch the jar, open it or shake it. The liver will cook in its own juice.

5. After an hour, take out the jar, open it and cool it. Can be eaten directly or served with various side dishes. Or cool and use for sandwiches. And to emphasize the taste, burbot liver is sprinkled with lemon juice.

How to cook fried burbot liver

There are several options for how to cook fried burbot liver. The simplest one is to take the boiled pieces from the previous recipe and simply fry them in a frying pan with butter. But we’re not looking for easy ways, are we?

Ingredients

• 300 grams of burbot liver;

Preparation

1. Cut the liver, cleared of films, washed and dried with napkins, into arbitrary pieces. Small or large - it doesn’t matter, it will just increase the cooking time.

2. Sprinkle the product with a mixture of salt and black pepper.

3. Squeeze the juice from half a lemon, pour it into the liver and mix. Let the pieces marinate for at least 15 minutes.

4. Dip the liver in flour, fry in hot oil until golden brown on one side, then turn it over, cover with a lid and fry the other side.

5. Place the finished liver on paper towels to remove excess fat. Serve with any side dishes, use for salads and sandwiches.

Recipe for burbot in the oven

Burbot is a remarkable fish in all respects. Firstly, this is the only representative of the cod fish family that lives in fresh water, and is also found throughout almost the entire territory of Europe and Siberia. Secondly, burbot is a fish simply created for culinary masterpieces: it has few bones, but there is enough fat to make the dish satisfying. Add to this the wonderful sweetish taste of burbot meat, and you will understand why gourmets love and appreciate it so much. And if you want the finished dish not to be too fatty, the recipe for burbot in the oven is what you need!

Ingredients and their preparation of burbot for baking in the oven

Since burbot contains quite a lot of fat, it is best to bake it in its own juice - in foil or a special cooking bag. And so that the juice released during cooking does not go to waste, we will bake the fish immediately with a side dish of vegetables! For this we need:

• Burbot - 1.5-2 kilograms,
• Vegetable oil - 2 tablespoons,
• lemon - 1 piece,
• onions - 2 small or 1 large onion,
• garlic - 2-3 cloves,
• tomato - 3 pieces,
• sweet pepper - 1 piece,
• zucchini or zucchini - 1 piece,
• eggplant - 1 piece,
• parsley - ½ bunch,
• salt, black pepper, spices to taste

This recipe for baked burbot is not only delicious, but also great for a holiday table - the finished dish looks bright and elegant! To prepare it, you will need to cut up the burbot: remove the scales, cut out the gills and fins, carefully remove the giblets and wash the fish in running water. You can make transverse cuts on the sides of the fish. At the same stage, it is better to rub the burbot with a mixture of salt and pepper and leave to salt for half an hour. In the meantime, it's time to start preparing the vegetables.

Squeeze the juice of half a lemon into a bowl, cut 2 tomatoes into slices and add spices and chopped parsley. We clean the onions and cut them into half rings. We send one to the tomatoes and herbs. Mix everything and leave to soak for a while. In a separate plate, cut the eggplant and zucchini into slices and add some salt. After 15 minutes, rinse them with running water - this will remove unnecessary bitterness from the vegetables. We clean the pepper from the stalk and seeds, cut into strips and add to the zucchini and eggplant, add the second onion and finely chopped garlic to them. Cut the last tomato into slices, sprinkle with pepper and add a tablespoon of vegetable oil. Cut the remaining half of the lemon into slices and place in a separate saucer. When all the preparations needed for this burbot recipe in the oven are done, fire up the oven and set it to heat up to 180 degrees.

How to cook burbot liver in jars

For this recipe you will need small jars with a volume of 150-200 grams. They must first be thoroughly washed and sterilized. Then we proceed to harvesting the burbot liver. The quantity of products is arbitrary, according to your taste, the main thing is to maintain sterility so that the product does not deteriorate during storage.

