Burbot is the only representative of the cod family in freshwater. It is considered a very tasty fish, but its taste depends on seasonality, on what time the fish was caught from the reservoir. The most delicious is burbot, fished in winter, before spawning. In the period from December to February, individuals gain more fat, therefore they are especially valuable.
Carcasses will have an unpleasant aftertaste only in one case - when the skin is carelessly and sloppily cleaned of mucus. This process should be given attention, carefully remove the mucus with salt. Or remove the skin along with small scales, and cook fillet dishes without skin.
Burbot meat is moderately fatty, nutritious, very tasty, with a pleasant sweetish aftertaste. Burbot liver contains up to 65% of healing fat, is considered a real delicacy. The special value of fish is a small number of bones. The fish is appreciated by gourmets. It is simply created for culinary masterpieces, which is what chefs use, inventing dozens of new dishes from it.
When frozen, carcasses quickly lose valuable qualities. Although the northerners make stroganina from frozen meat and burbot liver. On sale, fish is usually chilled, canned, smoked.
Dishes from burbot
The fish is a valuable commercial species. A variety of dishes are prepared from fresh carcasses. All of them are delicious, regardless of the modes of heat treatment.
Ear from a winter fish is rich and unusually tasty, reminiscent of a sturgeon. For its excellent taste it is called royal. From burbots caught at other times of the year, it is not recommended to cook fish soup - there will be neither fat nor a pleasant taste, since in these seasons burbot is less fat and hateful. These properties are also taken into account when they are going to make a jellied dish.
Burbot has other features. Sometimes, when frying, pieces of fish, despite breading, spread, the dish can turn into gruel. To make the crust denser, pieces of fish are rolled in starch or semolina, dipped in beaten eggs, then breaded with flour or breadcrumbs.
Home canning of burbot in tomato sauce and in own juice. His milk is usually pan-fried. The flesh of the fish is suitable for filling in pies and pies. Delicious hot smoked fish.
Connoisseurs do not recommend using burbot heads. It can spoil the taste of broth and other dishes. But lovers of hearty and rich fish soup must use the heads. Then, when solidified, the broth becomes thick, like jelly.
Burbot recipes with photos
Next, get acquainted with the list of dishes that are easy to cook from burbot in your own kitchen. Each recipe has an image and a brief description of the preparation. Full description and necessary ingredients easy to find by clicking on the name of the dish.
In the cold season, it is pleasant to eat fried burbot, taken from the pan, which is called "hot, hot". Fried fish pieces are eaten with bread or served with cereal and vegetable side dishes. We offer options for fish fried in flour with starch. And in a batter of beaten eggs, onions, sour cream, spices.
There are a variety of burbot dishes that can be cooked in a slow cooker, with the appropriate mode:
1) Fish with fresh tomatoes, leaf parsley, spices under mayonnaise and hard cheese.
2) Stewed burbot with onions and carrots, in sour cream filling with garlic, rosemary and mayonnaise.
Burbot recipes with photos - baking fish with vegetables in a culinary bag or foil. A convenient method of roasting contributes to the fact that vegetables are soaked in delicious fish juice. It turns out immediately a fish with vegetable side dish- a full-fledged second course, for which you do not need to make a separate side dish.
How to make delicious hearty meatballs, what to add them. Recipes for cooking dishes from burbot minced meat:
- With fresh pork fat, onions, soaked white bread, thick flour breading.
- Juicy cutlets, baked in the oven, with rice in a sauce of milk, sour cream, fish broth.
Burbot dish - rybnik, yeast pie. The dough is simple from flour, milk, vegetable oil, salt, sugar, yeast and one egg. The filling is made from burbot pulp, boiled rice and onion fried in vegetable oil. The assembly of the pie, baking in a preheated oven, cutting, serving are described.
Preparation of the first course with nutritious broth and boiled fish. Burbot recipes with photos:
- Hastily cooked ear with potatoes, peppers, onions and herbs. Boiling the broth along with the heads.
- original transparent ear to festive feast from burbot with herbs, capers and olives.
Recommendations on how to properly smoke burbot. How to lay it out on the grate of the smokehouse. Wood, its soaking. Adjustment of a smoke, maintenance of necessary temperature. Smoking on an open fire and on coals. The time of smoking and the time of infusion - the maturation of fish after smoking. Storage of smoked fish.
Tips on how to cook fish using the cold smoking method - where it is better to smoke, how to hang fish in a smokehouse. How to set up the process, what kind of firewood to choose. Why is straw or fresh hay suitable for a fire? What is the salting of fish before smoking. Secrets and features of cold smoking burbot.
