By its taste, the burbot liver is in no way inferior to the liver of sea cod. Therefore, such a product can be safely called a delicacy. In addition, its use will help strengthen immunity, as well as cope with a number of heart and neurological diseases. And we will try to convince you that very interesting and tasty dishes can be prepared from the liver of this fish.

Burbot liver pate

Burbot, although it is a vivid representative of cod fish, lives exclusively in fresh water. Today he does not often appear on our tables, but our ancestors prepared a lot of delicious dishes from such fish. Not sure how to make burbot liver? This is easy to fix! And we begin our tour of the pages of culinary art with a simple paste recipe.

Ingredients:

  • 320 g of the liver;
  • onion and carrot;
  • two eggs;
  • 210 g green peas;
  • oil, seasoning.

Cooking method:

  1. Delicious paste can be prepared only from a quality product. If you buy a liver separately, then pay attention to its appearance and color. The liver should be cream or light cream in color. If there are any defects or plaques on the surface of the product, this indicates that the liver is infected. If you independently remove the liver from the carcass, then do not touch the gall bladder, otherwise the liver and all meat will be bitter.
  2. So, grind the liver into pieces and throw in boiling salted and spicy water. With spices, do not be zealous so as not to interrupt the taste of the offal itself.
  3. Grind the boiled liver with a blender.
  4. Boil eggs and peas, also send to the appliance bowl and grind.
  5. Finely chop the onion, three carrots on a fine grater, pass the vegetables until golden brown, but do not overcook.
  6. Now we combine all the components, salt, pepper and mix.

How to deliciously fry the liver

Burbot liver can be fried in many ways. For example, boil it with seasonings, and then fry in oil. But there is a more delicious and original recipe.

Ingredients:

  • 320 g of offal;
  • half a lemon;
  • butter, flour, spices.

Cooking method:

  1. We clean the liver from films, rinse and cut into small sticks of any size.
  2. Sprinkle with salt and pepper, sprinkle with citrus juice and leave for 15 minutes.
  3. Breaded workpieces in flour and overcooked in heated oil until golden. We spread it on a napkin to remove excess fat and serve with any side dish.

Cooking in a water bath

The recipe for a burbot liver in a water bath is called "max." According to this recipe, fish offal is very tasty, it can be served cold and hot. Of the ingredients you need to take only the fish liver itself, bay leaf, peas and salt.

Cooking method:

  1. Grind the liver into pieces.
  2. In a mortar, crush peppercorns and mix them with salt.
  3. Season the liver pieces with the prepared mixture and transfer to a glass jar, put a lavrushka on top and twist the container with a lid.
  4. We lower the jar with the contents into the pan, pour water and cook for an hour. During the entire cooking time, the jar must not be opened and shaken.
  5. At the end of the specified period, we get the contents of the jar, cool and serve with any side dish.

Recipe for cooking in jars

For the preparation of burbot liver in banks, it is better to take small containers, not more than 200 g. Most importantly, the container must be clean and sterilized, otherwise the finished product will deteriorate ahead of time.

In addition to the main ingredient, you will also need:

  • salt, sweet sand;
  • mix of peppers, bay leaf.

Cooking method:

  1. The processed liver of the fish is cut with cubes.
  2. We will send a bay leaf to the bank, but not the whole, in just a small piece of it. We also throw one peppercorn, no longer worth it.
  3. Now put a little liver, sprinkle it with sugar and salt, then again form the liver layer, which is also seasoned. Thus, we fill the entire jar.
  4. We close the container with the contents, but not too tightly, lower it into the pan, pour water and put on fire for an hour and a half.
  5. After this time, we tighten the cans tightly, turn them over, cover and cool.

Burbot liver salad

An original salad with the addition of vitamin spinach and radish can be prepared from burbot liver. For refueling, it is better to use homemade mayonnaise. You can take canned liver, but it is better to boil it in spices.

Ingredients:

  • 60 g of radish;
  • 65 g of burbot liver;
  • 25 g celery;
  • some spinach;
  • dill, chives;
  • homemade mayonnaise.

You can add a chard to the appetizer. This plant is also called beetroot.

Cooking method:

  1. Cut the radish and fish offal into large cubes.
  2. Finely chop the onion, dill and spinach.
  3. So, we mix all the ingredients and season the salad with homemade mayonnaise.

Marinate with vinegar

Burbot liver can be marinated with vinegar. This method will allow you to store the product for a long time, the main thing is not to forget to sterilize the jars.

Ingredients:

  • 1.5 kg of fish offal;
  • 25 ml of vinegar;
  • 10 peas of pepper;
  • two bay leaves;
  • half a spoon of salt.

Cooking method:

  1. In salt water, cook the liver for 15 minutes, then remove it, and wait until the main ingredient has cooled.
  2. Pour two liters of water into the stewpan, put the lavrushka, peppercorns, salt and vinegar. We cook the marinade for two minutes, counting down from the moment of its boiling.
  3. We cut the liver cubes, put in a jar and fill with marinade. We twist the containers with lids and cool.

How to Make Burbot Liver Ear

In the north, very often an ear is cooked from a burbot liver. For the recipe, you will also need tails, fins and fish heads. In this case, it is not necessary to take a burbot at all, and parts of a fish of another species will do.

Ingredients:

  • 320 g of the liver;
  • fish (head, tail, fins);
  • three potato tubers;
  • onion and carrot;
  • three tablespoons of millet;
  • parsley root and leaves.

Cooking method:

  1. In the pan we add the illiquid parts of the fish along with slices of carrots and parsley root, fill everything with water and cook the broth for 40 minutes.
  2. Then we filter the broth and return to the stove, put the cubes of potato, then the onion cubes and fill the millet.
  3. Five minutes later, pour in pieces of the liver and cook for ten minutes.
  4. It remains only to put bay leaves and spices to taste. Turn off the ear and serve with chopped parsley leaves.

Now you know that dishes from burbot liver can be very diverse and, believe me, very tasty. At the same time, do not forget that such a product is rich in vitamins and minerals important for the human body.

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