13 Best burbot recipes

When the burbot season begins, there is joy in the house, because this means that our fish menu will be replenished with many tasty and healthy dishes. To avoid disappointment, you need to know how to properly prepare burbot at home. Did you know that in the old days burbot was called the “royal” fish? Many writers mentioned him in their works, and A.P. Chekhov even made him the main character of his story. And not in vain - the fish meat is moderately fatty, dense, with a pleasant sweetish taste, not bony. That’s why it’s valued by gourmets, as if it was created for culinary masterpieces.

They catch burbot only in winter; in summer, the fish are half asleep and hiding. As a rule, it comes to our kitchens fresh, because after freezing, burbot meat loses its inherent tenderness and juiciness, becoming tasteless. Well, the most worthy delicacy among fish connoisseurs is the milk and liver of burbot. What can you cook from burbot? There won't be enough fingers to list all the dishes. The fish is baked in the oven with potatoes or vegetables, fried in a pan, stewed in sour cream or cream. They prepare cutlets, make aspic for the festive table, bake incomparable pies, and cook fish soup. The fish liver makes the most delicate pate, and fried milk can make you go crazy.

How to deliciously cook burbot in the oven with vegetables

Here is the simplest recipe for baking burbot in the oven. you can cook it whole or divided into steaks. Take any vegetables to suit your taste. But in winter, frozen ones, in a ready-made set, are more relevant.

Required:

• Burbot.
• Mixed vegetables, frozen – 800 gr.
• Sunflower oil – 4 large spoons.
• Lemon juice – 1.5 large spoons.
• Thyme - a small spoon.
• Seasoning for fish - a tablespoon.
• Pepper, salt, herbs.

How to bake:

1. Prepare the burbot for baking. To do this, gut the carcass and rinse. If you decide to cook the fish into steaks, cut it.
2. Mix seasonings, grate the carcass or pour over the pieces. Sprinkle the preparation with lemon juice. Marinate for a quarter of an hour.
3. Frozen vegetables do not need to be defrosted, just put them in a mold and smooth them out, making a pillow. Cut fresh vegetables randomly and place them in a layer on the bottom of a heat-resistant dish. Sprinkle with oil and add a little salt.
4. Place burbot on top. Cover the pan with a sheet of foil and secure to ensure there are no holes.
5. Bake at 180 o C, setting the timer for 30-40 minutes.

How to fry burbot in a frying pan

The fastest and easiest way to enjoy delicious fish is to fry it in a pan.

Ingredients:

• Burbot - carcass.
• Flour.
• Salt, vegetable oil.

How to fry fish:

1. Wash the carcass, remove the entrails, tail, and head. Share the steaks. Add some salt.
2. Pour oil into a frying pan and heat it thoroughly.
3. Roll in flour. Place in a frying pan. Fry on both sides for a golden brown crust. For the first couple of minutes, turn the heat up to full power, then reduce it.
4. When you turn the pieces over, reduce the heat to low and fry for 2-4 minutes. Then, if the burbot pieces are large, cover the frying pan with a lid. Fry until done (white juice will begin to release, not pink).
5. Don't go far from the stove; the fish cooks very quickly, especially on the second side. Adjust the fire power as needed.

Burbot in a frying pan

Burbot, fried until crisp in a frying pan, retains the juiciness of the fibers, and the absence of bones makes cooking much easier. Simple recipes add variety to the fish menu.

Fried fish

Burbot fried in a frying pan is a hearty fish, the preparation of which does not cause any trouble. The pulp in onion melange acquires a special piquancy. Required: 700-800 g of burbot pulp, 1 lemon fruit, a couple of onions, 2 eggs, 6 tbsp. l. sifted flour, a pinch of fine salt and freshly crushed pepper, 120 ml of purified frying oil, 2 tbsp. l. mayonnaise sauce or sour cream.

Step by step cooking method. Cut the fillet into pieces. Release the eggs into a bowl. Peel the onion and chop into medium pieces. Squeeze the juice from a third of the lemon into a cup. Place the onion in a blender bowl and puree it.

Place the onion mixture in a bowl, where the batter will be, add eggs, salt and 2 tbsp. l. sour cream. Stir, lightly beat the batter with a whisk or fork. Add flour in portions, stirring until the batter reaches the consistency of pancake batter.

