Burbot liver, pate recipes

Burbot is the only representative of cod fish that lives in fresh water. At the moment, this representative of the river world has become a rare guest on our tables. But the forefathers prepared a variety of dishes from it.

Absolutely burbot has always been the desired prey of fishermen. Firstly, it's big. Secondly, it has slightly snow-white, sweetish taste and very tender meat. In the end, thirdly, burbot is the owner of a large and indescribably tasty liver.

Almost all gourmets appreciate burbot liver. It is not for nothing that the legislators of culinary science, the French, consider it a delicacy. You can prepare burbot liver in different ways, but pate is considered the most popular dish.

Ingredients:

Burbot liver
Carrot
Onion
Salt

How to prepare burbot liver pate

The proportions of ingredients depend on your preferences. If you want the pate to be a lovely orange color, add more carrots. If you don’t want to interrupt the taste of the fish, add a little onion, and you can completely skip the carrots.

1. Cut the liver into large pieces or boil it completely. Place in boiling salted water and reduce heat. Cook over medium heat. 10 minutes if in pieces, about 10-15 minutes if the liver is whole. Don't rush to pour out the broth!

2. Check readiness by making a cut. The cut should be uniform in color without blood or pink spots. Cut the burbot liver (if cooked completely) into pieces.

3. Peel the carrots and onions, chop them, sauté (fry until soft, until the first blush appears).

4. Place the ingredients in a blender. Add salt and a little broth remaining after cooking the liver. Approximately 1 cm from the bottom. Grind the pate.

Delicious burbot liver pate is ready

Bon appetit!

How to select and prepare liver

Obviously, it’s not worth making a pate from raw burbot liver.
So it’s better to start with the general principles of making this delicious product. If the owner received the burbot in its original form, completely, then first the liver must be carefully removed. In all this, you must act very carefully, since the gallbladder is located next to it. Damage to the end will lead to a spill of bile, and the liver will acquire a nasty, bitter taste.

The removed liver must be cleaned of films, washed and cut. At this point the preliminary step can be considered complete.

Burbot liver can be boiled, stewed, fried, baked, and even pickled. But for pate, the boiled version is best suited. And here, as in the case of any kind of liver, the main thing is not to overcook it. Otherwise, it will become dry and lose its tenderness and taste. So you need to cook the burbot liver in a small saucepan and in a small amount of water so that it lightly covers the product. Cooking time – 10-15 minutes. By the way, it is better to put the offal in already boiling water, so it will lose less fat.

You shouldn’t get carried away with spices when cooking burbot liver either. Just add a little salt. Otherwise, there is a risk of “destroying” the entire narrow and gentle taste of the product itself.

Pate recipes

Despite their remarkable taste properties, pates are one of the most common dishes to prepare. To put it quite crudely, then you need to take some products, grind them in a blender or meat grinder and mix well. The acquired mass is the pate.

In fact, the pates differ from each other only in their ingredients. So it’s worth starting with the simplest. Obviously, the main product in all the following pates will be burbot liver.

With green peas

• liver – 300-350 g;
• canned peas – 250 g;
• onion – 1 small head;
• dill – 1 bunch.

Place the peas in a colander and let the water drain. Mash the boiled burbot offal. Pass the peas through a meat grinder, add to the liver and mix. Chop the onion as finely as possible, add to the resulting mass and mix everything again. You can pass the onion through a meat grinder, but experienced chefs recommend working hard and chopping it with a knife. It tastes better this way. Sprinkle the finished pate with finely chopped dill on top.

Pate with eggs

• liver – 300-350 g;
• chicken egg – 2 pcs.;
• garlic – 2-3 cloves;
• salt, pepper (black, ground) - to taste.

Scroll the burbot liver through a meat grinder, add crushed garlic and finely chopped eggs, mix. Add salt and pepper to taste and mix again.

With mushrooms

• liver – 300-350 g;
• mushrooms – 300 – 350 gr;
• onion – 1 small head;
• salt, pepper (black, ground) - to taste.

Fry chopped mushrooms and onions in vegetable oil, mix with mashed boiled burbot liver, add salt and pepper and pass the resulting mass through a meat grinder or “scroll” in a blender.

In an extreme version of the pate, you can add burbot caviar cooked together with the liver. It will be even tastier. And if you replace the mushrooms with grated cheese, you get a French version of pate. By the way, instead of burbot liver in this case, you can use burbot itself or cod liver.

Final Tips

For cooking, you need to use only the liver of a pale pink color. If snow-white spots are clearly visible on it, it means that the fish was sick and it is better not to risk your health. By the way, dark spots on the liver are also not welcome. This is again a sign of the disease.

If, when cutting up a burbot, bile spills onto the liver, then you don’t need to immediately rush to wash it. It is better to wear gloves and carefully cut off the bile-covered areas with a knife. Only after this, taking off your gloves, can you wash the offal. This method can save a huge part of the product from bitterness.

