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Cooking burbot recipes. Burbot baked in the oven

Many housewives rarely use such a product as burbot fish in cooking. But in vain, because such an inhabitant of fresh water is considered the most “clean”, because it simply does not survive in muddy waters. In addition, its meat has excellent taste and useful substances for our body. If you do not know what kind of burbot fish is and how to cook it, then read our article.

Despite the fact that burbot joins the Cod family, it lives only in fresh water and is represented by only one species - river burbot (ordinary).

The burbot has a low long body with a flattened head and small eyes, but with a large semi-lower mouth.
On his chin he has a long mustache, the length of which is from a third to a fifth of his entire length.
On upper jaw there are also paired mustaches.
Burbot has a very interesting color - the color of his body depends on the age of the individual, the transparency of water and soil. Therefore, you can meet dark brown or black-gray burbot, but it is worth considering that with age, their color becomes lighter.
A distinctive feature of burbot is its small scales, which are present not only on the whole body, but even on the nostrils and lower part of the head.
In length, burbot can reach 125 cm and weigh up to 20 kg.

Burbot is the kind of fish that chooses only cold and clear waters, therefore, it can most often be found in Siberia, as well as in the northern parts of Asia and Europe. Particularly large individuals are found in the Lena River.

Despite the fact that burbot is capricious in cooking, it is very much appreciated in cooking. Its meat is sweet, tender, but very fatty. For cooking, it is better to use only fresh fish, since after freezing, its meat becomes tough and poorly absorbed by the body. The most valuable in fish is the liver.

How to bake delicious fish in the oven

Burbot fish in the oven is one of the better ways its preparation.

Burbot has rather fatty meat, so it is better to bake it in its own juice using a culinary bag or foil.

But so that the juice released during baking is not wasted, it is better to bake the fish with vegetables.

Ingredients:

burbot, weighing from 1.5 to 2 kg;
two lemons;
three tomatoes;
two onions and carrots;
one sweet pepper, eggplant and zucchini;
three garlic cloves;
herbs, spices.

Cooking method:

We make cuts on the prepared burbot carcass, rub it with spices and sprinkle with the juice of one lemon.
In a small bowl, put chopped greens, half rings of one onion head and slices of two tomatoes. Pour the juice from half a lemon over the vegetables, salt, pepper and mix.
Put cubes of zucchini and eggplant in a separate container, add salt and after 15 minutes rinse under water to remove bitterness.
To the eggplant and zucchini, add julienned peppers, chopped garlic and chopped onion, as well as pieces of the remaining tomato.
Just cut half a lemon into slices and put in a separate bowl.
We spread the vegetable mixture on a sheet of food foil, put the burbot on top, and put the mixture of tomatoes and onions prepared in the second step into its abdomen.
We close the incisions with citrus slices. To prevent the foil from sticking, the fish can be smeared with oil.
We wrap the carcass with vegetables and set to bake for 25 minutes. The temperature is 180 degrees. Then we cut the foil and cook burbot for another quarter of an hour.

Ear from burbot fish

From the fatty meat of burbot, a very tasty and rich fish soup is obtained. If you look into old cookery books, you can see such a term as “fix the ear”, that is, a few minutes before it is ready to pour vodka into it.

This gives the finished dish a spicy taste and kills the smell of mud, which is unpleasant for many.

In our recipe, we will not use alcohol, and add it or not - the choice is yours.

Ingredients:

three - four burbot steaks;
onion and carrot;
parsley root plus fresh herbs;
Bay leaf and allspice;
salt.

Cooking method:

We put pieces of fish together with bay leaf and allspice in boiled water.
As soon as the fish is almost ready, we put the parsley root, carrot circles and onion cubes into the broth.
We season the future soup with spices, salt and cook until the vegetables are fully cooked.
Serve the finished fish soup with parsley.

With an egg in Polish

In many European countries, one of the favorite dishes is Polish fish. Only white species are used for the recipe, so sweet and fatty burbot is ideal for cooking "Polish" fish.

Ingredients:

fish weighing 1 kg;
on carrots and onions;
three boiled eggs;
60 g melted butter;
bay leaf, allspice, salt;
80 ml fish broth.

Cooking method:

We cut the burbot into portions and boil it together with carrots, onions and seasonings.
Put melted butter in a saucepan and pour in the strained broth. We put the chopped eggs and spices, put on the fire and cook the sauce until it thickens.
Put the fish pieces on a dish and pour over the prepared sauce.

Fish stewed with cabbage

Many housewives do not even realize that fish can be stewed with cabbage, and if you add mushrooms, you get a very juicy and fragrant dish.

