Burbot fish how to cook. Burbot fried

31.05.2022

Burbot is a surprisingly very tasty fish that has practically no bones. Cooking it is very simple, but there are complaints about the unpleasant aftertaste of dishes. This is due to the fact that not all housewives know how to cook burbot correctly. It's all about his skin. Therefore, to cook burbot deliciously, you just need to peel it from the skin.

It is very important that the fish you use for cooking is fresh. Particularly tasty are such burbot dishes: triple fish soup, burbot pies, pie, meatballs, fried burbot, as well as baked and stewed burbot. In the article, we offer many different options for what can be prepared from burbot.

To make your cooked burbot delicious, you definitely need to remove the skin from it. And not scales, but skin. To do this, an incision is made at the head and with the help of pliers (which are like pliers), the skin is removed along with the scales. The resulting fillet should first be rubbed with salt and then put in the refrigerator for 15-20 minutes. After that, you can safely proceed to the preparation of all kinds of dishes.

If you decide to fry burbot, then you should know that it must first be rolled in starch, and only then in flour. The thing is that starch forms a strong crust that will prevent the meat from spreading in the pan. Otherwise, you will end up with something that looks like porridge.

Burbot fried

Ingredients:

0.5 kg burbot
1.5 st. spoons of starch
Parsley
Ground black pepper and salt to taste and desire
1.5 st. spoons of flour
Vegetable oil for frying pan

Method of preparation: Sprinkle chopped pieces of burbot fillet with pepper, salt and bread first in starch, and then in flour. We put the pieces in a frying pan with oil heated in it and fry on both sides until a golden crust appears. We serve the fish with a little oil and adding a potato side dish (both fried and boiled are suitable).

Burbot stewed with cucumbers and mushrooms

Ingredients:

1 kg burbot fillet
2 tbsp. tablespoons of vegetable oil
8 pcs. dried mushrooms
1 pickled cucumber
3 medium onions
6 potatoes
250 ml dry white wine (grape)
Parsley
Salt, black pepper to taste
3 art. spoons of flour
1 cup fish broth
3 art. butter spoons

Cooking method:

Roll the fillet pieces cut for portions in flour and fry until half cooked. Fry the onion and put half on the bottom of the saucepan. We spread the pieces of fish on top and again fall asleep with a layer of onions, but with boiled and fried mushrooms. Add poached cucumbers. Cut them into thin slices. Pour the resulting mixture with oil, wine and broth. Simmer over low heat until done. Serve the dish by watering it with juice in which the fish was stewed and sprinkled with finely chopped parsley or other herbs to taste.

Baked burbot

Ingredients:

600 g burbot fillet
1 st. a spoonful of flour
120 g stale crumb (from white bread)
2 raw proteins
Salt and spices to taste
100 g vegetable oil

Cooking method: Before cooking burbot in the oven, cut into small pieces (about 5 per serving), salt and pepper. Separately, we combine the proteins with sunflower oil, and rub the crumb of white bread on a coarse grater. Roll the fish in flour, moisten in a protein mixture and dip in bread crumbs. Then spread on a baking sheet and bake in a preheated oven. Serve baked burbot on a hot dish with fried potatoes and tomato juice in a gravy boat.

Burbot cutlets

It is worth noting that you can cook cutlets from burbot even in the absence of a meat grinder. It is enough to finely scrape the meat from the spine and the main ingredient is ready. But still, if you have the necessary equipment, it is better to use any grinder, be it a blender or a meat grinder.

Ingredients:

800 g burbot fillet
1 cup rice
4 tbsp. spoons of milk
half a glass of white sauce
Spices and salt to taste
Onion

Cooking method: To start, the fish fillet must be scrolled through a meat grinder along with fresh onions. Then add boiled rice, milk and mix. From minced meat, form cutlets in the form, then roll in flour and fry until an appetizing golden crust is formed. Pour the already fried cutlets with white sauce and simmer for 5-10 minutes. Note: if the mixture sticks to your hands when forming cutlets, then you can add a raw egg and a little bread crumb to it.

Rybnik or burbot pie

Ingredients:

500 g burbot fillet
1 st. a spoonful of flour
half a glass of boiled rice
3 art. tablespoons of vegetable oil
2 medium onions
500 g yeast dough
Salt and ground pepper to taste
Parsley
2 hard boiled eggs

Cooking method:

Already cleaned of bones and skin, the fillet is placed in a saucepan and simmered over low heat. Cover the contents with a lid and shake occasionally. Then we drain the broth (it will come in handy later) and with the help of a knife we cut the fish into not very small pieces. Cut the onion into small cubes and saute in a pan until golden brown. Add flour to it and pour in a little broth from the fish. The result should be a thick sauce with onions. Mix together the fish, onion sauce, rice, ground black pepper, salt, parsley and not coarsely chopped eggs. This will be the filling of our pie. Divide the yeast dough into two equal parts. We roll out each of 89sy0shts7ingsh them separately. Put the filling on the first sheet and cover it with the second sheet. We tightly pinch the edges of the fishbowl. Let the cake rest for about 20 minutes at room temperature. Then, if desired, brush the top of the pie with beaten egg. The cake is baked in the oven for 35 - 40 minutes. Set the temperature to 200 - 220 degrees. When ready, brush the pie with melted butter.