Salt the fillet slices, sprinkle with crushed pepper and lightly sprinkle with lemon juice. Prick pieces of fish with a fork and dip in batter. Cook steaks in a hot frying pan in a small amount of oil until golden brown. It will take 5 minutes.

Place the fried burbot on a wide plate lined with a napkin to absorb the remaining frying oil. Present the dish with buckwheat or rice, as well as crispy vegetables and your favorite sauce. For decoration, you can lay out a lemon slice and a branch of greenery.

You must be careful not to overcook the burbot, otherwise it will become dry.

With mushrooms

You can cook fish with mushrooms instantly. The juices of the products are mixed, as a result the pulp remains juicy, and the mushrooms acquire aroma and rich taste. Required: 1 burbot carcass, 300 g mushrooms (champignons), 1 onion, 1 red Crimean onion, 1 tsp. finely ground salt, 6 tbsp. l. oil, 2 tsp. soy sauce, 6-7 branches of dill fir trees.

Cooking fish step by step. Peel the champignons and cut into quarters. Chop the onion and place in different bowls. Cut the burbot, cut off the head and remove the tail. Divide the carcass into steaks and place in a bowl with the head. Salt the pulp, add oil and stir. Chop the dill.

Cook steaks in a hot frying pan until golden brown. In another frying pan, fry the mushrooms in oil, add salt at the end and pour into a bowl. In the pan where the mushrooms were, fry the white onion, and then the purple onion. Place the steaks on warm plates, place mushrooms and both types of onions nearby. Pour soy sauce over the roast, sprinkle with dill and present to the table.

With cabbage

Cabbage adds juiciness to the dish, and the aroma of the fish is fully revealed by spices and herbs. Required set of products: 1 kg of burbot, 700 cabbage, 200 g of champignons, 2 onions, lemon, 1 sweet and sour apple, 2 tbsp. l. concentrated tomato paste, 2 tbsp. l. melted butter, 1 tbsp. l. flour.

Step by step process. Chop the mushrooms into strips, acidify with lemon juice and place in a hot frying pan. Pour in a glass of water and boil. Pour the resulting broth into a bowl, add shredded cabbage and onion, cut into half rings, to the mushrooms. Also add oil and tomato paste to the pan and simmer for 5-7 minutes.

As the liquid evaporates, add mushroom broth little by little. At the end, add the grated apple, salt and sugar, simmer until the vegetables are ready. Chop the fish into pieces, season with pepper, sprinkle with salt and sprinkle with citrus juice.

Bread the pieces with flour and fry until golden brown in a hot frying pan with butter. Add burbot to the vegetables, cover the pan with a lid and simmer for 10 minutes. Complete the presentation with scalded spinach, cheese chips or bread croutons.

To reduce the calorie content of the dish, fish can be baked in foil or grilled

Meatballs in sauce

It is convenient to prepare cutlets from burbot, since the pulp does not contain small bones, the fillet is meatier, fatty and dense. You should prepare: 1 kg of fillet, 200 g of white stale loaf, 400 ml of heavy cream, 1 onion, fine salt and crushed pepper to taste, egg, 100 ml of frying (flavorless) oil, 3-4 tbsp. l. breadcrumbs for breading.

Step-by-step description of the cooking process. Soak the loaf crumb in cream, chop the onion, and grind the fillet through a meat grinder. Place the egg in a bowl, add salt and pepper. Add chopped onion and soaked egg with spices to the fish. Beat the ingredients with a blender.

Heat the oil in a frying pan, form cutlets with wet hands, roll each one in breading and fry at medium temperature until golden brown and crispy. Blot the surface with a napkin, garnish with fluffy puree, sliced ​​vegetables and a bowl of creamy sauce.

With sour cream sauce

To deliciously prepare juicy burbot pulp, you need to simmer the fish in a sour cream-based sauce. For the recipe you will need: half a burbot, a carrot, an onion, 200 ml of fat sour cream, 100 g of flour, 100-120 ml of odorless oil, a little spicy herbs, optional salt and freshly ground pepper.