Ingredients:

burbot weighing one kilo;
700 g white cabbage;
180 g mushrooms;
two bulbs;
apple;
lemon;
two tablespoons of tomato paste and ghee;
a spoonful of flour

Cooking method:

We take mushrooms (oyster mushrooms or champignons will do), cut them into strips, flavor a little with lemon juice and put them in a pan. Pour a glass of water and bring to a boil.
Pour the resulting mushroom broth into a bowl, and add chopped cabbage and onion half rings to the mushrooms. Here we put oil and tomato puree, simmer. If the contents of the pan begin to burn, then pour the mushroom broth.
At the end of the process, put the grated apple together with salt, pepper and sugar, and simmer the vegetables with the fruit until they are fully cooked.
While the vegetables are cooking, take the fish, cut it into pieces, salt, pepper and sprinkle with citrus juice. Dip the pastry in flour and fry until golden brown.
We lay out portions of fried burbot for ready-made vegetables, cover the dish and simmer for another 8-10 minutes.

Boiled burbot with cucumber pickle

Burbot fish dishes can be very diverse, but there is a recipe that you will definitely like. This is boiled fish with cucumber marinade. It sounds unusual, but it turns out very tasty. If you still have brine after pickling cucumbers, then do not rush to pour it out, but cook the dish according to our recipe.

Ingredients:

burbot;
carrots and onions;
parsley root;
five or six potatoes;
a glass of cucumber pickle.

Cooking method:

Pour strained cucumber pickle into a saucepan, put onion, carrot and parsley root in it.
As soon as the spicy broth boils, we send pieces of fish into it and cook them until fully cooked.
Put spicy pieces of burbot on a dish and boiled potatoes. Pour sauce over food. For these purposes, you can use tomato or mix butter with chopped dill, parsley and anchovies.

A simple recipe for frying in a pan

Like all other types of fish, burbot can be simply fried in a pan.

The main thing is to take fresh fish, as frozen meat is very tough, and when frying it will not turn out tender and juicy.

Cooking method:

We put the pieces of burbot in a colander and leave for a while so that all excess liquid comes off them. Otherwise, the pieces will fall apart during cooking.
Mix flour with salt, pepper and other seasonings of your choice.
Dip the fish pieces in flour and fry until tender. If desired, at the beginning or end of frying, onion rings can be added to the pan for more taste and aroma.

How to cook burbot in a slow cooker

You can cook burbot fish in a slow cooker in different ways. For example, stew with vegetables or steam, or even fry. But we offer a recipe for delicious and mouth-watering burbot fish cakes.

Ingredients:

burbot (fillet);
bulb;
a few slices of white bread;
milk;
breadcrumbs;
spices.

How to cook burbot fish:

First of all, slices of white bread should be soaked in warm milk.
Then put the fish fillet and the onion cut into small slices into the blender thicket. Send already soaked bread here and beat in one egg. Grind everything to the consistency of minced meat.
It remains only to add salt, seasonings and mix well again. We form cutlets from minced meat.
You can cook them for a couple or turn on the "Frying" ("Baking") mode. Pour oil into a bowl, sprinkle fish preparations with breadcrumbs and fry until crispy.

If you want to quickly and tasty feed your guests with a fish dish, then treat them to a jellied burbot pie. To do this, simply prepare the filling dough and make the filling of burbot, onion and spices. Half an hour in the oven - and a delicious dish is on your table.

There are no special tricks in the preparation of burbot, but its meat is tasty and not dry. Therefore, if you met such a river inhabitant on the counter, feel free to take it and cook delicious, fragrant dishes.

Nutritionists recommend eating fish at least 1-2 times a week. With it, vitamins, fatty acids, potassium and calcium salts, zinc, selenium, etc. enter the human body. They are especially abundant in the meat of burbot, which lives in the cool waters of rivers and lakes.

This fish is not harvested on an industrial scale - frozen meat loses its nutritional qualities and visual appeal. Therefore, most recipes from it are designed for processing freshly caught specimens.

Liver

Burbot liver pate

Liver pate is excellent as a spread for sandwiches.

For this recipe you will need:

liver - 300 g;
1 onion;
carrots - 1 pc.;
vegetable oil - 2 tbsp. spoons;
salt;
ground black pepper;
eggs - 2 pcs.;
green peas - 200 g.

Cooking instructions:

We wash the liver, cut into large pieces.

Cook it for five minutes in slightly boiling water with salt and spices. Just do not overdo it with the latter, otherwise you will completely kill the taste of the fish.

Then it is best to grind the liver in a blender, but if this is not possible, then simply in a meat grinder with a fine grate.

Peel the onion, cut into small pieces and simmer over low heat until lightly browned. Add grated carrots.

Boil the eggs and grind with a blender together with green peas.

Now we combine all the components and mix thoroughly. Need a little salt and pepper. You can make sandwiches!

In the oven

Burbot in the oven is good for holiday table. According to this recipe, fish can also be cooked in a slow cooker.