Ingredients

Preparation

1. Process the burbot liver, remove films, bile, excess fat and cut into pieces.

2. At the bottom of the jar we put a small piece of bay leaf, about a quarter and throw in a peppercorn, no more is needed.

3. Lay out the soy liver, sprinkle with salt and a little sugar. Place a second layer and season as well. Fill the jar to the top, screw on the lid, but not quite tightly, the air should come out.

4. Place the jars in a saucepan, pour in water, place on the stove and cook for 1.5 hours at a low simmer. If juice starts to come out of the holes under the lids, it’s okay.

5. As soon as the specified time has passed, we take out the jars one by one, screw the lids on with a towel until they stop and cool the workpiece upside down, covering it with any insulation.

How to cook burbot caviar

Burbot caviar is a culinary delicacy, so many gourmets love to taste delicious dishes prepared from it. The caviar of any fish contains environmentally active substances, lipids, vitamins and therefore has a beneficial effect on the human body.

There are such varieties of caviar: red, black, pink and yellow. The last type of caviar belongs to small fish, namely pike, pike perch and burbot.

To prepare this delicacy, it is necessary to carry out a number of preparatory work, namely, gut the carcass and remove the caviar itself. We take a knife, make a cut along the belly of a fresh burbot, trying not to touch the caviar film.

It is also advisable not to damage the gallbladder, so as not to cleanse the fish of bile later.

Pour boiling water over the burbot caviar itself several times. Then it is much easier to remove the film and the caviar softens. Remove the film and place the delicious product in a bowl. Now you can start cooking burbot, there are a lot of recipes on how to make it tasty, aromatic and quick.

How to cook burbot liver pate with mushrooms

A recipe for an amazingly delicious pate that is great for holiday and everyday sandwiches. Pairs well with fresh cucumber, dark bread, and herbs. We take any mushrooms, but if we use wild mushrooms, we first boil them for 20 minutes.

Ingredients

• 250 grams of burbot liver;

• 250 grams of mushrooms;

Preparation

1. Cut the cleaned liver into pieces and boil in salted water for about 15 minutes. If desired, you can add herbs and any spices to the pan; this will only enhance the taste of the pate.

2. Chop the mushrooms and onions; they need to be fried. The shape of the cutting does not matter, but the finer it is, the less time it will take. If boiled mushrooms are used, then first add the onions to the frying pan. If the mushrooms are raw (for example, champignons), then first fry them, then add the onion.

3. Combine the burbot liver with the mushroom mixture, add pepper, salt and puree in a blender. If you use a meat grinder, then skip it at least twice.

4. Assess the consistency. If the pate is too thick, you can add a little liver decoction.

How to cook burbot liver marinated with vinegar

Another recipe for preparing burbot liver, which is perfectly stored for a long time. Such livers are prepared in large jars; you can simply put them in one three-liter container. Don’t forget to sterilize the container and lid before preparing the product.

Ingredients

• 10 peppercorns;

• 2 bay leaves;

• 2 tablespoons of vinegar 9%;

Preparation

1. Prepare the liver. To do this, we clean the product from films, traces of bile, fat, rinse well with running water, no need to cut it.

2. Boil water in a saucepan (not the one specified in the recipe), add salt and boil the liver for 15 minutes. Then take it out, put it in a colander and cool.

3. Cook the marinade. To do this, pour water, add all the ingredients from the recipe and put it on the stove. Boil for 2 minutes after boiling.

4. Cut the cooled liver into 2-centimeter slices, but you can also cut them into cubes. Some housewives marinate the entire liver, placing it in a jar in a spiral. You can do it this way too.

5. Pour a little marinade into the jar, about 3 fingers deep and fold the liver, but not to the top, approximately along the hangers. Then pour the marinade to the very top.

6. Now you can simply close it with a nylon lid, cool it and put it in the refrigerator. Remove the pieces as needed; the liver will keep well. But you can sterilize the jar in boiling water for 15 minutes and roll it up.