Dishes from canned burbot and its liver. Recipes for canned burbot with the addition tomato sauce and vegetable oil. Preparation of canned food from raw, boiled and pickled burbot liver.
Preservation languishing in the oven. Correct seaming, leak test. Fish storage.
How delicious to cook burbot liver. 3 recipes with photos: marinated, champignon pate and roast. The liver is cooked in a marinade of water, vinegar and spices. mushroom pate from burbot is a real delicacy for a delicious snack between meals. Roast is made with vegetables in wine with herbs and spices.
What to cook from yellow caviar obtained from burbot? Recipes for cooking dishes from caviar and milk of burbot with a photo. Salting delicious burbot caviar. Liver pate and burbot offal - caviar, milk. Cooking options for fried caviar in a pan - quick frying in vegetable oil.
This page contains a list of dishes for which you need burbot fish. Recipes for cooking dishes from burbot and full list look for dishes from other types of fish in the top menu of our website. The section is called "to become a real angler and learn the right choice.
Burbot is a tasty and nutritious food that can be prepared different ways. The liver of this fish is considered a real delicacy. You can cook burbot in different ways, which explains the presence of a huge number of dishes. We offer to dwell on the most affordable and proven recipes.
How to cook burbot in a pan?
To taste, many compare this fish with trout, but only it is more fatty. That is why it is ideal for cooking in a pan. The pulp is very juicy and tasty.
Ingredients:
- 350 g fillet;
- 40 g flour;
- 75 g butter;
- 3 tomatoes;
- salt;
- pepper;
- greenery.
Cooking method:
How to cook delicious burbot in the oven?
Many people like this fish because there are practically no bones in it, and the meat turns out to be very tasty and juicy. It is best to cook it in foil with vegetables. Prepared products are enough for 3-4 servings.
Ingredients:
- 1.5 kg of burbot;
- a couple of onions;
- 2 tomatoes;
- bunch of parsley;
- Bell pepper;
- half a lemon;
- 2 tbsp. tablespoons of olive oil;
- salt and pepper.
Cooking method:
- Clean the burbot, gut it, cut off the fins and remove the head. Then remove the skin by making an incision, since it is very simple. After that, wash the carcass again and dry it with a paper towel.
- Engage in the preparation of vegetables, wash, and then cut them into small cubes. Chop greens and combine with vegetables. Add salt, pepper, and lemon juice to them. Mix everything thoroughly.
- Salt and pepper the burbot outside and inside, and then brush with oil. Fill the belly with vegetable mixture.
- Take a baking sheet and line it with two layers of foil. Place a pillow of half of the remaining vegetables in the center and place the carcass on it. It remains to cover the rest of the vegetable mixture on top.
- Roll the foil into some kind of makeshift bag so that air can move freely in it.
- Bake in the oven, which should be heated to 180 degrees. Cooking time - 30-35 minutes.
- After the time has elapsed, remove the baking sheet, but do not unfold 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 perfect side dish for this dish is mashed potatoes and fig. Ingredients are for 3-4 servings.
Ingredients:
- The carcass of a large burbot;
- 1 st. flour;
- 2 cloves of garlic;
- 1 teaspoon of peppercorns;
- 200 g sour cream;
- salt and ground paprika.
Cooking method:
How to cook burbot liver?
As already mentioned, the liver of this fish is a real delicacy. You can cook a lot from it different dishes, we propose to stop at the pate, which is used for making sandwiches, as well as as a filling for pastries.
Ingredients:
- 300 g of liver;
- bulb;
- carrot;
- 2 tbsp. tablespoons of vegetable oil;
- salt and pepper;
- 2 eggs;
- 200 g green peas.
Cooking method:
- Wash the liver in running water, and then cut it into large pieces.
- Put it in hot water, add salt, spices and cook for 5 minutes. on low fire. It is important not to use a lot of spices, as this will spoil the natural taste of the liver;
- Then grind the liver with a meat grinder or in a blender.
- Cut the peeled onion into small cubes and fry over low heat until golden brown.
- Then add chopped carrots to it.
- Smash the boiled and peeled eggs with peas in a blender.
- Combine all prepared ingredients, put salt and pepper, and then mix well 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 fish in any way, but make maxa from the liver.
Ingredients:
- Liver;
- salt;
- greenery;
- Bay leaf;
- Borodino bread;
- cucumber.
Cooking method:
- Carefully remove the liver without damaging the gallbladder and rinse it in running water.
- Dip in boiling water and cook for 10-15 minutes;
- For taste, you can put laurel, herbs and salt to taste.
