Many housewives rarely use a product such as burbot in cooking. But it’s very vain, because such an inhabitant of fresh water reservoirs is considered the most “clean”, because she simply does not survive in muddy waters. In addition, her meat has excellent taste and useful substances for our body. If you don’t know what kind of fish we’ll bake, and how to cook it, then read our article.

Burbot fish - what kind of fish is it and what does it look like?

Despite the fact that the burbot replenishes the Treskov family, it lives only in fresh water and is represented by only one species - the burbot river (ordinary).

  • The burbot has a short, long body with a flat head and small eyes, but with a large, half-low mouth.
  • On his chin, he has a long mustache, the length of which is from the third to fifth of its entire length.
  • On the upper jaw there are also paired whiskers.
  • Burbot has a very interesting color - the color of his body depends on the age of the individual, the transparency of water and soil. Therefore, you can find a dark brown burbot or black and gray, but it is worth considering that with age, their color becomes lighter.
  • A distinctive feature of burbot is its small scales, which are present not only on the whole body, but even on the nostrils and lower part of the head.
  • In length, the burbot can reach 125 cm and weigh up to 20 kg.

Burbot - this is the fish that chooses only cold and clear waters for its habitat, so most often it can be found in Siberia, as well as in the northern parts of Asia and Europe. Particularly large individuals are found in the Lena River.

Despite the fact that burbot is moody in cooking, it is very much appreciated in cooking. Its meat is sweet, tender, but very fat. For cooking, it is better to use only fresh fish, since after freezing its meat becomes stiff and poorly absorbed by the body.The most valuable in fish is the liver.

How to bake fish in the oven

Bake fish in the oven - this is one of the best ways to cook it.

Burbot has rather fatty meat, so it’s better to bake it in your own juice using a cooking bag or foil.

But so that the juice that is released during baking is not wasted, it is better to bake fish with vegetables.

Ingredients:

  • burbot, weighing from 1.5 to 2 kg;
  • two lemons;
  • three tomatoes;
  • two onions and carrots;
  • one sweet pepper, eggplant and zucchini;
  • three garlic cloves;
  • greens, spices.

Cooking method:

  1. On the prepared carcass of burbot we make incisions, rub it with spices and sprinkle with the juice of one lemon.
  2. In a small bowl, add chopped greens, half rings of one onion head and slices of two tomatoes. Pour the vegetables with juice from half a lemon, salt, pepper and mix.
  3. In a separate container we put the cubes of zucchini and eggplant, add and after 15 minutes we rinse under water to remove the bitterness.
  4. To the eggplant and zucchini, add the straws, chopped garlic and chopped onions, as well as pieces of the remaining tomato.
  5. Half the lemon just cut into slices and put in a separate bowl.
  6. We spread the vegetable mixture on a sheet of food foil, put a burbot on top, and put a mixture of tomatoes and onions prepared in the second step into its abdomen.
  7. The cuts are covered with slices of citrus. To prevent the foil from sticking, you can oil the fish.
  8. Wrap the carcass with vegetables and set to bake for 25 minutes. The temperature is 180 degrees. Then we cut the foil and prepare the burbot for another quarter of an hour.

Burbot fish ear

From fat burbot meat, a very tasty and rich ear is obtained. If you look into the old books about cooking, you can see such a term as “fasten the ear”, that is, a few minutes before the readiness to pour vodka into it.

This gives the finished dish a spicy taste and kills many unpleasant smell of mud.

In our recipe we will not use alcohol, and whether to add it or not is up to you.

Ingredients:

  • three to four burbot steaks;
  • onion and carrot;
  • parsley root plus fresh herbs;
  • bay leaf and allspice;
  • salt.

Cooking method:

  1. In boiled water we put pieces of fish along with bay leaves and allspice.
  2. As soon as the fish is almost ready, we put parsley root, carrot slices and onion cubes into the broth.
  3. Season the future soup with spices, salt and cook until vegetables are ready.
  4. Serve the prepared soup with parsley.

With egg in polish

In many European countries, one of the favorite dishes is fish in Polish. For the recipe, only white species are used, so sweet and fat burbot is ideal for preparing "Polish" fish.

Ingredients:

  • fish weighing 1 kg;
  • on carrots and onions;
  • three boiled eggs;
  • 60 g ghee;
  • bay leaf, allspice, salt;
  • 80 ml of fish stock.

