Burbot - recipes. Dishes from burbot - recipes

Burbot (recipes with such a component are described in detail below) is a fish of the cod family (freshwater), which is valued for nutritious meat and the absence 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 dishes from burbot, the recipes of which recommend the use of only fillets.

Tasty and rich ear

Every fishing lover has his own way of making this soup. But if you belong to those people who are not engaged in fishing, then you can make a tasty and rich first course from burbot according to the recipe below. For this you need:

• Fresh burbot - 1 large fish ;
• Carrots are not very big - 2 pcs .;
• Vegetable oil odorless - 3 large spoons;
• Onion bitter - 2 heads;
• Cloves, cinnamon, salt fine - add as desired and taste;
• Madeira - 1/3 faceted glass.

Preparation of ingredients

Burbot (recipes with such a fish are always simple) is prepared fairly quickly and easily. In this regard, the ear from it can be done both in the country, and in the hike, and on the usual rest in nature. But before this freshly caught product should be carefully processed. To do this, it must be cleaned of scales, cut off all fins, head and tail, and then gutted and chopped into pieces up to 4 cm in thickness.

If you use vegetables and spices for cooking soup, then you will definitely get a delicious and fragrant burbot. Recipes for first courses 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 the soup from the burbot, you need to take a large pot, fill it with water 2/3, then pour in the chopped carrots and put it on the fire. While the vegetable is brewed, it is necessary to do the passering of onions. It is required to put it in a frying pan, sprinkle with vegetable oil, cloves and cinnamon, and then lightly fry (to transparency). After the carrot is a bit soft, you need to lay out pieces of fish and scrambled onions in the broth. In such a composition, the ingredients are preferably cooked over low heat for half an hour. During this time the fish should become completely soft. In the end, you need to pour Madera into the soup, and then carefully mix everything, remove from the plate, spread out on plates and sprinkle with chopped greens.

Cutlets from burbot: cooking recipes

The meat of this fish is best for cooking cutlets.

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

• Fillets of burbot - about 1 kg;
• Wheat bread - 250 g;
• Cream fat - 200 ml;
• Sweet bulbs - 2 pcs .;
• Black pepper, salt - add to mince to taste;
• An egg is large - 1 piece;
• Vegetable oil for frying;
• Wheat flour, and better breadcrumbs - for crumbling cutlets.

Preparation of the basis

Fish burbot, recipes with which always include only simple and affordable ingredients, are often used for cooking cutlets. 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 proceeding to frying the finished products, they should be properly formed. To do this, you need to take wheat bread, put it in a bowl and fully soak in fatty cream. After this, it is required to clean the onion and chop it together with the fillet of burbot in the meat grinder. Next, combine in one bowl the softened wheat bread, fish mince, beaten egg, salt and black pepper, and then mix them thoroughly until a uniform consistency is formed.

Formation of products and their roasting

After the base for the cutlets is ready, it should 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. Further it is required to heat up the vegetable oil in a pan and lay out a few formed products. Fry them on two sides before the appearance of a reddish crust. After the done actions, ready cutlets must be placed on paper napkins, thereby eliminating excess fat. Serve this dish to the table preferably in a hot state, along with a garnish of potatoes or pasta.

Fried burbot: recipe for cooking

To fry such a fish is a pleasure, because it is prepared in only 25-35 minutes.

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

• Salt cooked small and fragrant ground pepper - add to taste;
• Fresh or freshly frozen baked - 4-5 pieces;
• Refined vegetable oil - for frying;
• Flour wheaten of any kind - to roll the product.

Treatment

Before frying fish, it must be processed. This will require fresh or frozen burbot. It is necessary to cut off all fins, head and tail from it, take out the internals, and then rinse thoroughly. Next, the product is required to be chopped into small portions up to 4 cm and well seasoned with salt and pepper.

Frying the product in a frying pan

After processing the fish, it must be rolled from all sides in wheat flour, and then immediately begin to fry. To do this, take a pan, pour oil into it and heat up a lot. When the vegetable fat will light smoke, put pieces of burbot in it. Fry this product from both sides before the appearance of ruddy and crispy crust.

Correct feed to the table

As you can see, dishes using such fish as burbot (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 frying pan, it should be put on a serving plate, and next to place a garnish (crushed potatoes with gravy, pasta, spaghetti, buckwheat porridge, etc.). In addition, it is desirable to present such a fish with wheat bread and a fresh salad of cucumbers and sour cream. Bon Appetit!