In the oven, it is best to bake fish in foil, this will preserve juiciness and nutrients. To cook fish in foil, you need to clean the carcass, rinse it under running water, salt and pepper. Make a small hole in the foil and cover with sour cream if desired. Bake in foil for no more than 20-30 minutes.

Ingredients:

Delicious fish in the oven

Fish - 1 pc.;
Onion - 2 pcs.;
Tomatoes - 2 pcs.;
Carrots - 1 pc.;
Fresh greens;
Salt pepper. spices for fish.

Cooking:

Baked burbot in the oven is very quick to cook, the most important thing is to carefully prepare the carcass, rinse well and clean from the insides.

Remove as much moisture as possible from the surface of the fish.

Grate with a mixture of pepper and salt, you can add spices.

Leave the grated fish for 30 minutes so that the salt is absorbed.

Clean and cut vegetables. Cut the tomatoes into small cubes, chop the greens as well.

Grease a baking sheet with vegetable oil, put some of the vegetables, put the fish on the vegetables, stuff with the rest of the vegetables.

Cook until the top layer of fish is browned.

Approximate cooking time in the oven is 15-20 minutes. Cooked meals are delicious! Bon appetit!

Baked burbot can be garnished with fresh herbs, lettuce, and various vegetables of your choice. This fish is perfect for any side dish.

in sour cream

When the fish itself has passed preparatory work and is ready for the quenching process, we need the following ingredients:

1 st. flour;
2 pcs. garlic;
1 teaspoon of allspice;
200 gr. sour cream;
salt;
other seasonings.

We heat up a container for frying fish, it can be a saucepan, a frying pan, a cauldron or other utensils. If the container does not have a Teflon coating, then it is necessary to roll the fish in flour in order to avoid sticking to the dishes. On the heated refined oil, put pieces of burbot and liver. The fish must be fried on both sides.

When cooking, the fish begins to secrete juice and, as it were, stew in it. Dip two peeled and chopped garlic, allspice and other seasonings to taste into a container for fish and distribute throughout the pan.

And, of course, in the recipe burbot in sour cream, where without delicious and healthy dairy product. Sour cream must first be mixed with flour and pour the fish with this sauce. Next, salt and cover the dishes and leave to simmer for 15 minutes over low heat.

cutlets

Burbot has rather dense meat. It makes delicious meatballs.

Prepare boneless burbot fillets as directed in recipe #1. Mix the fillet with chopped onion, garlic and a small amount of black bread soaked in water or milk. Grind this mixture in a meat grinder, if there is no meat grinder, you can chop everything very finely or beat it off. Next, mix the minced meat with raw eggs, season with black pepper and salt to taste.

Form cutlets of medium size. Before frying, bread cutlets in breadcrumbs or in flour. Pour a little refined oil into a heated frying pan and heat it up. Fry cutlets until tender. Then you can eat ready-made cutlets in fried form or prepare one of the following sauces for them.

A) Tomato sauce: In a frying pan, in oil, in which the cutlets were fried, pass a little onion and flour, add tomato paste and heat, add 2-3 tablespoons of granulated sugar and lightly fry it all. Put 2-3 bay leaves, pepper, a little garlic. You can add finely chopped carrots. Add water or burbot broth (recipe below) to the consistency of liquid sour cream and bring to a boil. Then pour the cutlets with the resulting sauce and leave for 1-2 hours. Or, to speed up the process, slightly boil cutlets in it. The amount of sauce should correspond to the number of cutlets in order to completely cover them.

B) White sauce: Saute onion with flour in refined oil. Add the broth prepared from the heads and fins of burbot, bring to a boil. Put seasonings black pepper, bay leaf, garlic. It's good to add a little sour cream or cream to it. In extreme cases, fresh milk or butter. Pour the cutlets with the resulting sauce and let it brew for 1-2 hours. Or, to speed up the process, slightly boil cutlets in it.

Burbot Broth for Sauces: Place burbot heads, fins and tails in a pot, pot or high skillet. Pour in enough water to cover the fish to the thickness of a finger. Put one large or two medium peeled onions in a saucepan and bring to a boil. Then salt the broth to taste, put 2-3 bay leaves and simmer for 1-1.5 hours.

Wuhu

Burbot - 1 kg;

Water - 9 glasses;

Spices to taste:

sweet and bitter peppercorns;

parsley and dill.

You can clean the burbot as follows. Make an incision around the head, thread the rope through the eyes with a needle, tie it, bend the skin around the head with a knife, then pull it off the whole burbot with your hands to make it easier, take a pinch of salt in your fingers. Cut the abdomen, gut, wash, salt, dry with a napkin. Cut the burbot into portions, lower into boiling water. Cook over low heat for 30 minutes. No roots are put in the burbot ear, only a few spices: bay leaf, bitter and allspice peas. Instead of roots, grind raw burbot milk and add to the ear, boil. Milk gives the ear a special taste. Very tasty burbot liver. It is necessary to carefully remove the gallbladder from it, rinse thoroughly, cut into pieces and lower into a boiling ear. Crush the parsley and dill in a tureen and pour the fish soup and enjoy the taste of the fish soup and burbot.