A method of cooking burbot in a thick sauce. Cut burbot without entrails and head into half-steaks. Marinate the slices in salt and pepper. Roll the fish in flour and fry until crispy and place on a plate. Dissolve the carrots on a grater, chop the onion. Fry the vegetables in a frying pan until soft and add flour.

Stir the mixture, add 1 glass of water and stir. Salt the vegetables, place slices of burbot on them and pour sour cream on them. Simmer for 15 minutes with the lid down on low heat. At the end, add some chopped herbs. Present the dish with boiled spicy rice, topped with a delicious thick sauce.

Important! Instead of flour, you can bread the fish in starch, breadcrumbs, coffee or roasted black pepper.

You can add the flesh of pike, silver carp or any other boneless fish to the meatballs

Burbot stewed in cream pieces

Burbot cooked in cream in a frying pan is a popular and appreciated dish. The fish turns out tender, with a creamy taste.

You will need:

• Burbot carcass.
• Onion – 2 medium heads.
• Carrots - a couple.
• A small bunch of dill.
• Cream – 300 gr.
• Salt, black pepper, fish seasonings.

Step by step recipe:

Rinse the burbot carcass. Cut off the head, tail, fins, and remove the entrails. To remove the skin or leave it is up to you. Personally, I don't always do this. Cut the cut fish into pieces.

Sprinkle with the seasonings listed in the recipe. Turn the pieces over and season the other side.

Peel the carrots and chop into rings.

Chop the onion heads in the same way - into half rings.

Chop the dill sprigs into crumbs.

Add some oil to the frying pan. Lay out the blanks. Fry the bottom until nicely browned. Fry for the first few minutes at full heat so that the bottom “sets” faster, then reduce the power a little.

Turn over and fry the fish on the other side.

At the same time, in a separate frying pan or in a cauldron, fry the carrot rings until soft, dipping them in hot oil.

Then lay out the onion half rings. Continue sauteing the vegetables until the onions become translucent.

Pour in the cream.

Transfer the fish and drown it in cream. When the contents boil, turn the heat to low. Cover the pan with a lid. Simmer at a gentle simmer for 20 minutes.

After the timer signal, sprinkle the dish with dill and turn off the burner. Cover the pan with a lid again and let the dish sit for 5-10 minutes.

Burbot stewed with vegetables.

One of my favorite fish dishes is stewed burbot. There is nothing complicated or inaccessible in its preparation; anyone can cook it. First of all, I prepare the fish. Without cutting, I clean the mucus with salt. I just rub it with salt and wash it off with cold water, and so on twice. After that, if you need to remove the skin, I make an incision around the head, bend the skin and peel the whole fish off. In the recipes described, it is not necessary to remove the skin. I gut it through a cut in the abdomen, cut off the head and tail, wash it, all preparation is over. Among the dishes, the first place is stewed burbot with rice . I cut the already prepared fish into pieces and remove the bones. I salt and pepper each piece so that the salt is absorbed, and leave for 15-20 minutes. You need to remember that unsalted fish is not as tasty, and nothing can correct this in the future. In general, you need to salt well, as they say, fish loves salt. While the fish is salting, boil the rice in salted water until half cooked. I cut the onions into half rings and do not fry them too much. I crush the garlic and lightly rub it with salt. I'll need more tomatoes, so I'll cut them into slices. The fish has been salted, I’m starting to stock up on food. To do this, I take a high frying pan or a low stainless steel pan. First of all, I pour in vegetable oil so that it completely covers the bottom, then comes the fish, then onions, garlic, tomatoes, and at the end I add rice. I also pour in a glass - one and a half water, with citric acid diluted in it and close the lid. Bring to a boil over high heat, simmer for five minutes and turn down the heat. Let it simmer for about twenty minutes, try the rice, if it’s done, the dish is ready. The side dish is always vegetable, either cucumbers or green salad. For this dish, per 1 kg of burbot you need approximately three to five tomatoes, two to three onions, two hundred grams of rice, two to three cloves of garlic, parsley, dill, and the rest to taste. The next dish is burbot stewed with tomatoes and mustard . Preparing and processing the fish is the same as in the previous recipe, but I don’t remove the bones. While the fish is salting, I cut the onions into half rings and fry them, and cut the tomatoes into slices. I take two tablespoons of hot mustard and dilute it in a glass of cold water. When the fish is salted, I bread it in flour and fry it separately in a frying pan. I grease a saucepan or a high frying pan with vegetable oil, put onions, then tomatoes, fish and pour in water and mustard, close the lid and simmer for 15 - 20 minutes. After that