How to prepare fish soup from burbot liver

Burbot liver soup is a popular northern dish with an incomparable taste. But, in addition to the offal, it is desirable to have illicit pieces of fish (heads, tails, fins), not necessarily burbot. They are needed to prepare a rich broth.

Ingredients

• fish for broth;

• 0.3 kg of burbot liver;

Preparation

1. Wash the fish products, add water and set the broth to simmer. Add carrots cut into slices and pieces of root parsley to it. Cook the broth for 30-40 minutes after boiling, depending on the type of fish.

2. Strain the broth, wash the saucepan and put it back on the stove. Let it boil, add salt.

3. Cut the potatoes into cubes and throw them into the pan.

4. After the potatoes boil, add the diced onion, then the washed millet. Let the soup boil, cook for 2 minutes.

5. Cut the burbot liver into wedges or cubes and place in a saucepan. Cook the soup for exactly 8 minutes.

6. At the end, add a bay leaf, herbs, pepper if necessary and add more salt. Turn it off. And if you want to get fish soup “like from a fire,” just set a few twigs on fire and put them in a saucepan.

How to cook burbot fish soup

Burbot soup is a dish that turns out great if you cook it in close proximity to a body of water. There is a special romance of a cauldron bubbling on a fire and nature peacefully watching the sacred rite. However, the dish will turn out just as good if the fire is replaced by a gas stove, and the sounds of nature are your favorite music from the speaker. So, to prepare homemade fish soup we will need the following ingredients (for 3 liters of water):

• Fish weighing 3-4 kg - head, milk, tail. If anything, milk is the seminal glands and seminal fluid of fish,
• 1 large onion,
• 4 medium potatoes,
• 1 large carrot
• Spices to taste: pepper-salt, bay leaf and parsley.

After cutting fresh or frozen fish, we wash the carcass. Place the head and milk in a saucepan and fill with water. Don't forget to cut out the gills, otherwise the dish will be very bitter. Fill with water, place the pan on medium heat and cook for 10-15 minutes. Remove the fish from the broth and cool the liquid. It is important to strain the broth through a fine sieve so that any bones that accidentally fall into it do not spoil the impression of this delicious dish.

Peel the onions and carrots and cut them into small cubes . After peeling the potatoes, cut them into large cubes. Place the pan with the broth back on medium heat, gradually bringing it to a boil. Add onions, carrots and potatoes to the boiling liquid at intervals of one minute. Add spices. Place the soup over low heat and cook until the vegetables are tender, tasting them. The indicator will be potatoes, which should break easily, but retain their cubic shape in the broth.

At the end of cooking, add the flesh from the fish head, filleted, and milk, cut into small pieces, to the dish. Bring the broth to a boil again, turn off the heat. Close the lid, giving the dish time to simmer. The most delicious homemade burbot soup is ready. Bon appetit!

Separate burbot ear

This version of the dish is definitely better to cook right while fishing, when, in addition to the burbot itself, there are also small fish . You can, of course, cook it at home if you have fish other than burbot. You can do without it, however, then the soup will not be so rich and thick. However, the broth can be richer with more fish or less water. So, for separate fish soup we will need the following ingredients:

• Small whole burbot (weight ~ 1−1.5 kg),
• Other fish - 300−400 g,
• A little rice (literally 50−70 g),
• Half a kilo of sorrel or spinach,
• 1 medium carrot
• Vegetable oil for frying,
• Spices - to taste.

From this quantity of products you can prepare approximately 2 liters of soup . It's quite simple to prepare. Prepare the burbot carcass as indicated above. Then we remove the bones from it, that is, we make fillet. Don't throw away the bones! It is necessary to put them together with the skin, small fish, the head cut off from the burbot with previously removed gills and tail in a separate pan, add water, season with spices and cook, not forgetting about salt and pepper. Strain the resulting broth (it will be extremely strong!) through a fine sieve into a separate pan. And only now everything that remains can be thrown away or fed to stray cats.

Add rice, liver, cut into small pieces, and burbot milk (if available) into the filtered broth and cook over low heat.