On the coals

We will need:

Burbot - 1 kg
Salt - to taste
Pepper - to taste
Onion - 1 pc.

Remove the insides from the burbot carcass, cut off the head and clean off the scales. Separate the pulp from the bone and cut the resulting fillet into portioned frying pieces. Grind the onion in a blender or grate on a fine grater.

Add salt and pepper to the onion gruel and generously rub each piece of burbot with this mixture. Let stand forty minutes. Loosely plant the burbot fillet on skewers and fry until cooked, after heating the coals to white.

Pie

For cooking, we need the following ingredients:

burbot fillet, 300 grams,

butter, 150 grams,

bunch of shallots,

4 tablespoons of vegetable oil,

100 grams of screeches,

rice - 50 grams,

150 grams of sturgeon,

250 grams of wheat flour (highest grade),

0.2 sticks of fresh yeast,

half a teaspoon of sugar

half a teaspoon of salt.

Let's start with cutting burbot. We will gut it, cut off all the offal and the head, pull out the bones. Rinse the fillets thoroughly cold water. Chop it into cubes and place in a separate bowl. Put 100 grams of butter there.

Heat vegetable oil in a frying pan and fry finely chopped shallots in it. Add the chopped burbot fillet to the pan and stir until the fish filling is fully cooked.

Boil the rice in a small saucepan and let it cool. Boil 100 grams of vizigi and chop it for the filling.

Put all the ingredients mentioned earlier in a separate saucepan, put 50 grams of butter in it as well and mix everything. We got minced meat for stuffing.

Now take the sturgeon, gut it and cut its fillet into pieces. Instead of sturgeon, you can use stellate sturgeon. Boil pieces of sea fish until fully cooked.

Now let's prepare the dough. Dissolve the yeast in a deep bowl with a glass of warm water and add sugar. Pour the flour, add 3 tablespoons of vegetable oil. Knead the dough and set it aside to let it rise.

Grease a baking sheet with butter so that the cake does not stick to it. Roll out the dough according to the size of the baking sheet, put our filling on it. Put slices of boiled sturgeon on top. Decorate the pie on top with a lattice of dough and set it aside for a quarter of an hour - let the dough rise. After this time, beat the egg with a whisk and coat the cake with it.

Preheat the oven and bake the burbot pie at approximately 190 degrees.

So, our cake is ready. You can serve it both warm and cold - the taste will definitely not deteriorate.

The recipe for making burbot is quite simple and accessible even to beginners:

Wash the fish, remove the scales and gut. A detailed video on how to clean burbot can be found on the Internet;
Thoroughly grease a baking sheet with vegetable oil;
Cut tomatoes into medium cubes bell pepper, onion;
Put the vegetables on a baking sheet, and put the fish on top, grated with a mixture of spices from black pepper, turmeric and coriander;
Stuff the belly with herbs and hard Dutch cheese.

Put everything in the oven for 35 minutes until a crust appears. Rice and most vegetables are perfect for burbot as a side dish. Before serving directly to the table, lovers of fresh herbs can decorate the dish with finely chopped dill, parsley, cilantro.

What can be prepared from burbot

There are many recipes that describe in detail the entire culinary process and contain information on how to clean burbot, a video on this topic is also available to everyone. In addition to baking this fish, recipes for delicious and original salads and even pates are available to all seafood lovers.

Burbot can be ground into minced meat for further formation of cutlets.

Now you know what you can cook from burbot, so you can decorate and complement any feast and festive menu with dishes made from this fish. Each of them, be it salad, pate, fish cakes, fried fillet or whole baked burbot, will add piquancy and originality to any menu.

The original with a photo is available to every lover of cooking and eating delicious food. Burbot meat, its liver goes well with dishes, snacks, salads and side dishes. Each guest will appreciate the unique taste of this fish and the culinary skills of the chef.

More recipes on our website:

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Burbot - surprisingly very delicious fish, which 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. Especially tasty are such burbot dishes: triple fish soup, burbot pies, pie, meatballs, fried burbot, as well as baked and stewed burbot. In this article, we offer a lot various options 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 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!

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. Perfect as a side dish for fried burbot buckwheat or boiled potatoes with dill. 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 will be 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, vegetable oil fry the onion, 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 put the filling on top of the dough, and put pieces of boiled fish on the minced meat itself. Top with a pastry lattice. Again, let the dough stand and rise for about 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.