Burbot liver is indescribably beneficial for the body. It is believed that a couple of sandwiches with pate made from this burbot by-product not only energizes you, but also helps improve metabolism and also promotes the growth of muscle mass. So a similar dish is recommended for athletes and people leading an active lifestyle.

Burbot liver: recipes

Burbot is the only fish of the cod order that lives in fresh water. It is not inferior in nutritional value and taste to marine cod species. Many necessary and nutritious dishes are prepared from this fish and its by-products.

Buying a whole burbot in a store, and even more so catching it without the help of others, is a great fortune, because the lucky owners are in for a truly gastronomic delight.

How to properly prepare burbot liver and how to preserve it is carefully outlined in this article. The ingredients in the recipes for making liver from the freshest burbot are given in grams per serving.

Homemade burbot liver pate

This dish is prepared only from high quality products.

Tip: The freshest fish liver has a creamy, pale pink or creamy color. Blotches of dark, grayish or snow-white color, stains indicate that the product is spoiled or infected with parasites.

Burbot liver 300 gr
Onion 150 gr
Carrots 150 gr
Egg 2 pcs
Green peas 100 gr
Butter 50 g
Vegetable oil 15 g
Salt 6 g
Spices to taste

Burbot liver in a jar

You can prepare canned food at home. The fish delicacy in a glass jar is stored for a long time and is an independent dish with a side dish, used for making appetizers, salads, and sandwiches.

Liver - 300 g
Olive or vegetable oil – 30 g
Salt - 6 g
Sugar – 6 g
Bay leaf, dark peppercorns, allspice – 5 g (to taste)

Tip: For this recipe, it is better to take jars with a capacity of no more than 200 g. The container must be thoroughly washed and sterilized.

Place half a bay leaf and 1 pea of dark and aromatic pepper on the bottom of the prepared containers.
Cut the offal into pieces, place in a jar in layers, alternating with a mixture of salt and sugar. Do not compact, pour a layer of oil on top. You will get canned food in its own juice.
Place the filled jars in a pan of suitable height, fill with water up to the shoulders, cover with lids, but do not seal.
Sterilize in hot, non-boiling water (+800C) for an hour.
Then close the lids tightly, turn the jars upside down, make sure they do not leak, and leave until completely cool.

Fried burbot liver in a frying pan

You can boil it and fry it in a frying pan, or you can use a non-standard method.

To do this, take raw fish liver, cut into portions, sprinkle with a few drops of lemon juice, add salt and spices and leave to soak for 10-15 minutes.

Before preparing the burbot liver, soak the pieces in egg, breaded in flour and fry in a frying pan in a large amount of hot olive oil for almost 1-2 minutes on both sides.

Liver - 300 g
Egg – 70 g (1 piece)
Olive oil – 100 g
Lemon juice – 5-7 g
Flour – 100 g
Salt - 6 g
Spices – 5 g (to taste)

Advice: Liver is a gentle product, so it’s important not to dry it out. Heat treatment should be reduced to a minimum, and the manufacturing temperature should be very high. This way the useful characteristics will be better preserved.

How long to cook burbot liver

Cooking offal for a long time is not allowed. It is better to steam or fry fresh. How long this will take depends on the size, the average cooking time is 12 minutes from the moment the water boils.

Salt, pepper, and herbs are used to a minimum during heat treatment. It’s easier to add salt after cooking than to spoil the dish.

Advice: You should be careful when removing liver from a fish carcass without the help of others so as not to hurt the gallbladder. Otherwise, it will acquire a bitter taste and will not be suitable for food.

There is no point in rinsing the product if the liver ruptures; the bitterness will only eat into the surface layer. It is better to cut out the warped areas with a narrow, sharpened fish fillet knife.

Burbot liver salad

Anyone who likes to cook deliciously and eat well will love this salad recipe with the freshest vegetables.

Liver – 100 g,
Radish – 60 g,
Fresh cucumber – 60 g,
Celery stalk – 60 g,
Egg – 70 g,
Vegetable oil or mayonnaise – 20 g,
Dill greens – 10 g,
Salt, dark pepper – 6 g.
Cut radish, cucumber, celery into strips, grate the egg on a large grater.

Boil the liver in salted water, cut into cubes. Combine all ingredients, season with oil or mayonnaise, sprinkle with chopped dill. Add salt and pepper if desired.

Tip: Hard celery stalks can be cleaned of the coarse outer fibers with a regular vegetable peeler. This way he will become more tender.

Burbot giblets mix very well with mushrooms, arugula and spinach.

Burbot liver marinated in vinegar

There is a common manufacturing method that extends shelf life at home. This is marinating in vinegar.

Liver 1500 g,
Water – 2000 g,
Salt – 30 g,
Table vinegar 9% – 25 g
Dark peppercorns – 5-7 g,
Bay leaf -10 g.

Boil the liver in salted water for 15 minutes after boiling. Remove from heat, remove from water, cool. Cut into slices or cubes. Some people prefer to marinate the whole piece.

Prepare glass jars and lids. Place the liver in jars.

