How to cook burbot liver? Burbot liver at home

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

How to cook burbot liver at home? There are several ways. Liver can be boiled, baked and fried.

Liver in a water bath

This dish turns out to be tender, pleasant in taste. For cooking you will need:

• s alt;

• burbot liver (as many as you have);

• bay leaf;

• pepper.

The process of making delicious food

1. Take burbot liver, rinse, then remove the film. Cut it into medium-sized pieces.

2. Next, mash allspice in a mortar with peas.

3. S alt the pieces of liver, pepper. Next, add a bay leaf.

4. Put the pieces in a jar, close the lid.

5. Take a large saucepan, pour water into it. Put it on the fire, lower the jar of liver there. Cook in a water bath for about an hour. The dish is served hot, the liver can be spread on sandwiches.

Liver Pate

Preparing the pate is quite simple. Store in the refrigerator for up to five days.

To cook burbot liver pate at home, you will need:

• five grams of nutmeg and the same amount of ground pepper(black);

• three hundred grams of burbot liver;

• parsley, mushrooms (100 grams each).

Cooking a delicious fish liver dish at home

1. First, rinse the liver of burbot, clear of bile.

2. Cut into small pieces.

3. Place them in a medium sized saucepan. Boil until tender in s alted water.

4. Clean the mushrooms, rinse. Then cut.

5. Boil the mushrooms in a separate bowl.

6. Grind boiled burbot liver and champignons in a blender.

7. Next, chop the greens and mix into a pate.

8. Then add ground black pepper, ground nutmeg. Stir thoroughly afterwards.

9. Next, transfer the resulting dish to a resealable bowl.

Fried

You can cook fried liver. Such a dish can be used as a filling for pies, an additive to salads. Also fried burbot liver is a great main course.

For cooking you will need:

• 200 grams of white loaf;

• s alt (to your taste);

• one burbot liver;

• pepper;

• olive oil.

The process of cooking at home

1. Dry the bread first.

2. Next, s alt the liver on both sides.

3. Then season it with pepper.

4. Post it onpreheated frying pan.

5. Remove from heat as soon as a crust appears.

6. Serve with a loaf, sprinkled with chopped green onions.

Pickled Liver

How to cook burbot liver? It is best to use fewer spices. Also, do not expose it to a long heat treatment.

For cooking you will need:

• ten black peppercorns;

• bay leaves (five pieces);

• two kilograms of burbot liver;

• two tablespoons of 9% food grade vinegar;

• two liters of running water.

The process of making pickled liver

1. First, rinse the liver under cool water. Remove the remains of the gallbladder and other offal. Rinse again afterwards.

2. Next, put it in a cooking pot, pour water and s alt to taste.

3. Place a saucepan over medium heat. Wait for the water to boil, then reduce the heat and simmer for fifteen minutes. Then drain the liver in a colander, let it drain.

4. Now you should prepare the marinade. To do this, draw water (2 l) into the pan, put it on fire. Dip in the bay leaf, peppercorns.

5. Heat some water, then add vinegar, stir.

6. Next, bring the marinade to a boil. Turn off.

7. Use a slotted spoon to fish out the peppers and leaves, then discard. That's it, the marinade is ready.

8. Now rinse the jars. Do the same with the lids.

9. Put a full kettle of water on the fire, wait until it boils.

10. Then take a deepbowl, put the lids in. Then fill with hot water.

11. Now take the banks. Remove the lid from the teapot, turn the jar over, placing it in the neck of the teapot. Let it stand for three minutes. Sterilize two jars and two lids.

12. After the liver has cooled, glass, cut it into pieces.

13. Pour the marinade into sterilized jars, about five cm from the bottom. Next, put the liver in the jar (under its shoulders).

14. Pour the rest of the marinade over. Next, roll up the lid of the jar.

Small conclusion

Now you know how to cook burbot liver. These dishes will appeal to those who love fish dishes. We wish you bon appetit and good luck in cooking.