Now you know a lot of delicious, and most importantly healthy recipes for how to cook burbot fish. Only to those who do not know this task seems difficult, in fact, burbot fillet dishes are quite simple to prepare. By following the recommendations and strictly following our recipes, you will definitely get a very tasty treat for the whole family. We wish you bon appetit!

Burbot (recipes with such a component are detailed below) is a (freshwater) that is valued for its nutritious meat and the absence of small bones. It should also be noted that the liver of this river inhabitant 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 ear

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. For this you will need:

fresh burbot - 1;
carrots are not very large - 2 pcs.;
odorless vegetable oil - 3 large spoons;
bitter onion - 2 heads;
cloves, cinnamon, fine salt - add at will and taste;
Madeira - 1/3 faceted glass.

Preparation of ingredients

Burbot (recipes with such fish 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 tasty 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 fish soup from burbot, you need to take a large saucepan, fill it 2/3 with water, and 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. In conclusion, it is necessary to 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 such fish is best suited for cooking meatballs.

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 salt - add to minced meat to taste;
large egg - 1 pc.;
vegetable oil - for frying;
wheat flour, and better breadcrumbs - for rolling cutlets.

Base preparation

Recipes with which always include only simple and affordable ingredients, often used to make meatballs. In such a fish there are no 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 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, salt and black pepper in one bowl, and then mix them thoroughly until a mass of a homogeneous consistency is formed.

Product shaping and roasting

After the base for the cutlets is ready, it must be picked up in the amount of two large spoons, and then rolled into a ball, slightly flattened and rolled 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, the finished cutlets must be placed on paper napkins, thereby eliminating excess fat. Serve such a dish to the table, preferably hot, along with or pasta.

Fried burbot: recipe

Frying such fish is a pleasure, because it is prepared in just 25-35 minutes.

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

medium-sized table salt and allspice ground pepper - add to taste;
fresh or frozen burbot - 4-5 pcs.;
refined vegetable oil - for frying;
wheat flour of any grade - for rolling the product.

Treatment

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 needs to be chopped into portioned pieces up to 4 centimeters thick and seasoned well with salt and pepper.

Frying the product in a pan

After processing the fish, it must be rolled on all sides in wheat flour, and then immediately start 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 to the table

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. Enjoy your meal!

Unlike the typical inhabitants of rivers and lakes, there are quite a few bones in it. Its fillet tastes like fatty trout. Therefore, fish with a speckled color is often used in the preparation of pies, since the juice soaks the dough very well. Burbot is also good in the so-called "Triple Ear". The liver of this fish is enlarged, and an incredibly tasty pate can be prepared from it. If you come across caviar, also do not rush to throw it away - you can cook a good snack.

Having decided how to cook burbot, it must be cut accordingly. If the fish is young and small, we clean it from scales. If the burbot is already aged, its skin is coarsened and will be badly chewed, and the flesh in such a shell will not bake well. Therefore, it makes sense not to bother with cleaning the scales, but to completely remove the skin from the carcass. This is done simply. We make an incision at the head, pry off the skin and pull it together like a stocking. Next, we cut the belly, take out the liver and (if you're lucky) caviar, discard the rest of the insides. The fins and tail also go to the bin. If you are dealing with a frozen fillet, you need to transfer it from the freezer to the bottom shelf of the refrigerator.

Well, now we will think, Burbot is very tasty if you bake it in the oven. In addition, this is the easiest and fastest way. If guests are already on the doorstep, you can’t do without this recipe. We cut the onion and large tomato into thin circles, finely chop the dill and parsley. Salt and pepper the vegetable mixture, squeeze the juice from half a lemon into it. We rub the prepared burbot carcass inside and out with salt and pepper, grease with vegetable oil. We put a few spoons in the abdomen. Cover the baking sheet with a piece of foil. We place half of the remaining vegetable mixture on it. We put our fish on the barrel on this pillow. Top with the remaining vegetables. We wrap the foil in an envelope. Do not swaddle the fish tightly - during baking, there should be free circulation of juices and aromas. How to cook burbot in the oven? Just slide the baking sheet into the oven preheated to 180 ° C and hold it there for about 40 minutes. A quarter of an hour before full cooking, carefully unfold the foil so that the fish is browned.

