Burbot liver is not a simple offal, but a real delicacy. It is especially popular in European countries and it was appreciated by the French. With proper preparation of burbot liver, delicious snacks with a special, delicate and delicate taste are obtained. At the same time, the price of a raw product is many times lower than the cost of canned food in industrial production. Therefore, if you have the opportunity to purchase a delicacy - you must take it! But how to cook a burbot liver?
Burbot liver - general principles of preparation
If you became the happy owner of a whole burbot, then you need to cut it very carefully. The main thing is to pull the liver out of the carcass without damaging the gall bladder. Otherwise, the whole product will be saturated with bitterness and will be hopelessly spoiled. Then the liver is freed from the films, washed, cut into slices and prepared according to the recipe.
It is very important not to digest the liver, otherwise it will lose a lot of fat, become dry, tasteless. For this product, cooking in own juice, baking, frying is preferable. And if boiling is necessary, then this is done in a small amount of liquid so that the water slightly covers the contents of the pan.
Spices play a special role in the preparation of burbot liver. As already mentioned, the product has a delicate taste, so it is important not to interrupt it. The liver does not really like a large number of spices, and also do not need to put more salt than indicated in the recipe.
How to cook burbot liver in a water bath
The same version of burbot liver is called Max. A simple, but very tasty and healthy dish, for which, in addition to the main product, you will need only spices. You can use the liver prepared according to this recipe both in hot and cold form.
Ingredients
• burbot liver;
• salt;
• bay leaf;
• pepper peas.
Cooking
1. We wash the liver, remove the film, cut into pieces.
2. A few peas of pepper need to be crushed in a mortar, mix with salt and sprinkle with prepared pieces of liver.
3. We take a jar with a screw cap, put the liver in it, put a bay leaf on top. It is important not to put it under pieces so that the ready-made dish does not appear bitterness and obsessive aroma of laurel.
4. Put the jar in the pan, pour cold water and send to the stove. We cook for an hour, do not need to touch the can, open or shake. The liver will boil in its juice.
5. After an hour, we take out the can, open and cool. You can eat directly, serve with various side dishes. Or cool and use for sandwiches. And to emphasize the taste, burbot liver is sprayed with lemon juice.
How to cook burbot liver fast
If there is no time to cook masaka in a water bath, then this can be done in an accelerated way, right in the pan. The final product will not be as buttery as in the previous recipe, as part of the fat will go into the decoction.
Ingredients
• burbot liver;
• salt;
• bay leaf;
• dill;
• pepper peas.
Cooking
1. We put a saucepan on the stove, pour a little water. There should be a little more fluid than the product, so that it only slightly covers it. Thus, in the liver filling will remain more valuable substances.
2. Salt the water, add the pepper with peas.
3. Rinse the liver, dip in boiling water and boil for 12 minutes.
4. Add a bay leaf, dill greens (you can any other) and boil another minute.
5. Done! It remains only to take out the pieces, cool and you can make delicious sandwiches!
How to Make Burbot Fried Liver
There are several options for making fried burbot liver. The easiest is to take the boiled slices from the previous recipe and simply fry in a pan with butter. But we are not looking for easy ways?
Ingredients
• 300 grams of burbot liver;
• salt pepper;
• 0.5 lemon;
• flour;
• butter.
Cooking
1. We cut the liver cleaned of films, washed and dried with napkins into arbitrary pieces. Small or large - it does not matter, only the cooking time will increase.
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. Bake the liver in flour, fry in hot oil until golden brown on one side, then turn over, cover with a lid and fry the second side.
5. Put the finished liver on paper towels to remove excess fat. Serve to the table with any side dishes, use for salads and sandwiches.
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 rinsed well and sterilized. Then we proceed to harvesting the burbot liver. The number of products is arbitrary, to your taste, the main thing is to observe sterility so that the workpiece does not deteriorate during storage.
Ingredients
• burbot liver;
• salt;
• sugar;
• peppercorns;
• bay leaf.
Cooking
1. We process the burbot liver, remove the films, bile, excess fat and cut the rhinestones in pieces.
2. At the bottom of the jar, put a small piece of bay leaf, about a quarter and throw peppercorns, no longer needed.
3. We spread soy liver, sprinkle with salt and a little sugar. Spread the second layer and season it as well. Fill the jar to the top, twist the lid, but not quite tight, the air should come out.
4. Put the jars in a pan, pour water, send to the stove and cook for 1.5 hours with a slight boil. If the juice starts to come out of the holes under the covers - it's okay.
5. As soon as the specified time has passed, we take out the jars one by one, screw the lids with a towel all the way to the bottom and cool the workpiece upside down, covered with any insulation.
