River fish, caught from late September to January, is considered a delicacy, since burbot is useful due to its enlarged liver, and this fish also does not have scales. If you master the subtleties of how to fry burbot, you will get a hearty, delicious dish. The meat of this fish has a sweetish taste and is tender and juicy.

Preparation

Burbot must be purchased fresh. If you are lucky enough to catch the fish yourself, then you can partially get rid of the mucus that covers the top of the carcass by thoroughly rubbing it with a snowball.

Before frying, you need to turn on moderately hot water in the kitchen and clean off the remaining mucus under it with a knife. Movements are made in the direction from the tail of the fish towards the head. The skin should take on a light gray tint. Peeling or leaving is a matter of preference and also depends on whether the recipe calls for it or not.

Tip: If the skin will be removed from the burbot, an incision is made near the fish head using kitchen scissors or a knife.

After rinsing the burbot under the tap, dry it with a napkin. Cut the belly lengthwise, gutting it; the liver and caviar are not thrown away, but are later fried separately. The pits are also removed during the cleaning process.

You can find a frozen product on the counter, or, having bought a fresh one, put it in the freezer for a while. Thaw the burbot in a plastic bag by placing it in warm water.

Before you start frying the prepared fish, it is cut into portions 5 to 7 cm thick with a thin, sharply sharpened knife.

Tip: It is best to immediately wipe the burbot fillets with salt and pepper immediately after cutting, placing them on a plate on the refrigerator shelf for 30 minutes.

You can fry river fish to get an incomparable fragrant dish in a slow cooker. In addition to a kilogram of burbot, you will need the following ingredients: 4 tbsp. l. torment, 6 tomatoes, half a bunch of parsley, a little salt, ground black pepper and refined vegetable oil, a package of mayonnaise, 300 grams of hard cheese.

Separating the meat from the bones. The head, fins on the sides and tail are left for fish soup. The liver, called maksa among fishermen, can be boiled in the ear, or fried with fillet or as a separate dish.

So that the burbot is salted from the inside and does not have a bland taste, it is salted after cutting into pieces. Oil is poured into the multicooker bowl and the “Frying” mode is turned on. Each fillet piece of burbot is rolled in flour and placed in a bowl.

The product should be fried on both sides until browned. Having pulled out the burbot, lay it out on a wide plate. Tomato slices are placed on top. Sprinkle with salt and pepper. Then mayonnaise is spread on the tomatoes or a sauce mesh is made. Grated cheese is sprinkled on top of the casserole. The product is transferred back into the bowl, it must be fried on the “Baking” mode for 15 or 20 minutes, the lid must be closed.

In pieces

To prepare half a kilogram of fish, you also need ingredients: some salt crystals, herbs and ground pepper, a large spoon of flour and the same amount of starch, a tomato, an onion and sunflower oil, maybe unrefined, in an amount so that the bottom of the frying pan is hidden (about 5 tbsp). In addition to vegetable oil, butter is suitable for frying fish. The fillet of the cleaned and gutted carcass is divided into pieces, which must be salted, peppered, and left for 10 or 30 minutes so that the seasonings are absorbed.

Tip: To prevent the burbot pieces from falling apart, before frying they should be rolled in potato starch and then in flour. Thanks to starch, the burbot will have a crispy crust.

In a frying pan with pre-poured and heated oil, lightly fry the onion rings, adding pieces of burbot, cover the frying pan with a lid, fry the product for 5 minutes. on one side, and the same on the other. Transfer the finished pieces to a tray or flat plate. Cut the tomato into thin slices, place them on top of the onion pieces, sprinkle chopped herbs on top of the food, the delicious treat is ready!

Some cooks cook burbot with the skin on; in this case, the skin is not removed, but only carefully scraped and washed. You can fry the whole carcass by cutting off the head, tail and fins from the back, carefully ripping open and gutting the abdominal cavity. Cooks recommend pouring lemon juice over the carcass and frying thoroughly until cooked.

Mashed potatoes will be the best side dish. A good combination of a dish with porridge and boiled pasta.