- Cut the bread into slices and dry it in the oven or toaster.
- Cool the finished liver, serve with toast and cucumber slices.
What can be prepared from burbot caviar?
If you managed to get a carcass in which caviar was found, this is good luck, because you can cook a delicious snack from it. It is best to salt it, how to do it now we will figure it out.
Ingredients:
- Burbot caviar;
- 120 g of salt;
- 2 tbsp. water;
- 3 peppercorns.
Cooking method:
- 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;
- Put the freed eggs in a clean glass jar.
- Combine hot water with salt and add pepper.
- Cool the resulting solution to 60 degrees and fill it with caviar.
- Put in the refrigerator for 3 days and you can make 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 please you with their taste and juiciness.
Ingredients:
- 1 kg fillet;
- 400 ml of milk;
- egg;
- 200 g of white bread;
- bulb;
- vegetable oil;
- breadcrumbs for breading;
- salt and pepper.
Cooking method:
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 festive table.
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How can you cook burbot?
But before we get into the recipes, let's figure out how to choose good, fresh fish from the supermarket or market.
In order for your cooked burbot to be tasty and smell appetizing, first of all, it must be fresh and, if you did not manage to catch burbot, go fishing in supermarkets in search of fresh fish.
For fresh burbot:
- its small scales adhere to the skin for a fee;
- he has dense meat, this indicates 100% freshness;
- any fresh fish has bright red or scarlet gills.
Note: also on the eyes, they should be clear, the aquatic inhabitant should have a natural smell. Fish oil should be all in the liver, otherwise freezing too oily fish will cause it to lose its taste.
Used spices and seasonings
Spices in the preparation of fragrant, appetizing dish are first on the must-have list. Each cooking method has its own combination of fragrant spices that will give your palate an incredible taste and accentuate the smell.
If you are going to fry fish
Cooking a dish by frying is the fastest way, the ideal seasoning for this type of cooking will be the simplest spices: salt, pepper, spicy taste add some lemon juice.
Pepper can be used both black and white, but preferably fresh, freshly ground. Lemon juice is sprinkled on the finished dish. Don't worry, it won't be sour. Good taste will add oil, but you need to add oil to oily fish carefully, wisely.
poached fish
If you are a lover of juicy fish, then you can let it go a little, after frying it. Boiled fish is also good. To make it insanely delicious, add dry white wine, bay leaf, a little parsley and pepper, preferably peas, to it.
Diet option for a couple
How to catch more fish?
Every ardent fisherman undoubtedly has his own secrets of successful fishing. I myself, during the time of conscious fishing, have found quite a few ways to improve the bite. I share my TOP:- Cool activator. Stimulates a strong appetite in fish, attracting them even in cold water. Blame it all pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
- Proper selection of gear. Read the relevant manuals for the particular type of tackle on the pages of my website.
- Lures based pheromones.
A fashionable and healthy way to steam food, you can use the same seasonings as for frying, but thanks to steaming, the taste of seasonings will reveal even more. Overeating!
Braised fish
Stewed fish is a real yummy, be sure to wrap the fish in foil and cook a couple of options that we will try now. Wrap the carcass with herbs. Lovers of Italian cuisine will appreciate the dish with sage or lemon. Delicious fish is obtained with table horseradish or on an onion pillow. Don't be afraid to season the stewed fish with red pepper - the taste is fantastic.
Note! Greens - ordinary and very tasty way season the fish with rosemary and thyme, herbs de Provence and marjoram are the best herbs to bring out the taste. Basil, parsley, borage, cardamom and lemon balm, a little nutmeg or curry - the fish is delicious with any seasoning.
Recipes for making delicious burbot dishes at home
In the oven
Fish according to this recipe can also be cooked in a slow cooker, preferably in foil, so that the fish retains its juiciness and aroma of spices.
Ingredients:
- Fish;
- Onion;
- Tomatoes;
- Carrot;
- Greens and other spices.
- Clean the fish carcass, rinse it under water, make sure that there are no traces of the insides.
- Remove moisture if possible, and then rub the fish with salt, pepper and other spices to taste. The fish must be left for half an hour so that it is soaked.
- At this time, peel and cut the vegetables into small cubes. Greens too.
- After you grease the baking sheet, put some vegetables on it, put the main ingredient on top and cover with the remaining vegetable part.
- Approximate baking time 15-20 minutes.
This fish goes well with any side dish.
ear
Ingredients:
- Burbot;
- Water;
- Potato;
- Carrot;
- Spices and herbs.
- Peel the burbot, free the carcass from the insides and rinse thoroughly. Divide it into parts and send it to boiling water, salted in advance.