How to make a bake of burbot liver with mushrooms
A recipe for a deliciously delicious paste, which is great for festive and casual sandwiches. It goes well with fresh cucumber, dark bread, herbs. We take any mushrooms, but if forest mushrooms are used, then we boil them for 20 minutes beforehand.
Ingredients
• 250 grams of burbot liver;
• vegetable oil;
• 250 grams of mushrooms;
• onion;
• salt pepper.
Cooking
1. Cut the cleaned liver into pieces and boil in salted water for about 15 minutes. If desired, you can add greens to the pan, any spices, the taste of the paste will benefit from this.
2. Cut mushrooms and onions, they need to be fried. The shape of the slicing does not matter, but the smaller, the less time will take. If boiled mushrooms are used, then first we send onions to the pan. If raw mushrooms (e.g. champignons), then fry them first, then add the onion.
3. Combine the burbot liver with the mushroom mixture, add pepper, salt and grind it in mashed potato. If a meat grinder is used, then skip at least two times.
4. Evaluate the consistency. If the paste is too thick, then you can add a little decoction from the liver.
How to Make Burbot Liver Marinated with Vinegar
Another recipe for billet liver procurement, which has been remarkably kept for a long time. They prepare such a liver in large cans, you can simply put it in one three-liter container. Do not forget to sterilize the container and lid before preparing the workpiece.
Ingredients
• 1.5-2 kg of liver;
• 10 peas of pepper;
• 2 bay leaves;
• 2 tablespoons of vinegar 9%;
• 0.5 tablespoons of salt;
• 2 liters of water.
Cooking
1. Prepare the liver. To do this, we clear the product of films, traces of bile, fat, rinse well with running water, no need to cut.
2. Boil water in a saucepan (not the one indicated in the recipe), salt and boil the liver for 15 minutes. Then take out, put in a colander and cool.
3. Cook the marinade. To do this, pour water, add all the ingredients from the recipe and put on the stove. Boil for 2 minutes after boiling.
4. Cut the cooled liver into slices of 2 centimeters, but it is also possible to cubes. Some housewives pickle the whole liver, laying in a jar in a spiral. You can do that.
5. Pour a little marinade into the jar, about 3 fingers and fold the liver, but not to the top, about on the shoulders. Then fill the marinade to the very top.
6. Now you can simply close the capron lid, cool and put in the refrigerator. To get pieces as needed, the liver will be perfectly stored. But you can sterilize the jar in boiling water for 15 minutes and roll up.
How to Make Burbot Liver Ear
Burbot liver soup is a popular northern dish with an unmatched taste. But, in addition to offal, it is desirable to have illiquid pieces of fish (heads, tails, fins), not necessarily burbot. They are needed to prepare a saturated broth.
Ingredients
• fish for broth;
• 0.3 kg of burbot liver;
• 3 potatoes;
• onion;
• parsley root;
• carrot;
• 3 tablespoons of millet;
• spices;
• parsley leaves.
Cooking
1. We wash the fish products, fill with water and set the broth to cook. We add carrots cut into slices, slices of root parsley into it. Cook the broth for 30-40 minutes after boiling, depending on the type of fish.
2. Filter the broth, wash my saucepan and put it on the stove again. Let’s boil, salt.
3. Dice the potatoes, toss into the pan.
4. After boiling potatoes, we start diced onion, then washed millet. Let the soup boil, boil for 2 minutes.
5. Cut the burbot liver into cubes or cubes, run into the pan. Cook soup for exactly 8 minutes.
6. At the end we put a bay leaf, herbs, if necessary, pepper and add more salt. Turn off. And if you want to get the fish soup “like from a fire”, simply set fire to several rods and lower them into the pan.
Burbot liver - useful tips and tricks
• White spots on the burbot liver are the first sign that the fish has been ill. It is impossible to eat such a product. Very rarely, but dark spots are found on the liver, we also reject it. The high quality raw liver is pink in color, smooth, smooth and shiny.
• When cutting a liver, the gall sac sac? In no case do not rush to rinse the product, so you will spread the bitterness over the entire surface. Better put on gloves and cut off the affected areas with a knife with bile, do not spare the liver. Only then remove the gloves and wash the liver well, you can soak in cold water for several hours, periodically change the liquid.
• Burbot liver combines wonderfully with boiled rice, potatoes, fried onions, so it can be used in pie fillings. But do not put a lot of fat.
• It is believed that a burbot liver sandwich energizes, improves metabolism in tissues and promotes muscle growth much more efficiently than any anabolic drugs. Which is especially true for sports people.