In sour cream

In order to fry a fish carcass according to the sour cream recipe, you will need to take the following ingredients: one burbot, 300 ml. sour cream, a large onion or a couple of medium ones, sour cream (2 tbsp.), a pinch of salt and half a coffee spoon of ground pepper, lemon, fresh parsley, dill, celery, seasoning.

The fish is cleaned, gutted, and the gills must be cut off. Then the carcass is washed and wiped dry with paper towels. Salt, pepper and, if desired, fish seasoning are mixed, and the whole carcass is rubbed with this mixture on the inside and outside. Onion and lemon rings are placed in the belly, and finely chopped sprigs of greenery are also added there.

A sheet from the oven is greased with oil. Next, the remaining onion rings are placed, the carcass on top of them, and then the lemon rings. Fry a little onion in a frying pan, add sour cream, add salt and boil the sauce, pour it over the food on the sheet. Fry the food in an oven heated to 180° for about 40 minutes.

Tip: If you pierce the thickest part of the burbot and no liquid comes out, and the meat looks white, then you can remove it from the cabinet.

Breaded

Properly divide the fillet into four-centimeter pieces and fry them in batter or breading. 100 ml. mayonnaise mixed with chopped onion. Everything is crushed using a blender. Drive a couple of eggs into the mixture, mix, carefully add flour (half a glass), mix thoroughly until the consistency of liquid sour cream. The fillet parts are dipped in the dough and fried until golden brown.

The other day we were treated to two freshly caught burbots, and in addition to the fish, they told us a simple cooking option. That same 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 point will not cause any particular difficulties. I have been busy with cleaning fish from the insides for quite a long time :) By the way, do not throw away burbot liver under any circumstances, it is very tasty and healthy. Of course, caviar and milk, if found, are also used.

A simple and quick recipe for making burbot

Ingredients:

• burbot,
• bulb onions,
• greens (I had fresh frozen dill),
• Bay leaf,
• sunflower oil,
• salt,
• water.

As I wrote above, initially you should remove all unnecessary entrails, wash the fish and cut it into large pieces. You must try to cut it carefully so that the delicious liver remains safe and sound. It tastes significantly better than burbot meat itself, tested from personal experience, so to speak :)

Place pieces of burbot in a deep frying pan, add 3 - 4 tbsp. spoons of vegetable oil and about half a glass of water. We also send chopped onions, herbs and bay leaves there. After the liquid boils, simmer under the 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 add salt to taste. You can add a little pepper or your favorite fish seasonings.

I sprinkled the finished fish with a little lemon juice and added soy sauce, I really like how it combines with fish dishes.

Serve while it's hot. You can prepare rice with vegetables or mashed potatoes as a side dish for the fish. Bon appetit!

Many housewives do not use burbot for fish dishes. And in vain! The meat of this freshwater fish is tasty, tender, has a sweetish taste and is quite fatty. It is suitable for cooking in any way and does not contain small seeds. Of particular value is fish liver, which is large in size and has a delicate taste, similar to cod liver.

How to cook burbot - selection and preparation of the carcass

The taste of the dish depends not only on the chosen recipe, but also on the quality of the product. Therefore, pay special attention to the choice of carcass when purchasing.

• Give preference to fresh fish. It retains all the beneficial properties and taste as much as possible. Smell the carcass. Fish that is recently caught has a slight fishy odor. If you smell a strong smell, the carcass begins to rot. The presence of mucus in burbot does not indicate spoilage of the product, this is its feature. Red gills, elastic meat and transparent eyes are signs of fresh fish.
• Today you can often buy chilled carcasses. Their shelf life should not exceed 10 days, it is indicated on the packaging. According to external features, a fresh carcass has shiny scales, an even tail and red gills. When you press on the meat, the indentation returns to its place.
• It is better to avoid buying frozen fish. But if there is no other choice, then pay attention to carcasses with a thin crust of ice. Give preference to a packaged product with an expiration date indicated.
• Fresh fish must be cleaned. It has a thick layer of mucus; salt will wash it off completely. Rub the carcass with salt and rinse well under running water. Burbot has virtually no scales, so it is skinned.
• Gut the fish, cut off the fins and remove the gills. Don’t throw away the liver; you can cook a delicious dish from it. Cut the carcass into pieces.