You can simply roll the fillet pieces in flour and fry in vegetable oil. But if you want to serve fish on the festive table and are thinking how to cook burbot tasty, let's complicate the task a little and fry it in batter. To do this, puree two onions in a blender. Add there 2 raw eggs and 2 tablespoons of sour cream. Stir and start adding flour. We determine its amount by eye - the dough should come out like pancakes - moderately thick. Sprinkle the prepared fillet pieces with lemon juice, dip in batter and fry on both sides in sunflower oil.

Another way to cook burbot is to stew it in sour cream. First, bread the fillet pieces in flour mixed with salt and pepper, and fry until golden brown. Put the fish on a plate. Place finely chopped onions and grated carrots in a frying pan, sauté in oil. Pour in sour cream and boil for about five minutes over low heat. Then we put pieces of fish in the sauce and simmer under the lid for 10 minutes.

Burbot is considered a very useful fish. Its meat is rich in many valuable vitamins and minerals. It is believed that regular consumption of this fish reduces the risk of heart attacks and strokes. Therefore, every housewife who cares about the health of her relatives should periodically serve dishes prepared from her on the table. After reading today's publication, you will learn how to cut burbot and how to fry it.

First way

It should be noted that the taste of the finished dish largely depends on how correctly the preliminary steps were carried out. For example, an accidentally incised gallbladder will make the fish unfit for further consumption. Therefore, you need to act very carefully and without haste. To cut a burbot, you will need a sharp fish knife and the carcass itself.

It is necessary to start cleaning by removing the skin. To do this, you need to insert your fingers under the gills and tear off the skin on the border between the body and the head. To prevent the skin from slipping out of your hands, you can use tweezers or thick paper.

After removing the skin, carefully cut the carcass. This can be done using the same fish knife. In the process of extracting the internal organs, it is advisable not to pull them too sharply. Otherwise, there is a risk that they will leak out and spoil the product. It is important not to forget to separate the liver from the base of the head and remove the inner film. The cut carcass must be washed with running water.

Second way

This method is suitable when the fish needs to be filleted. Many housewives prefer to use this particular method, considering it faster and less troublesome.

Before cleaning burbot, all intestines should be removed from it. This can be done through a pre-made incision from the anus located on the belly to the gill covers. It is important to monitor the depth of insertion of the knife, since there is always a risk of damaging the gallbladder.

After that, the fish must be laid out with a book and carefully detach one half from the ribs, trying not to spoil the skin. To get rid of the ridge, the burbot needs to be pulled by the head. The small bones remaining in it can be removed with kitchen tweezers.

As for the skin, it can be carefully cut with a sharp knife. Also, many inexperienced housewives are often interested in how to clean burbot from mucus. It is very easy to do this. It is enough to rinse it thoroughly under running water.

Fried burbot in batter

It should be noted that according to this recipe, you can quickly prepare a delicious and healthy dinner. The technology itself is so simple that any housewife who knows how to clean burbot can handle it. Before starting the process, it is important to make sure that your kitchen has all the necessary products. You should have at your disposal:

A kilo of fish.
Half a glass of flour.
Large onion.
A couple of fresh chicken eggs.
100 grams of mayonnaise.

Vegetable oil, herbs, ground black pepper and table salt will be used as additional components.

Process description

Now that you know how to clean burbot, you shouldn't have any trouble preparing the fish. Pre-washed and cleaned fish is cut into fillets and cut into medium pieces.

Mayonnaise and chopped onion are combined in one bowl. Mix everything well with a blender until a homogeneous consistency is formed. Raw chicken eggs are driven into the resulting mass and flour is added. Everything is thoroughly mixed so as to get rid of the smallest lumps.

Pieces of fish are dipped in a creamy onion batter, sent to a hot frying pan, greased with vegetable oil, and fried on both sides until golden brown.

Burbot with tomatoes

The fish prepared according to this recipe is very tender and tasty. To feed the whole family with a healthy dinner, be sure to check if you have everything you need on hand. This time in your kitchen should be:

400 grams of burbot fillet.
Three ripe tomatoes.
40 grams of flour.
Half a pack of butter.

So that the fish does not turn out fresh and tasteless, you need to supplement the above list with salt and black pepper. By the way, if you could not buy a fillet, you can use a whole carcass. Now that you know how to clean burbot, you will not have any difficulties in the process of butchering it.

The washed and dried fillet is cut into portions, rubbed with salt and pepper and briefly set aside. After a quarter of an hour, each of them is breaded in flour and sent to a hot frying pan, generously greased with butter.

While the fish is fried, you can do the tomatoes. Cross-shaped incisions are made on top of the washed vegetables and dipped in boiling water for a couple of minutes. Peel off the blanched tomatoes, cut them in two and fry them on both sides in a separate frying pan. The finished fish is laid out on a beautiful plate, decorated with prepared tomatoes and sprinkled with chopped parsley.