Tip: Burbot liver works well with spices according to the principle “the less, the better.” Spices can overcome the narrow and gentle taste, and only a few drops of lemon juice will allow them to open up.

Burbot liver with vegetables

This amazing product is a delicacy in itself. Liver is good and tasty both hot and cold. Any vegetables can be served as a side dish. An ordinary salad of new tomatoes and cucumbers with liver is an ideal option for a light dinner for those who follow a healthy diet.

According to the structure of the pulp, the alliance with baked pumpkin will be harmonious. The sweetness of the pumpkin and its beautiful color will benefit the fish delicacy.

A very satisfying dish can be prepared simply and quickly with beans.

Liver – 300 g
Canned reddish beans in their juice – 100 g
Onion – 150 g
Carrots – 150 g
Salt – 8 g
Dark ground pepper to taste
Dill greens – 10 g.

Tip: To prevent the liver from falling apart during cooking, from drying out and remaining juicy, it must be lightly rolled in flour and fried in a hot frying pan.

Fry the liver, add the onions and carrots, fried in advance. Drain the beans, wash and reheat. Salt and pepper. Sprinkle the finished dish with finely chopped dill.

How to preserve burbot liver

Burbot is a storehouse of fats and microelements. His liver is even eaten raw in order to preserve all the beneficial substances, but this method is not applicable to everyone.

This material presents several applicable options: canned liver in its juice, pickled, fried, pates with various fillings.

Among the huge number of options, Max's usual northern latitude recipe stands out - cooked in a water bath.

Conclusion

Recipes for the northern delicacy, freshwater burbot liver, are very ordinary. Their advantage is variability, compatibility with vegetables and all your favorite classic potatoes and bread.

Burbot ear is mentioned in traditional literature. Pies and pies with burbot liver are famous. Ordinary Russian cuisine can rightfully be proud of such dishes.

For a modern person, this is an excellent energy resource that is suitable for breakfast, as a snack at work or while traveling, for a real nutritious meal, and for dietary nutrition.

Cooking Master class Cooking recipe Liver pate and burbot caviar Food products

Have a nice evening everyone.
I'm coming with a delicacy for you now. This is a pate made from burbot liver and caviar. Burbot liver is currently the largest, despite its fat content, it is a dietary product. If you managed to get hold of a burbot, if there was a liver (it is large), I advise you to prepare a pate. Products in a random quantity:
burbot liver,
onion
, olives + plums.
oil for frying salt
allspice
bay leaf
water

We wash the burbot liver. I happened to have a fish with caviar, so I added it there (but this is not necessary).

Finely chop the onion and fry until soft in the consistency of olive oil and butter.

Fill the liver and caviar with water, add salt + aromatic pepper + bay leaf. We put it on the fire to cook. Once it boils, cook for 10 minutes (small liver) and 15 minutes (if large).

Once cooked, cool. We put everything together: liver, caviar, fried onions. We beat everything perfectly with an immersion blender.

We get this homogeneous mass with grains of caviar.

Now the sandwiches are ready. Help yourself.

Burbot liver is good simply boiled with seasonings. Liver pate with champignons (they need to be fried with onions) and then ground is also very tasty.

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Burbot liver and caviar pate

Wednesday, March 25, 2009 19:26 + to quote book

We were lucky enough to become the owner of a whole huge burbot. I had never encountered this fish before and had no idea what to do with it. As it turns out, the most valuable thing in burbot is its liver. Burbot liver is revered as a delicacy and at one time was valued even higher than dark caviar. The search for a decent recipe was not crowned with success, and I raised eyebrows with my father’s fishermen friends. From them I found out that there is an ancient recipe - from the liver of burbot you can prepare a savory pate in a water bath. The decision was made to cook this pate.

Surprise, there was caviar in our burbot. That’s why I made pate from liver and caviar. I just tried this creation. I’ll be honest – it’s really delicious! If you are lucky enough to buy or catch burbot, try making a pate from burbot liver and caviar. This is very tasty, and apart from everything else, burbot liver is very useful!

I added the recipe to the website in culinary recipes. I just don’t understand how to photograph him more effectively.

I give the recipe itself below, because our poor Domovusha is not working yet, but I hope that we will launch it again soon!

Burbot liver and caviar pate

Burbot liver and caviar, about 1 liter in total, salt, a pinch of ground nutmeg, a pinch of cardamom, a pinch of ground cloves, 3 dark peppercorns, 3 aromatic peppercorns, 2 bay leaves.

Peel burbot liver and caviar from films, crush in a bowl, lightly salt, add spices, mix. Place the mixture in a 2 liter jar. Place the jar in a huge saucepan. Fill the pan with water to the level of the mass in the jar. Place the pan on the fire. Cover the top of the jar with a lid. Cook in a water bath after boiling for 2.5 hours. Test the pate for salt. cool and put in the refrigerator. Spread on dark bread.

To make the pate as tender as possible, you can spin it in a kitchen microprocessor.

Tomorrow is my husband's birthday :)) I'm coming up with a menu. uffff. tired

Burbot liver, pate recipes