How to cook fried burbot

Fragrant pieces of fish with a golden crust will not leave anyone indifferent. The recipe for fried burbot is very simple.

Ingredients for the dish:

• fresh fish – 1 kg;
• dry onion – 2 heads;
• pickled cucumber – 2 pcs.;
• champignons – 100 gr.;
• frying oil;
• wheat flour - 3 tbsp. l.;
• spices to taste.

Preparation:

• Dry the prepared fish pieces with paper towels, season to taste and add salt. Then roll in flour.
• Heat a frying pan, pour oil. Once heated through, fry each piece until golden brown.
• Cut the onion into half rings, mushrooms into slices, and cucumbers into cubes. First fry the onions, add mushrooms and then cucumbers.
• Place the fish and vegetables into the pan. Pour in a lot of water and simmer lightly. Serve the fish garnished with chopped herbs.

How to cook burbot soup

First courses made from this type of fish are aromatic and rich. Burbot soup will be very tasty.

Products for the dish:

• burbot carcass and liver – up to 1 kg;
• raw potatoes – 2 pcs.;
• onions – 1 pc.;
• purified water -1 liter;
• bay leaf – 1 pc.;
• peppercorns, salt;
• other spices to taste.

Recipe:

• First you need to cook the broth based on the head and tail of the fish. To do this, rinse the burbot pieces, add cold water and bring to a boil. Don't forget to remove the foam.
• Reduce heat and simmer the broth for half an hour. Then set aside and strain. Pour back into the pan.
• When the broth boils, add the diced potatoes and splinters. Bring to a boil, skimming off the foam. Then add chopped fish and liver. Add some salt.
• When the burbot is completely cooked, remove the liver, grind it in a bowl and add to the broth. Add spices and cook for another 5 minutes.
• Let the soup sit for half an hour, then remove the onion and throw it away.
• Serve the fish soup with chopped herbs or whole green onions.

How to make jellied burbot pie

Experienced housewives prepare baked goods with fish. There is nothing complicated in this recipe. Prepare the following ingredients:

For filling:

• burbot fillet – 0.5 kg;
• butter – 70 gr.;
• onions – 1 pc.;
• spices to taste.

For the test take:

• mayonnaise – 250 gr.;
• flour - 1.5 cups;
• chicken eggs – 3 pcs.;
• baking powder - 1 pack;
• granulated sugar – 1 tsp;
• salt - a pinch.

Progress:

• Cut the fish fillet into cubes, as well as the onion. Fry in butter, add spices. The burbot for the pie can be left raw, depending on your taste.
• Beat eggs, add mayonnaise, mix well. Salt and add sugar. Add a glass of flour with baking powder and stir.
• The density of the dough should resemble very thick sour cream. If this is not the case, then gradually add a tablespoon of flour until the required consistency is obtained.
• Grease the mold with oil and fill in half of the dough. Place cold fish filling on top. Pour in the remaining batter.
• Preheat the oven to 200 degrees and bake the pie for about 30 minutes. Check the readiness of the dish with a skewer. If it is dry, then the cake is ready. Serve cool.

Burbot dishes are tasty and nutritious if prepared correctly. To do this, use these simple recipes. Bon appetit!

For more information on how to deliciously cook burbot at home, watch the video:

We have already managed to catch burbot. All that remains is to prepare it. Today we will fry it. Burbot Nalimych is delicious in all forms. They cook fish soup with it, prepare “stroganina”, I know people who like dried fish. But the most delicious, finger-licking dish is when you manage to fry burbot in a cast-iron frying pan. Precisely on cast iron. Only on it does the fish become royally cooked.

What we need:

• Fresh burbot. The size does not play a special role, but preferably cutlet size - three kilograms.
• Onion. A couple of large onions will be enough.
• Salt pepper.
• Flour.
• Unrefined sunflower oil.