To make an excellent ear from burbot, we need the following products: four hundred grams of burbot (or sterlet, pike perch, toothfish), a small spoonful of butter, one carrot, a quarter of a lemon, a little parsley and dill, two liters of fish broth.

And now let's start cooking our excellent fish soup. The broth is usually boiled from small fish. We cut large fish into portioned pieces and boil them in a fairly small amount of fish broth, previously filtered. At the same time, do not forget to remove the periodically appearing foam. And the broth that was eventually formed, we will use for the fish soup. We cut the peeled carrots into strips, fry them in hot oil, put the prepared carrots in the ear. Separately, to the resulting ear, we serve chopped greens and chopped lemon slices.

How to cook burbot in the oven

To cook burbot in the oven, you need to thoroughly clean the fish and cut it into portions. Salt the fish and pepper, roll each piece in flour and put on hot oil, fry in oil until golden brown. Boil the peeled potatoes in parallel. We take a heat-resistant form and put fish and potatoes in it in one row. Let's start cooking sour cream sauce - just mix fairly thick sour cream with tomato puree or tomato puree. If you think the gravy is too thick, just thin it out with cream or water. Pour the fish and potatoes with the resulting mixture and put in a hot oven for baking for about twenty minutes.

The amount of ingredients depends on how many people you expect and what your tastes are.

Recipe: Fried Burbot

To prepare fried burbot, we take the following components: onion, burbot, salt, flour, ground black pepper, sunflower oil.

So, let's start cooking fried burbot. Let's start with fish - we clean it, remove the skin (but you should not get rid of the liver, which has a pink color, because all over the world it is considered a great delicacy - it can be fried, used for cooking in the ear or somewhere else ). So, we cut all the fish components into portioned pieces about three centimeters thick.

Prepare the mixture - mix flour, pepper and salt (but instead of pepper we can take a special mixture of seasonings for fish). Roll the pieces of burbot in the sifted flour, then put them in a hot frying pan with heated oil.

To the fish in the same pan put the chopped peeled onion. Fry all this until a golden crust forms on the fish. Buckwheat porridge or boiled potatoes with dill are perfect as a side dish for fried burbot. If you do not have burbot, but have any other fish, you can easily do the same.

Burbot fish cakes

From burbot you can cook wonderful cutlets. To prepare them, we need four large spoons of milk, eight hundred grams of burbot fillet, one glass of rice, half a glass of white sauce, salt and spices of your choice.

And now more about the preparation of cutlets from burbot fillet. We take the finished fillet or cut the fish into fillets and bones. We skip the fillet in a meat grinder along with fresh onions, add boiled rice to the minced meat, add milk and mix thoroughly. We form cutlets from the cooked minced meat with wet hands and bread them in flour or breadcrumbs. Put in a hot skillet with oil and fry until golden brown. Pour the prepared burbot cutlets with ready-made white sauce and continue to simmer for another five to ten minutes.

An excellent side dish for cooked burbot cutlets is mashed potatoes or fried potatoes.

Pie with burbot

We will tell you about the recipe for making one of the most delicious fish pies - burbot pie. To prepare ten servings of this pie, we need three hundred grams of burbot fillet, one hundred and fifty grams of butter, one shallot, one large spoonful of vegetable oil, one hundred grams of fresh vyaziga, fifty grams of rice, one hundred and fifty grams of sturgeon or stellate sturgeon, and for the test we take two hundred and fifty grams of wheat flour, one fifth of a stick of fresh yeast, half a small spoonful of sugar, three large spoons of vegetable oil and half a small spoonful of salt.

And now a little more about the process of making a pie with this fish. It is advisable to take burbot fillets for the pie, otherwise we simply cut its carcass into fillets. Grind the burbot fillet, add one hundred grams of oil to it, fry the onion in vegetable oil, mix it with chopped burbot, fry until the fish is ready. In the meantime, put rice in a saucepan to boil, then cool it. Boil one hundred grams of vyaziga without salt, it should be soft, grind it. We put all the prepared ingredients in a separate saucepan, add fifty grams of butter there and mix the entire contents of the saucepan. Now we take sturgeon or stellate sturgeon and cut the fish into pieces, after which we put it in boiling salted water and boil until tender.

We take the yeast and dilute them with a glass of warm water, add sugar to them. From the rest of the indicated ingredients, knead the dough, leave it aside so that it rises slightly. We take a baking sheet, grease it with oil or fat. Roll out the dough into a thin layer, the size should match the size of the pan. We lay the filling on top of the dough, and put pieces of boiled fish on the minced meat itself. Decorate with a lattice of pastry on top. Again, let the dough stand and rise for fifteen minutes, then grease it with a loose egg and put it in a preheated oven for twenty to twenty-five minutes at a temperature of one hundred and eighty degrees.

This cake is not only very beautiful, but also very tasty. The filling is very juicy, rich.