I transfer the fish to a separate bowl, and rub the cooled vegetables through a sieve. I add sour cream, 150 grams, to the pureed vegetables, mix, add flour and mix again. If the sauce needs to be thick, then add two tablespoons of flour, if not thick, then one spoon. I boil for two to three minutes and the sauce is ready. Pour the prepared sauce over the fish, sprinkle with parsley or dill. As a side dish, potatoes or green salad. In winter, I replace tomatoes with tomato sauce, which I prepare from tomato paste. For one kg of burbot there are approximately two to three heads of onions, three to four tomatoes, the rest to taste. And the third recipe is burbot stewed with eggplant and tomatoes . I cook and fry the burbot, as in the previous recipe. I peel the eggplants, cut them into slices, salt them, after 15 minutes I bread them in flour and fry them. I cut the tomatoes into slices and fry them too. I take a high frying pan, grease it with vegetable oil and lay it out: the first layer is eggplant, the second is fish and the third layer is tomatoes. I add one hundred grams of vegetable oil and three to four tablespoons of hot water, close the lid and put it on fire. 3 minutes on high heat, then 25 minutes on low heat. It is better to serve in a frying pan, sprinkled with parsley or dill, and a side dish of potatoes or rice. For one kg of burbot, you will need two eggplants and three to four tomatoes, the rest to taste. Bon appetit!

Stewed fish with vegetables. video

A little humor.

How to cook burbot in sour cream

Fish in sour cream sauce is a classic preparation. Delicate sauce, delicious fish, and if served with potatoes, it’s impossible to tear yourself away.

We take:

• Burbot - carcass.
• Sour cream – 250 gr.
• Onions, carrots – 1-2 pcs.
• Water – 400 ml.
• Butter – 40 gr.
• Salt, sunflower oil, pepper, seasonings for fish.

Preparation:

1. Gut the fish and divide into portions.
2. Breaded with flour, fry on both sides in a frying pan in hot oil. Don't forget to salt the pieces and sprinkle with pepper. Transfer the cooked fish to a bowl.
3. Melt butter in a frying pan and add a drop of vegetable oil. Fry the onion cut into half rings. Then throw in the carrots, grated with large shavings. Fry until golden brown.
4. Add a spoonful of flour to the vegetables and stir. After a minute, add sour cream. Add water, taste the sauce, add salt if necessary.
5. When the sour cream sauce boils, add the fried burbot. Simmer covered for about 7-10 minutes.

Recipe for burbot in sour cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “burbot in sour cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of burbot in sour cream is 120.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Delicious burbot soup

To prepare fish soup, it is important to know that the richest fish soup will turn out if you cook it in winter, when the fish go to spawn. Then the burbot is the fattest. Thanks to this, the soup will become nourishing and tasty.

Take:

• Head, tail part of burbot, pieces of fish.
• Water – 3 liters.
• Big onion.
• Large carrot.
• Potatoes – 5 tubers.
• Vodka – 50 ml.
• Bay leaf – 3 leaves.
• Allspice peas – 5-7 pcs.
• Salt, herbs - to taste.

How to cook:

1. Remove the gill part from the burbot head. Rinse and place with the remaining ingredients in a saucepan. Pour in water.
2. Bring to a boil, simmer gently for 10-15 minutes.
3. Remove the fish parts from the broth and place in a bowl. Strain the broth itself. Cut the burbot pieces into fillets, removing the bones.
4. Chop the onion into small cubes. Cut the carrots into rings. Peel the potato tubers and cut into medium cubes.
5. Place vegetables in a saucepan. Cook after boiling for a quarter of an hour.
6. Place the filleted fish into the fish soup, throw in a bay leaf, peppercorns, and pour in vodka.
7. Cook for another 5 minutes. Then let it brew without opening the lid for about 15-20 minutes. When serving, sprinkle the soup with chopped herbs.