While the fish soup is boiling, you need to cut the fillet into large pieces and fry them in a frying pan in vegetable oil. Then add chopped carrots to the pan with the fish. We wait until the oil turns orange, then add sorrel or spinach. Simmer for 5 minutes. After the greens have softened, transfer the entire contents of the frying pan into the pan and cook for another 10-12 minutes.

Remove the dish from the heat and let the soup sit for a bit, but don’t do this for long. The fish soup just needs to be served hot enough!

Thick garlic soup

This dish is characterized by its unusual thickness and rich taste , which is perfect for lovers of fish soups. So, to prepare 2 liters of thick garlic soup from burbot we will need:

• Gutted burbot ~ 1 kg,
• Medium carrots - 1 pc.,
• Garlic - 5 large cloves,
• Butter - 120 g,
• Cream - 70 ml,
• Flour - 2 tbsp. l.,
• Rosemary, salt and pepper and other spices to taste.

Cut the main fish into steaks 3-4 cm thick, place in a pan, add water, which will need about 1.5 liters. Cut the carrots into strips or large cubes and place them in the same pan. We put the dishes on the fire and let them cook for a while.

At this time, prepare the sauce . To do this, melt the butter in a deep frying pan, put rosemary in it (preferably fresh, but you can also use dried). When you feel the characteristic smell of fried rosemary, add garlic, finely chopped or crushed in a garlic press, to the oil. After about a minute, we begin to add flour to the butter; this must be done carefully and slowly, constantly stirring the resulting mixture. When the flour begins to acquire a golden hue, pour the cream into the pan and stir.

Pour the finished sauce into the pan with the cooking fish soup, then cook the soup, checking its readiness according to the condition of the fish. After preparing it, remove the broth from the heat and let it simmer a little under the lid.

The dish is ready. Serve the fish soup hot. In each serving you need to put a piece of fish, pour in the broth, and sprinkle with finely chopped egg and herbs on top. Homemade white bread croutons go perfectly with this fish soup.

Method of preparing royal fish soup

Preparing fish soup in this version will take quite a lot of time, but believe me, it’s worth it. The result will pleasantly surprise you. Of course, it is often impractical to prepare such a dish, but on a holiday you can quite please your family and friends with the exquisite taste of fish soup in a royal way. To prepare it we will need a lot of products.

For the fish soup itself:

• Burbot ~ 1 kg,
• Chicken ~ 1.5 kg,
• Small fish - 1−1.5 kg,
• 4 medium sized potatoes
• 2 chicken egg whites,
• Oil - 60 g,
• Salt, pepper, herbs - to taste.

For pancakes:

• Wheat flour - 1 cup (200 g),
• Milk - 300−400 ml,
• Chicken eggs - 2 pcs.,
• Butter - 40 g,
• Salt and sugar - to taste.

For minced meat:

• Boiled chicken fillet - 150 g,
• Boiled burbot fillet - 150 g,
• A small onion head
• Butter - 50 g.

First, cook the chicken broth. To do this, place the chicken carcass in a pan, fill it with water, salt and cook the bird until tender. After this, we lay it out and remove it (you will also need it for minced meat), put small fish into the resulting broth, which must first be wrapped in gauze. Cook the fish mince until it begins to boil, after which the bag can be removed from the pan and thrown away. Strain the broth.

Let's move on to cooking the main fish . We clean the carcass using the above method. We cut it into pieces and put it in the strained broth. Cook the burbot for 10-15 minutes, after which we remove the carcass from the water. Then we filter the broth again and clarify it with two proteins. That's it, the base for the fish soup is ready.

While the main fish is cooking, you can have time to peel and cut the potatoes into slices. Throw it into the broth and cook until half cooked. This will take approximately 10 minutes. During this time, prepare the frying of onions and carrots.

The last stage of preparing the royal fish soup : put pieces of burbot, potatoes and frying in small clay pots, pour it all with broth and put it in the oven. To prepare the dish you will need about half an hour at a temperature of 200 degrees.

