Burbot - recipes. Burbot dishes - recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Burbot (recipes with such a component are detailed below) is a fish of the cod family (freshwater), which is valued for its nutritious meat and lack of small bones. It should also be noted that the liver of this river dweller is very popular in cooking. However, today we will consider only those burbot dishes, the recipes of which recommend using only fillets.

Delicious and rich fish soup

Every fishing lover has his own way of making this soup. But if you are one of those people who do not fish, then you can make a tasty and rich first course from burbot according to the recipe described below. To do this, you will need:

• fresh burbot - 1 large fish;
• carrots are not very big - 2 pieces;
• odorless vegetable oil - 3 large spoons;
• bitter onion - 2 heads;
• cloves, cinnamon, fine s alt - add as desired and taste;
• Madeira - 1/3 faceted glass.

Preparation of ingredients

Burbot (recipes with thisfish are always simple) is prepared quite quickly and easily. In this regard, the ear can be made from it both in the country, and on a hike, and on ordinary outdoor recreation. But before that, a freshly caught product should be carefully processed. To do this, it needs to be cleaned of scales, cut off all the fins, head and tail, and then gutted and chopped into pieces up to 4 centimeters thick.

If you additionally use vegetables and spices to cook fish soup, then you will definitely get a delicious and fragrant burbot. First course recipes usually include carrots and onions. We did not deviate from the standards and also purchased these vegetables. They should be washed and then cut into not very thick circles and rings.

Heat treatment

To prepare burbot fish soup, you need to take a large pot, fill it 2/3 with water, then add chopped carrots and put on fire. While the vegetable is cooking, you should do the sauteing of onions. It needs to be put in a pan, flavored with vegetable oil, cloves and cinnamon, and then lightly fried (until transparent). After the carrots become a little soft, put the pieces of fish and browned onions into the broth. In this composition, it is advisable to cook the ingredients over low heat for half an hour. During this time, the fish should become completely soft. At the end, pour Madeira into the soup, and then mix everything thoroughly, remove from the stove, arrange on plates and sprinkle with chopped herbs.

Burbot cutlets: cooking recipes

The meat of this fish is best suited for making cutlets.

This fact is due to the fact that it is juicy, fatty and without small bones. To make the presented dish, we need the following ingredients:

• burbot fillet - about 1 kg;
• wheat bread - 250 g;
• fat cream - 200 ml;
• sweet bulbs - 2 pcs.;
• black allspice, table s alt - add to minced meat to taste;
• large egg - 1 pc.;
• vegetable oil - for frying;
• wheat flour, or better breadcrumbs - for rolling cutlets.

Cooking the base

Burbot fish, recipes with which always include only simple and affordable ingredients, is often used to make cutlets. Such a fish does not have small bones, as in other species of the cod family, for which it is valued so highly.

Before you start frying finished products, they should be properly formed. To do this, you need to take wheat bread, put it in a bowl and completely soak in heavy cream. After that, you need to peel the onion and chop it together with the burbot fillet in a meat grinder. Next, combine softened wheat bread, minced fish, beaten egg, s alt and black pepper in one bowl, and then mix them thoroughly until a mass of a homogeneous consistency is formed.

Shaping and roasting

After the base for the cutlets is ready, it must be taken intohands in the amount of two large spoons, and then roll into a ball, flatten slightly and roll in wheat flour or breadcrumbs. Next, you need to strongly heat the vegetable oil in a pan and lay out several formed products. They should be fried on both sides until a reddish crust appears. After the done actions, ready cutlets must be placed on paper napkins, thereby eliminating excess fat. Serve such a dish to the table, preferably hot, along with a side dish of potatoes or pasta.

Fried burbot recipe

Frying such fish is a pleasure, because it takes only 25-35 minutes to cook.

So, for such a dish, we may need the following ingredients:

• medium-sized table s alt and allspice ground pepper - add to taste;
• fresh or frozen burbot – 4-5 pieces;
• refined vegetable oil - for frying;
• wheat flour of any kind - for rolling the product.

Processing

Before frying fish, it must be processed. To do this, you need fresh or frozen burbot. It is necessary to cut off all the fins, head and tail from it, remove the insides, and then rinse thoroughly. Next, the product must be chopped into portioned pieces up to 4 centimeters thick and seasoned well with s alt and pepper.

Frying the product in a pan

After processing the fish, it must be rolled on all sides in wheat flour, and then immediatelystart frying. To do this, take a frying pan, pour oil into it and heat it up strongly. When a light smoke comes from vegetable fat, put pieces of burbot into it. Fry this product on both sides until golden brown and crispy.

Proper serving

As you can see, dishes using fish such as burbot (the recipes are presented above) are prepared very quickly, while they turn out to be incredibly tasty and satisfying. After this product is fried in a pan, it should be put on a serving plate, and some side dish should be placed next to it (mashed potatoes with gravy, pasta, spaghetti, buckwheat porridge, etc.). In addition, it is advisable to present wheat bread and a fresh salad of cucumbers and sour cream to such fish. Bon appetit!