Burbot soup recipes

Recipe 1: Elite burbot soup

I cook this soup only on major holidays, and it can compete in taste with fish soup made from valuable species of fish.

1. It is no more difficult to cut a burbot on the ear than a pike or pike perch. Having cleared the scales, the burbot is flogged from the belly, the liver and stomach are carefully removed, the caviar and intestines are removed.
2. After this, the head is separated, and the carcass is cut into transverse pieces 3-4 cm wide. If the burbot is large, then in the middle of each piece you need to make an incision transverse to the ridge so that the meat is better cooked.
3. Before preparing the fish soup, first chop the carrots and peppers, put them in a pan with water and put them on the fire.
4. While the water is heating up, you need to take two medium onions and stuff them with cinnamon and cloves and also put them in the future broth.
5. As soon as the water boils, add salt and put in the pieces of burbot.
6. We wait until the meat is cooked, and pour half a glass of Madeira into the fish soup and crumble the wheat bread.
7. The fish soup should be served with Madeira and garnished with herbs. The volume of fish soup ingredients can vary and is selected by each cook to suit his or her tastes.

Ingredients:

• Burbot - 1 pc.,
• carrots, peppers - 1-2 pcs.,
• onions - 2 pcs. cinnamon,
• cloves - to taste,
• Madeira - 1/2 cup,
• salt,
• wheat bread - a few slices.

Recipe 2: Burbot and ide soup

An excellent fish soup is obtained by combining the flavors of two or three types of fish. Over the course of their history, the indigenous inhabitants of the north have come, in their opinion, to the best combination of fish soup: burbot and ide.

The ide carcass is cleaned of scales, frequent transverse cuts are made so that the fish is cooked evenly, the tail is cut off, and the entrails are removed. Pieces of burbot, ide, white burbot, red ide caviar and one burbot liver, cut into pieces, are dipped into the water. The second is placed in a previously washed burbot stomach. Cook in boiling water until tender, usually this takes 15-20 minutes. The soup turns out rich and greasy. Pieces of fish are removed from the broth and served as a separate dish.

As you noticed, this soup lacks potatoes and other vegetables. But I would still recommend serving the ear broth with herbs and spices - that’s what we’re more used to.

Recipe 3: Yakut soup

As soon as the water boils, put the burbot meat into it. Bring to a boil again and add milk to the broth. When boiling again, add the liver. Bring to a boil again and the soup is ready. Take out the milk, liver and meat, divide them into portions according to the number of eaters. Pour the hot fish soup into broth cups, passing through a sieve, and serve immediately hot.

It should also be added that all ingredients are cooked with the addition of salt, pepper, bay leaf and onions. Milk, liver and meat are needed from one large burbot weighing 2-3 kg. The soup turns out to be very rich and it is enough for 5-6 people to eat their fill.

Recipe 4: Potato soup with burbot

Compound:

• 500 gr. fish;
• 4 - 5 pcs. potatoes;
• 1 carrot;
• 1 onion;
• 1 parsley root;
• 1 tbsp. spoon of butter;
• 3 peas each of black and allspice;
• Bay leaf;
• salt to taste;
• 1 liter of cold water.

Preparation:

1. Prepare fish broth. To do this, place the washed spines and tail parts obtained from filleting fish into a bowl and fill with cold water. Bring to a boil, skim off the foam and cook for 20 - 30 minutes, strain.
2. Place peeled and diced potatoes, carrots, chopped onions, parsley root into the boiling broth and cook for 10 - 15 minutes over low heat.
3. Then add pieces of fish, spices, salt and continue cooking for another 15 - 20 minutes.
4. Before serving, pour melted butter into the soup and sprinkle finely chopped herbs on top.

Burbot cutlets

The next delicious dish made from wonderful fish is cutlets. You can easily cope with the task, even if you have no experience.

Compound:

• Burbot fillet – 350 gr.
• Lard – 50 gr.
• Egg.
• Onion - head.
• Milk – 150 ml.
• Loaf – 2 slices.
• Flour (or breadcrumbs) – 100 gr.
• Black pepper, sunflower oil, salt.