How to clean burbot

Before frying burbot, of course, you need to clean it. Burbot is a “snotty” fish. Mucus doesn't add any flavor. I usually carry out the first stage of cleaning while fishing. I thoroughly wipe the fallen fish with snow. Take my word for it. If you devote time to this event, then at home you will need to stand over the sink much less.

At home, we take a knife, open the hot water (so that the hand can endure it, we don’t need boiled burbot) and begin to hide it from the tail to the head. While removing any remaining mucus. The skin becomes light gray.

Cleaned - cut into pieces. Rub a little with salt. You don't need a lot of salt.

What to do with the liver? We call it “maxa”. Many chefs add maxa to the frying pan after the burbot. I prefer to cook it in my ear. With a green onion in the ear, maxa is very tasty.

Let's start frying burbot

While the chopped pieces of burbot are on a plate at room temperature (you can place them in a colander) and excess moisture is slowly leaving the fish, put a frying pan on the stove, pour in unrefined oil so as to hide the bottom, and wait until the oil heats up.

You can check the quality of oil heating in a simple way. Just drop some water. If everything is in order, you will hear a pleasant hissing sound.

Dredge the burbot pieces in flour and place them in a frying pan. It should not be placed very closely.

You can add the onion, cut into rings, at the beginning of frying; if you like the crunchy sound, you can add it before putting the burbot in the frying pan. Then the onion becomes tender.

Fry the fish on each side until crusty. The fish meat is tender and does not take much time to fry.

If the first batch is ready, put it on a plate, cover it with a lid or another plate, and send the next batch to fry. Thus, in a short time, we manage to fry burbot and shake up a glass of aromatic moonshine.

It is better to use crushed potatoes as a side dish. Pasta and cereals are a catering canteen. In principle, fried burbot copes well with the role of an independent dish. But greens are a must! You can even squeeze a little juice out of the lemon.

Bon appetit, friends.

I offer you 13 of the most delicious recipes for preparing dishes from Burbot.

Burbot soup recipes

Recipe 1: Elite burbot soup

I cook this soup only on major holidays, and it can compete in taste with fish soup made from valuable species of fish.

1. It is no more difficult to cut a burbot on the ear than a pike or pike perch. Having cleared the scales, the burbot is flogged from its belly, the liver and stomach are carefully removed, the caviar and intestines are removed.
2. After this, the head is separated, and the carcass is cut into transverse pieces 3-4 cm wide. If the burbot is large, then in the middle of each piece you need to make an incision transverse to the ridge so that the meat is better cooked.
3. Before preparing the fish soup, first chop the carrots and peppers, put them in a pan with water and put them on the fire.
4. While the water is heating up, you need to take two medium onions and stuff them with cinnamon and cloves and also put them in the future broth.
5. As soon as the water boils, add salt and put in the pieces of burbot.
6. We wait until the meat is cooked, and pour half a glass of Madeira into the fish soup and crumble the wheat bread.
7. The fish soup should be served with Madeira and garnished with herbs. The volume of fish soup ingredients can vary and is selected by each cook to suit his or her tastes.

Ingredients:

• Burbot - 1 pc.,
• carrots, peppers - 1-2 pcs.,
• onions - 2 pcs. cinnamon,
• cloves - to taste,
• Madeira - 1/2 cup,
• salt,
• wheat bread - a few slices.

Recipe 2: Burbot and ide soup

An excellent fish soup is obtained by combining the flavors of two or three types of fish. Over the course of their history, the indigenous inhabitants of the north have come, in their opinion, to the best combination of fish soup: burbot and ide.

The ide carcass is cleaned of scales, frequent transverse cuts are made so that the fish is cooked evenly, the tail is cut off, and the entrails are removed. Pieces of burbot, ide, white burbot, red ide caviar and one burbot liver, cut into pieces, are dipped into the water. The second is placed in a previously washed burbot stomach. Cook in boiling water until tender, usually this takes 15-20 minutes. The soup turns out rich and greasy. Pieces of fish are removed from the broth and served as a separate dish.