- Cut the peeled potatoes not very finely, cut the carrots into circles and the onion into half rings.
- Add vegetables to the simmering broth.
- As a rule, many spices are not added to the ear, except for peppercorns. For that you can add there delicious liver burbot and raw milk.
- Throw a little allspice and bitter pepper and a couple of bay leaves to them.
- Greens, parsley and dill, chopped are added before cooking.
- The ear is boiled for 30 minutes.
On the coals
Ingredients:
- Burbot;
- Spices.
- Clean the burbot carcass, cut off its head and remove the scales and separate the fillet from the bone. Divide the fillet into large pieces.
- Grind the onion in a blender or grate. Add salt and pepper to the resulting gruel, if desired, a little greenery.
- Coat each piece and let them lie down for 40 minutes so that the fillet is well soaked.
- Put fillet pieces on the skewer and fry until fully cooked.
Useful properties of burbot
Burbot is a healthy fish containing a large amount of B1 vitamins. It is perfectly preserved in a boiled carcass, but does not withstand frying. Fish is advised to people suffering from neurological diseases.
Burbot is advised to women in position, as it helps to strengthen the immune system.
If you want healthy and clean skin, then know that burbot contains a complete mineral and vitamin complex that normalizes skin metabolic processes. Are you rejuvenated? Then you will be surprised how well wrinkles are smoothed out.
Burbot is often advised to dieters, because there are no carbohydrates in burbot meat.
But burbot is not recommended for those who:
- suffering from kidney stones;
- bladder stones;
- excess vitamin D;
- allergy.
Note! As we found out, there are many ways to cook burbot and you will definitely like one of them. You must try this delicious dietary fish, given its beneficial features. If you're on a diet, this is a great way to fill up without gaining too much.
I caught this pike with a bite activator. I have never caught these before, but now every time I bring trophy specimens from fishing! It's time for you to guarantee your catch!!!
The other day we were treated to two freshly caught burbots, in addition to the fish, they told us a simple cooking option. That evening we tried it, it turned out really tasty and fast.
The longest part of the cooking process is cutting the fish. True, if your hand is already well stuffed, then this item will not cause any particular difficulties. I've been busy cleaning fish from the insides for quite a long time 🙂 By the way, in no case should you throw away the burbot liver, it is very tasty and healthy. Of course, caviar and milk, if caught, are also used.
A simple and quick recipe for making burbot
Ingredients:
- burbot,
- onion,
- greens (I had freshly frozen dill),
- Bay leaf,
- sunflower oil,
- salt,
- water.
As I wrote above, you should initially remove all unnecessary entrails, rinse the fish and cut into large pieces. You need to try to cut carefully so that the delicacy liver remains intact and unharmed. In taste, it significantly surpasses the burbot meat itself, verified on personal experience, so to speak 🙂
Put pieces of burbot into a deep frying pan, add 3-4 tbsp. tablespoons of vegetable oil and about half a glass of water. We also send chopped onion, herbs and bay leaves there. After boiling the liquid, simmer under a lid over low heat until fully cooked - about twenty minutes. During cooking, it is advisable to turn the pieces 1 - 2 times.
Don't forget to salt to taste. You can add a little pepper or your favorite fish seasonings.
I sprinkled the already prepared fish with a little lemon juice and added soy sauce I really like how it goes with fish dishes.
Serve while hot. You can cook rice with vegetables or mashed potatoes as a side dish for fish. Enjoy your meal!
Burbot - surprisingly very delicious fish, which has practically no bones. Cooking it is very simple, but there are complaints about the unpleasant aftertaste of dishes. This is due to the fact that not all housewives know how to cook burbot correctly. It's all about his skin. Therefore, to cook burbot deliciously, you just need to peel it from the skin.
It is very important that the fish you use for cooking is fresh. Especially tasty are such dishes from burbot: triple ear, pies with burbot, pie, cutlets, fried burbot, as well as baked and stewed. In the article, we offer many different options for what can be prepared from burbot.
To make your cooked burbot delicious, you definitely need to remove the skin from it. And not scales, but skin. To do this, an incision is made at the head and with the help of pliers (which are like pliers), the skin is removed along with the scales. The resulting fillet should first be rubbed with salt and then put in the refrigerator for 15-20 minutes. After that, you can safely proceed to the preparation of all kinds of dishes.
If you decide to fry burbot, then you should know that it must first be rolled in starch, and only then in flour. The thing is that starch forms a strong crust that will prevent the meat from spreading in the pan. Otherwise, you will end up with something that looks like porridge.