While the soup is languishing in the oven, let's prepare pancakes. We pass the fish and chicken fillets through a meat grinder in turn. Mix both fish and chicken mince with fried onions. That's it, we have two types of filling that need to be wrapped in pre-prepared pancakes, put in a heat-resistant bowl and baked in the oven. This will take 10-15 minutes at a temperature of 180 degrees.

It is better to serve the fish soup directly in pots, and cooked pancakes will replace the bread.

Burbot liver - useful tips and tricks

• White spots on the liver of burbot are the first sign that the fish was sick. This product should not be eaten. It is very rare, but there are dark spots on the liver, we also reject it. High-quality raw liver is pink in color, smooth, even and shiny.

• Did the bile sac rupture when cutting the liver? Under no circumstances should you rush to rinse the product, as this will spread the bitterness over the entire surface. It’s better to put on gloves and cut off the affected areas with a knife along with the bile, do not spare the liver. Only then take off your gloves and wash the liver well, you can soak it in cold water for several hours, change the liquid periodically.

• Burbot liver goes well with boiled rice, potatoes, fried onions, so it can be used in pies fillings. But don't add too much fat.

• It is believed that a burbot liver sandwich energizes, improves tissue metabolism and promotes muscle growth much more effectively than any anabolic drugs. Which is especially important for sports people.

How to salt river fish caviar at home

Every true fisherman must be able to not only catch fish, dry it and dry it, but also salt the caviar himself. After all, properly salted fish roe is a real delicacy. In addition, homemade caviar is very healthy due to its naturalness and high nutrient content. In this article we will talk about the technology for salting fish roe at home and provide several detailed recipes that will help you prepare an amazingly tasty appetizer.

How to properly remove caviar from fish

You can use caviar for salting only if the fish is fresh enough. To remove the caviar, you need to act very carefully and accurately. First we cut the belly of the fish. Then, with our fingers, we pick up the elongated shell bags with caviar and slowly separate them from the cavity of the fish. It is very important to remove the caviar in one piece, since if handled carelessly, bitter bile may get into the caviar. Oysters are separate egg parts covered with a thin film, the internal filling of which plays a binding role for the eggs.

How to cook burbot in a frying pan?

In terms of taste, many compare this fish to trout, but it is fattier. This is why it is ideal for cooking in a frying pan. The pulp turns out very juicy and tasty.

To cook in a frying pan you should take: 350 g fillet, 40 g flour, 75 g butter, 3 tomatoes, salt, pepper and herbs.

1. If you purchased a whole carcass, then prepare the fish and fillet it. Rub it with salt and pepper, and then cut into portions. Dredge the fillet pieces in flour on all sides. Wash the tomatoes and make a cross-shaped cut on each one, and then put them in boiling water for a couple of minutes. This procedure will make it possible to quickly remove the peel. Divide the pulp into halves;
2. Heat the oil in a frying pan and then fry the fish over medium heat until a nice crust forms on both sides. At this time, place another frying pan nearby, in which you also need to melt a little butter. Gently fry the tomatoes on both sides. Place the fried fillet on a plate, top with a tomato and garnish with chopped herbs.

How to cook burbot deliciously in the oven?

Many people like this fish because it has virtually no bones, and the meat is very tasty and juicy. It is best to cook it in foil with vegetables. The prepared products are enough for 3-4 servings.

Take the following ingredients: 1.5 kg of burbot, a couple of onions and tomatoes, a bunch of parsley, sweet pepper, half a lemon, 2 tbsp. spoons of olive oil, salt and pepper.