As you noticed, this soup lacks potatoes and other vegetables. But I would still recommend serving the ear broth with herbs and spices - that’s what we’re more used to.

Recipe 3: Yakut soup

As soon as the water boils, put the burbot meat into it. Bring to a boil again and add milk to the broth. When boiling again, add the liver. Bring to a boil again and the soup is ready. Take out the milk, liver and meat, divide them into portions according to the number of eaters. Pour the hot fish soup into broth cups, passing through a sieve, and serve immediately hot.

It should also be added that all ingredients are cooked with the addition of salt, pepper, bay leaf and onions. Milk, liver and meat are needed from one large burbot weighing 2-3 kg. The soup turns out to be very rich and it is enough for 5-6 people to eat their fill.

Recipe 4: Potato soup with burbot

• 500 gr. fish;
• 4 - 5 pcs. potatoes;
• 1 carrot;
• 1 onion;
• 1 parsley root;
• 1 tbsp. spoon of butter;
• 3 peas each of black and allspice;
• Bay leaf;
• salt to taste;
• 1 liter of cold water.

Preparation:

1. Prepare fish broth. To do this, place the washed spines and tail parts obtained from filleting fish into a bowl and fill with cold water. Bring to a boil, skim off the foam and cook for 20 - 30 minutes, strain.
2. Place peeled and diced potatoes, carrots, chopped onions, parsley root into the boiling broth and cook for 10 - 15 minutes over low heat.
3. Then add pieces of fish, spices, salt and continue cooking for another 15 - 20 minutes.
4. Before serving, pour melted butter into the soup and sprinkle finely chopped herbs on top.

Recipes from burbot liver

This delicacy requires a separate story. Burbot liver is very popular throughout Europe, and especially in France. Properly prepared burbot liver literally melts in the mouth and once eaten remains in the memory forever. In northern Siberia, burbot liver is called “maksa”. Only livers that do not have whitish plaques on them can be used for food - this is a sign of disease.

However, burbot meat, as a rule, remains of quite high quality and tasty. When cutting, carefully examine the liver, discarding the infected one. Such an infection does not occur often, but caution does not hurt.

Recipe 5: Burbot liver in Yakut style

It was from this dish that I fell in love with burbot liver. The recipe is simple, even simpler than the classic recipe, with the absence of spices and sauces that are unnecessary in my opinion.

So. Carefully remove bile from the liver. Salt and pepper. Dip the liver pieces in flour and throw them into a heated frying pan. The oil must be boiling! Bake the liver on each side for 2-3 minutes. That's it - the delicacy is ready! Next, place the resulting pieces on a plate and carefully cut with a knife. Hard crust, and inside there is a juicy soft liver. Delicious!

Recipe 6: Pickled burbot liver

The dish is very rare and I only had to eat it once. And I understand why: who would store burbot liver for a long time?

So, boil the burbot livers for 10 - 15 minutes in salted water, put them in a jar, fill them with a very weak solution of vinegar, boiled with a small amount of allspice.

This cooking method makes the liver very tasty, but not durable. The weaker the vinegar, the tastier the livers, but also the less durable. If desired, you can make a pate from the pickled liver.

Recipe 7: Burbot liver filling

Excellent filling for pies and pies. There will be something to pamper your guests.

The burbot liver should be boiled in a small amount of water, cut into slices, add white sauce, champignons, and finely chopped herbs.

Boil, add pepper, nutmeg, stir.

Ingredients:

• 500 gr. burbot liver,
• 300 gr. white sauce,
• 200 gr. champignons,
• 40 gr. dill or parsley,
• 1/2 nutmeg,
• 60 gr. vegetable oil.

White sauce plays an important role in this filling. To prepare it we will need: fish broth (burbot) 1 liter, flour - 50 g, butter - 50 g.

Gradually pour hot fish broth into the flour sautéed (over low heat) in butter, stirring continuously to prevent lumps from forming. Please note that to prepare white sauce, the flour is heated, preventing its color from changing. The finished sauce needs to be strained.