Cooking method:

  1. We cut burbot portionwise and boil it with carrots, onions and seasonings.
  2. Put ghee in the stewpan and pour the strained broth. We put the chopped eggs and spices, put on the fire and cook the sauce until thickened.
  3. We put the fish slices on a dish and pour over the prepared sauce.

Stewed Fish with Cabbage

Many housewives do not even realize that the fish can be stewed with cabbage, and if you add more mushrooms, you get a very juicy and aromatic dish.

Ingredients:

  • burbot weighing one kilo;
  • 700 g of white cabbage;
  • 180 g of mushrooms;
  • two onions;
  • an Apple;
  • lemon;
  • two tablespoons of tomato paste and ghee;
  • a spoonful of flour.

Cooking method:

  1. We take mushrooms (oyster mushrooms or champignons are suitable), cut them into strips, add a little lemon juice and put them in a pan. Pour a glass of water and bring to a boil.
  2. The resulting mushroom broth is poured into a bowl, and to the mushrooms we add shredded cabbage and half onion rings. We put butter and tomato puree here, stew. If the contents of the pan start to burn, then add mushroom fat.
  3. At the end of the process, put the grated apple together with salt, pepper and sugar, and simmer the vegetables and fruit until they are ready.
  4. While the vegetables are cooked, take the fish, cut it into pieces, salt, pepper and sprinkle with citrus juice. Breaded workpieces in flour and overcooked until golden brown.
  5. To the prepared vegetables, lay out the portions of fried burbot, cover the dish and simmer for another 8 - 10 minutes.

Boiled burbot with cucumber pickle

Burbot fish dishes can be the most varied, but there is a recipe that you will definitely enjoy. This is a boiled fish with cucumber marinade. It sounds unusual, but it turns out very tasty. If you still have a pickle after pickling cucumbers, then do not rush to pour it, but prepare the dish according to our recipe.

Ingredients:

  • burbot;
  • carrots and onions;
  • parsley root;
  • five to six potatoes;
  • a glass of cucumber pickle.

Cooking method:

  1. Pour strained cucumber pickle into the pan, put onion, carrot and parsley root in it.
  2. As soon as the spicy broth boils, we send pieces of fish into it and cook them until fully cooked.
  3. On the dish we spread spicy slices of burbot and boiled potatoes. Pour the sauce over the products. For these purposes, you can use tomato or mix butter with chopped dill, parsley and anchovies.

A simple recipe for frying in a pan

Like all other types of fish, burbot can simply be fried in a pan.

The main thing is to take fresh fish, as frozen meat is very tough, and when frying it will not work tender and juicy.

Cooking method:

  1. Pieces of burbot are put in a colander and left for a while, so that all excess fluid comes off them. Otherwise, the pieces will fall apart during the cooking process.
  2. Mix flour with salt, pepper and other seasonings of your choice.
  3. Breaded fish slices in flour and fry until cooked. If desired, at the beginning or at the end of the roasting, you can add onion rings to the pan for greater taste and aroma.

How to cook burbot in a slow cooker

There are several ways to cook burbot in a slow cooker. For example, stew with vegetables or steam, or even fry. But we offer a recipe for delicious and mouth-watering burbot fishcakes.

Ingredients:

  • burbot (fillet);
  • bulb;
  • a few slices of white bread;
  • milk;
  • breadcrumbs;
  • spice.

How to cook burbot fish:

  1. First of all, slices of white bread should be soaked in warm milk.
  2. Then put the fish fillet and onion in small slices into the thicker blender. Send already soaked bread here and beat one egg. Grind everything to the consistency of minced meat.
  3. It remains only to add salt, seasonings and mix well again. We form cutlets from minced meat.
  4. You can cook them for a couple or turn on the "Frying" ("Baking") mode. Pour oil into a bowl, sprinkle breadcrumbs of fish blanks and fry until crisp.

If you want to quickly and tasty feed your guests a fish dish, then treat them to a jellied pie with burbot. To do this, simply prepare the jellied dough and make a filling of burbot, onion and spices. Half an hour in the oven - and a delicious dish on your table.

In the preparation of burbot there are no special tricks, but its meat is tasty and not dry. Therefore, if such a river inhabitant met you on the counter, feel free to take it and cook delicious, fragrant dishes.

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