Burbot fried
Ingredients:
- 0.5 kg burbot
- 1.5 st. spoons of starch
- Parsley
- Ground black pepper and salt to taste and desire
- 1.5 st. spoons of flour
- Vegetable oil for frying pan
Method of preparation: Sprinkle chopped pieces of burbot fillet with pepper, salt and bread first in starch, and then in flour. We put the pieces in a frying pan with oil heated in it and fry on both sides until a golden crust appears. We serve the fish with a little oil and adding a potato side dish (both fried and boiled are suitable).
Burbot stewed with cucumbers and mushrooms
Ingredients:
- 1 kg burbot fillet
- 2 tbsp. tablespoons of vegetable oil
- 8 pcs. dried mushrooms
- 1 pickled cucumber
- 3 medium onions
- 6 potatoes
- 250 ml dry white wine (grape)
- Parsley
- Salt, black pepper to taste
- 3 art. spoons of flour
- 1 cup fish broth
- 3 art. butter spoons
Cooking method:
Roll the fillet pieces cut for portions in flour and fry until half cooked. Fry the onion and put half on the bottom of the saucepan. We spread the pieces of fish on top and again fall asleep with a layer of onions, but with boiled and fried mushrooms. Add poached cucumbers. Cut them into thin slices. Pour the resulting mixture with oil, wine and broth. Simmer over low heat until done. Serve the dish by watering it with juice in which the fish was stewed and sprinkled with finely chopped parsley or other herbs to taste.
Baked burbot
Ingredients:
- 600 g burbot fillet
- 1 st. a spoonful of flour
- 120 g stale crumb (from white bread)
- 2 raw proteins
- Salt and spices to taste
- 100 g vegetable oil
Cooking method: Before cooking burbot in the oven, cut into small pieces (about 5 per serving), salt and pepper. Separately combine proteins with sunflower oil, and rub the crumb of white bread on coarse grater. Roll the fish in flour, moisten in a protein mixture and dip in bread crumbs. Then spread on a baking sheet and bake in a preheated oven. Serve baked burbot on a hot platter with fried potatoes and tomato juice in a gravy boat.
Burbot cutlets
It is worth noting that you can cook cutlets from burbot even in the absence of a meat grinder. It is enough to finely scrape the meat from the spine and the main ingredient is ready. But still, if you have the necessary equipment, it is better to use any grinder, be it a blender or a meat grinder.
Ingredients:
- 800 g burbot fillet
- 1 cup rice
- 4 tbsp. spoons of milk
- half a glass of white sauce
- Spices and salt to taste
- Onion
Cooking method: To start, the fish fillet must be scrolled through a meat grinder along with fresh onions. Then add boiled rice, milk and mix. From minced meat, form cutlets in the form, then roll in flour and fry until an appetizing golden crust is formed. Pour the already fried cutlets with white sauce and simmer for 5-10 minutes. Note: if the mixture sticks to your hands when forming cutlets, then you can add a raw egg and some bread crumbs.
Rybnik or burbot pie
Ingredients:
- 500 g burbot fillet
- 1 st. a spoonful of flour
- half a glass of boiled rice
- 3 art. tablespoons of vegetable oil
- 2 medium onions
- 500 g yeast dough
- Salt and ground pepper to taste
- Parsley
- 2 hard boiled eggs
Cooking method:
Already cleaned of bones and skin, the fillet is placed in a saucepan and simmered over low heat. Cover the contents with a lid and shake occasionally. Then we drain the broth (it will come in handy later) and with the help of a knife we cut the fish into not very small pieces. Cut the onion into small cubes and saute in a pan until golden brown. Add flour to it and pour in a little broth from the fish. The result should be a thick sauce with onions. Mix together the fish, onion sauce, rice, ground black pepper, salt, parsley and not coarsely chopped eggs. This will be the filling of our pie. Yeast dough divide into two equal parts. We roll out each of 89sy0shts7ingsh them separately. Put the filling on the first sheet and cover it with the second sheet. We tightly pinch the edges of the fishbowl. Let the cake rest for about 20 minutes at room temperature. Then, if desired, brush the top of the pie with beaten egg. The cake is baked in the oven for 35 - 40 minutes. Set the temperature to 200 - 220 degrees. When ready, brush the pie with melted butter.
Now you know a lot of delicious, and most importantly healthy recipes how to cook burbot fish. Only to those who do not know this task seems difficult, in fact, burbot fillet dishes are quite simple to prepare. By following the recommendations and strictly following our recipes, you will definitely get a very tasty treat for the whole family. We wish you bon appetit!