1. Clean the burbot, gut it, cut off the fins and remove the head. Then remove the skin by making an incision, fortunately it is very simple. After this, you should wash the carcass again and dry it with a paper towel;
2. Start preparing the vegetables, wash them, and then cut them into small cubes. Chop the greens and combine with vegetables. Add salt, pepper, and lemon juice to them. Mix everything thoroughly;
3. Salt and pepper the burbot outside and inside, and then brush with oil. Fill the belly with the vegetable mixture. Take a baking sheet and line it with two layers of foil. Place a pillow of half the remaining vegetables in the center and place the carcass on it. It remains to cover the top with the rest of the vegetable mixture. Roll the foil into a kind of makeshift bag so that air can move freely in it. Bake in the oven, which should be preheated to 180 degrees. Cooking time – 30-35 minutes. After the time has passed, remove the baking sheet, but do not unwrap the foil yet. Leave for a few minutes and only then serve with lemon slices.

How to cook burbot in sour cream?

Thanks to sour cream, the fish comes out very tender and juicy. The ideal side dish for this dish is mashed potatoes and rice. The amount of ingredients is designed for 3-4 servings.

To cook fish in sour cream, you should take the following products: a large burbot carcass, 1 tbsp. flour, 2 cloves of garlic, 1 teaspoon of peppercorns, 200 g of sour cream, salt and ground paprika.

1. Clean the fish from the entrails, wash it, cut off the head and, making an incision, remove the skin. Divide the carcass into portions and roll them in flour. Fry in hot oil in a deep frying pan;
2. Cut the peeled garlic into slices and add it to the burbot along with the pepper. Separately, combine sour cream with flour, mix and pour over the fish. Add salt, stir and simmer until done. Serve sprinkled with paprika.

How to cook burbot liver?

As already mentioned, the liver of this fish is a real delicacy. You can prepare many different dishes from it; we suggest focusing on pate, which is used for making sandwiches, and also as a filling for baked goods.

You should take the following products: 300 g of liver, onion, carrot, 2 tbsp. spoons of vegetable oil, salt, pepper, 2 eggs and 200 g of green peas.

1. Wash the liver in running water, and then cut it into large pieces. Place it in hot water, add salt, spices and cook for 5 minutes. on low heat. It is important not to use a lot of spices as this will ruin the natural flavor of the liver;
2. Then grind the liver using a meat grinder or in a blender. Cut the peeled onion into small cubes and fry over low heat until golden brown. Then add the grated carrots. Place the boiled and peeled eggs and peas in a blender. Combine all the prepared ingredients, add salt and pepper, and then mix thoroughly until smooth.

Burbot liver dish - maxa

Every fisherman knows this dish, and it is extremely simple to prepare. The liver can be spread on bread, and in the North they like to freeze it, and then cut it thinly and eat it with salt. You can cook the fish in any way, but make maxa from the liver.

Take the following products: liver, salt, herbs, laurel, Borodino bread and cucumber.

1. Carefully remove the liver without damaging the gallbladder and rinse it under running water. Place in boiling water and cook for 10-15 minutes;
2. For taste, you can add laurel, herbs and salt to taste. Cut the bread into pieces and dry it in the oven or toaster. Cool the finished liver and serve with toast and cucumber slices.

What can be prepared from burbot caviar?

If you managed to get a carcass that contained caviar, this is good luck, because you can prepare a delicious snack from it. It’s best to salt it, we’ll figure out how to do it now.

Required ingredients: 120 g salt, 2 tbsp. water, 3 peppercorns and the caviar itself.

1. Place raw caviar in a colander and pour boiling water over it. This will allow you to quickly and easily get rid of the film, and the caviar itself will become softer;
2. Place the released eggs into a clean glass jar. Combine hot water with salt and add pepper. Cool the resulting solution to 60 degrees and pour it over the caviar. Place in the refrigerator for 3 days and you can prepare sandwiches.

How to cook burbot in a slow cooker?

In a slow cooker, you can cook fish in different ways, for example, fry, stew, bake, cook soup, etc. We offer to make cutlets that will certainly delight you with their taste and juiciness.

You should take the following products: 1 kg of fillet, 400 ml of milk, an egg, 200 g of white bread, an onion, vegetable oil, breadcrumbs, salt and pepper.