Recipes for stewed burbot

Recipe 8: Burbot stewed with fresh beans

To prepare this dish we need three burners.
The onion is cut into large rings and sauteed over low heat in butter. At the same time, cook fresh beans in a saucepan of boiling salted water. You need to cook the beans for about half an hour over medium heat. At the end of cooking, add a bunch of greens to the beans. And at the same time, on the third burner in very hot vegetable oil, fry pieces of burbot on both sides.

When the pieces of burbot are browned, reduce the heat, add salt and pepper, add the onion along with the oil in which it was fried, and sour cream. Mix all the ingredients, cover with a lid and leave to simmer on low heat for another 10 minutes.

The dish is very original and tasty.

Products:

• 4 large pieces of burbot,
• 1 kg. beans,
• 2 onions,
• 200 gr. sour cream,
• 30 gr. butter,
• 3 tbsp. spoons of vegetable oil,
• bouquet of greenery,
• salt,
• pepper.

Recipe 9: Stewed burbot with cabbage

Fish 0.5 kg, flour 30 g, sunflower oil 50 g, stewed cabbage 500 g, sauce 230 g, caraway seeds 0.5 g, pepper, parsley 10 g.

Pieces of fish with skin are sprinkled with salt and pepper and breaded in flour. Fry in sunflower oil.

Add red sauce and a little cumin scalded with boiling water to the stewed cabbage (sauerkraut or fresh) and stir the mixture. Place a layer of cabbage in a deep saucepan, pieces of fried fish on top and cover them with cabbage. Do this in 2-3 layers. Pour red sauce on top and simmer for 1 hour.

When serving, the cooked fish can be sprinkled with parsley, celery or dill.

Boiled burbot recipes

Recipe 10: Puvlya (dish of the Khanty tribe)

Russians ironically call this dish chewing gum. The Khanty specially prepare puvlya to pamper their children. And the word “puvlya” itself is nothing more than “mitten” translated from their language.

When cutting burbot, the Khanty remove the stomach, turn it inside out, wash it thoroughly and stuff it tightly with the liver of the same fish cut into pieces. Before putting the stomach filled with filling into boiling water, knead it additionally with any hard object.

The finished boiled puvlya resembles a gray mitten with a small finger. They eat it hot, cutting it crosswise into slices, like sausage. The contents of the tender burbot liver melt in the mouth, but the shell of the “mitten” will have to be chewed longer.

Recipe 11: Boiled burbot with egg in Polish

For 0.5 kg of fish: 1 l. broth, 25 gr. butter, 2 boiled small eggs, 5 g parsley or cilantro, 0.5 lemon, salt.

Process the fish. Place it in a bowl with strained hot vegetable broth. Cook over low heat for 30 - 40 minutes. Remove the fish, place on a plate and pour over melted butter, sprinkle with finely chopped herbs and chopped egg, garnish with a slice of lemon. You can serve the dish with a sauce of cucumbers, horseradish, tomatoes, mushrooms, and onions. Burbot is served with boiled potatoes, butter, chopped egg, grated horseradish or sauce, to taste.

Recipe 12: Boiled burbot with cucumber pickle

500 grams of fish, vegetables and spices for broth 40 g, butter 50 g, herbs 5 g, cucumber pickle 200 g, potatoes 500 - 600 g, sauce 200 g.
The fish is boiled in a spicy broth with strained cucumber brine.

Serve the finished fish with potatoes, pouring it with Polish tomato mustard sauce. The sauce can be served separately or replaced with butter mixed with anchovies, parsley or dill.

Recipe 13: Burbot with milk sauce

Fish 500 g, vegetables and spices for spicy broth 50 g, ghee 60 g, onion 80 g, cheese 30 g, potatoes 600 g, sauce 300 g, pepper.

Grease the bottom of the pan with oil and line it with potato cubes. Place portions of burbot cooked in a spicy broth on top.

Prepare a sauce from fish broth, add lightly fried onions and a little oil to it, pepper, boil and pour this sauce over the poached fish, sprinkle with cheese, drizzle with oil and bake.

Serve in a frying pan.