How to fry:

1. Soak the loaf slices in milk. Then squeeze and crumble.
2. Grind the fish fillet into minced meat (using a meat grinder or using a blender).
3. Add the soaked bread and beat in the egg. Pepper and salt the minced meat. Knead well. If the mass turns out to be liquid, add semolina or breadcrumbs.
4. Form semi-finished cutlets.
5. Heat vegetable oil in a frying pan, lay out the preparations. Fry the cutlets on the bottom side for 7-8 minutes over moderate heat.
6. Turn over and finish cooking by lowering the heat slightly.

Burbot dishes

The fish is a valuable commercial species. A variety of dishes are prepared from fresh carcasses. All of them are tasty, regardless of heat treatment modes.

Winter fish soup is rich and extremely tasty, reminiscent of sterlet. For its excellent taste it is called royal. It is not recommended to cook fish soup from burbot caught at other times of the year - there will be neither fat nor a pleasant taste, since in these seasons the burbot is less fatty and not rich in flavor. These properties are also taken into account when planning to make a jellied dish.

Burbot also has other features. Sometimes, when frying, pieces of fish, despite the breading, spread out, and the dish can turn into mush. To make the crust more dense, pieces of fish are rolled in starch or semolina, dipped in beaten eggs, then breaded with flour or breadcrumbs.

Home canning of burbot in tomato sauce and in its own juice is common. Its milk is usually fried in a frying pan. The flesh of the fish is suitable for filling pies and kulebyaks. Fish prepared using the hot smoking method is delicious.

Experts do not recommend using burbot head. It can spoil the taste of broth and other dishes. But lovers of hearty and rich fish soup will definitely use their heads. Then, when it hardens, the broth becomes thick, like jelly.

Burbot liver pate

You can make an excellent roast from burbot liver, stew it with vegetables, but more often, the product is used for pate.

You will need:

• Fish liver – 300 gr.
• Mushrooms (champignons) – 200 gr.
• Bulb.
• Parsley, dill - a small bunch.
• Nutmeg – 1/3 small spoon.
• Vegetable oil, salt, pepper.

How to cook:

1. Rinse the liver, remove the film, cut off the ducts and other unnecessary parts. Divide into pieces.
2. Boil water, add liver, add salt. Cook for half an hour.
3. At the same time, fry the chopped onion. When the onion becomes translucent, add the diced mushrooms. Cook for about 10 minutes.
4. Using a blender, puree the liver mixed with mushrooms into a homogeneous paste.
5. Add chopped herbs, salt, nutmeg, pepper. Use the blender again. I like to leave the pate grainy, with liver particles, but you can punch the mass into the puree, there will be no mistake.

Burbot baked in steaks in the oven with potatoes in foil

A festive dish with a cheese crust and potatoes. If desired, if the burbot is not too large, bake it whole. But it’s better to cut into steaks and cook under foil.

Ingredients:

• Fish steaks – 500 gr.
• Potatoes – 5-6 pcs.
• Carrot.
• Bulb.
• Sour cream – 250 gr.
• Cheese – 150 gr.
• Oil, fish seasonings, salt.

How to cook:

1. Cut the burbot carcass into steaks. Season with spices, let stand and soak for a quarter of an hour.
2. Peel the potato tubers and cut into circles.
3. Fry chopped onions and carrots in a frying pan. Then pour in sour cream, add salt, and sprinkle with seasonings. Add some water and bring to a boil.
4. First place the marinated burbot steaks in a greased dish. Cover with a layer of vegetables with sour cream.
5. Cover with foil and place in the oven on the middle rack. Bake at 180 o C. Cooking time 30-35 minutes.
6. After the signal, remove the foil and sprinkle the dish with grated cheese. Send back into the oven. When the cheese melts and a golden crust appears, the dish is ready.

How to salt burbot caviar

If you are one of the lucky ones and there is caviar in the burbot carcass, salt it at home.

We take:

• Burbot caviar – 1 kg.
• Salt – 120 gr.
• Pepper – 3 peas.
• Water – 2 glasses.

How to cook:

1. Remove the caviar from the oysters and place it in a glass container.
2. Boil the water. Dilute salt in water and wait until the crystals are completely dissolved. Add pepper.
3. Cool the brine to 60 o C. Pour into the caviar.
4. Place in a cool place for 3 days. Store salted caviar in the refrigerator.