1. Cut the bread into pieces and pour milk over it. Cut the peeled onion into small cubes. Wash the fillet, dry and grind in a blender or using a meat grinder. Separately, beat the egg with salt and spices. Combine minced meat, softened bread, onion and egg. Mix everything using a blender, or you can do everything with a regular spoon;
2. Pour oil into the multicooker bowl and turn on the “Baking” or “Frying” mode. Form into cutlets and roll them in breadcrumbs. Place them in a bowl with heated oil and fry on both sides until golden brown.

Burbot is very tasty in any of the proposed recipes, so you can safely choose any option for yourself. Prepare such dishes both for the daily menu and for the holiday table.

What can you do with burbot caviar

Since burbot is a fairly large fish, there is a lot of caviar in it. In this case, it is better to salt it. It can also be fried separately or with milk, and made into pate and pancakes. To prepare pancakes you will need:

• 500 g burbot caviar;
• 2 eggs;
• 100 ml flour;
• salt, soda;
• vegetable oil for frying.

First, the product should be washed, the films removed and carefully mixed with a fork, removing the remaining eggs and not crushing the eggs. Then add eggs, flour, salt, soda and mix until smooth.

The resulting mass should look like pancake batter. You should also fry it in a frying pan in hot oil on both sides for 3-4 minutes. Serve “caviar” with pickled or fresh tomatoes and cucumbers.

Spicy pickling recipe

There are several ways to pickle burbot caviar. For the first, simplest one you will need:

• 300 g caviar;
• 2 tbsp. l. salt;
• 1-2 tbsp. l. vegetable oil;
• 600 ml boiling water.

The product is freed from films as described above. Then:

• salt is dissolved in boiling water;
• pour the resulting brine over the caviar;
• stir;
• After 5 minutes, place on a sieve.

When the liquid has drained, transfer the salted product into a glass jar and add oil. Store covered in a cool place.

Recommended reading: How to cook stewed pink salmon

The second method will require much more time and the following products:

• 800 g caviar;
• 150 ml water;
• 100 g salt.

The main product is placed in a colander, poured over with boiling water and the caps are removed. Separately, make a brine - boil water with salt for 2 minutes, cool to 75 degrees, pour in the caviar and put it in the cold (from +3 to +5 degrees) for 2 days. After the specified time, the finished product is mixed and placed in jars.

For a spicy ambassador take:

• 600 g burbot caviar;
• 100 g salt;
• 2 bay leaves;
• 5 black peppercorns;
• 2 clove buds;
• optional cardamom;
• 20 ml lean oil;
• 1.5 liters of water.

The cooking process consists of several stages:

• First, prepare the brine - boil water with salt, pepper and bay leaves, cloves and cardamom for 2 minutes, then simmer under the lid for 10 minutes.
• Then it is filtered and burbot eggs are poured in.
• After half an hour, it falls back onto the sieve.
• Mix with oil and transfer to jars.

This delicacy keeps well in the refrigerator.

Important. Home-salted product should be kept for no more than 3 days, subject to hermetically sealed - the period increases to 10 days.

Fried burbot caviar

This valuable product can be fried in different ways. For the first recipe take:

• 400 g burbot caviar;
• 2-3 tbsp. l. flour;
• salt, pepper, vegetable oil.

Combine flour with salt and pepper, roll yastyki with caviar in it and fry in hot oil on both sides for 2-3 minutes.

Another recipe involves eggs:

• 400 g of product is freed from films using one of the methods described above;
• salt, pepper;
• add 2 eggs;
• shaken;
• pour one flat cake into the pan;
• Fry on both sides until cooked - the mass should become completely dry.

The following recipe has Asian flavors. For it, cut 2 onions into half rings, fry until transparent, add 2 tbsp. l. soy sauce. The eggs in films are rolled in flour and placed on the onion. Simmer covered until cooked, stirring occasionally.

We recommend reading: How to cook sea bass

Note! The product, although it is very healthy, is still quite a heavy food, so it is introduced into the children's diet gradually, starting from the age of 3.