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What to cook with burbot. How to cook burbot in the oven

Unlike typical inhabitants of rivers and lakes, it has quite a few bones. Its fillet tastes like fatty trout. Therefore, fish with a speckled color are often used in making pies, since the juice saturates the dough very well. Burbot is also good in the so-called “Triple Ear”. The liver of this fish is enlarged, and you can make an incredibly tasty pate from it. If you come across caviar, don’t rush to throw it away either - you can make a good appetizer.

Having decided how to cook burbot, you need to cut it accordingly. If the fish is young and small, we clean it of scales. If the burbot is already old, its skin has become rough and will be difficult to chew, and the flesh in such a shell will not be cooked well. Therefore, it makes sense not to bother with cleaning the scales, but to completely remove the skin from the carcass. It's easy to do. We make an incision at the head, pry up the skin and pull it off like a stocking. Next, we cut the belly, take out the liver and (if you’re lucky) caviar, and throw away the rest of the entrails. The fins and tail also go into the trash bin. If you are dealing with frozen fillets, you need to transfer them from the freezer to the bottom shelf of the refrigerator.

Well, now let’s think that Burbot is very tasty if you bake it in the oven. Moreover, this is the easiest and fastest way. If guests are already on the doorstep, you cannot do without this recipe. We cut the onion and large tomato into thin slices, and finely chop the dill and parsley. Season the vegetable mixture with salt and pepper and squeeze the juice from half a lemon into it. Rub the prepared burbot carcass inside and out with salt and pepper, grease with vegetable oil. Place a few spoons into the belly. Line a baking sheet with a piece of foil. Place half of the remaining vegetable mixture on it. We place our fish on its side on this pillow. Cover the top with the remaining vegetables. Wrap the foil in an envelope. Do not swaddle the fish tightly - there should be free circulation of juices and aromas during baking. How to cook burbot in the oven? Just put the baking sheet in an oven preheated to 180 o C and keep it there for about 40 minutes. A quarter of an hour before complete cooking, carefully unfold the foil so that the fish browns.

You can simply roll the fillet pieces in flour and fry in vegetable oil. But if you want to serve fish on the holiday table and are thinking about how to cook burbot deliciously, let’s complicate the task a little and fry it in batter. To do this, puree two onions in a blender. Add 2 raw eggs and 2 tablespoons of sour cream. Stir and begin adding flour. We determine its quantity 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. Place the fish on a plate. Place finely chopped onions and grated carrots in a frying pan and sauté in oil. Pour in sour cream and boil for about five minutes over low heat. Then add pieces of fish to the sauce and simmer under the lid for 10 minutes.

Burbot is the only relative of cod that lives in cold fresh water. It is found in all rivers flowing into the Arctic Ocean. Burbot has dense white meat, and only the spinal bone.

This fish was prized by chefs in the Middle Ages. Soups and fillings for pies were prepared from burbot meat. Burbot contains many vitamins and minerals that are beneficial for humans.

Burbot is prepared simply in the oven, but is not inferior in taste to noble varieties of fish. This dish can be prepared as a main dish for a holiday or served for dinner with the family. Preparation will not take much time, and the result will exceed your expectations.

It is better to bake this fish with vegetables without adding extra fat.

Ingredients:

fish – 1.5-2 kg;
carrots – 1 pc.;
onions – 2 pcs.;
lemon – 1 pc.;
bell pepper – 1 pc.;
tomatoes – 3 pcs.;
zucchini – 1 pc.;
eggplant – 1 pc.;
garlic;
salt, spices, herbs.

Preparation:

Pour lemon juice over the washed and cleaned burbot carcass, after making several cuts and rubbing with salt and spices.
In a small bowl, combine finely chopped herbs, onion, cut into thin half rings, and tomato slices. Pour lemon juice over the mixture and let it sit.
Chop the zucchini and eggplant into large cubes, add salt, and then drain the bitter liquid.
Add the second onion, chopped garlic, slices of pepper, carrots and tomatoes.
Place foil in a baking dish. To prevent the fish from sticking, grease it with oil.
Place vegetables on the bottom of the pan. Place vegetables pickled in lemon juice in the belly of the burbot.
Place the burbot on top of the vegetables and insert a few lemon slices into the cuts.
Cover with foil and place in the oven for about half an hour.
Then you need to open the foil and cook until golden brown for about another quarter of an hour.

Stuffed burbot in the oven with vegetables is perfect for dinner with the family. Serve hot, garnished with fresh parsley or dill.

Ingredients:

fish – 1.5-2 kg;
onions – 2 pcs.;
sour cream – 250 gr.;
cheese – 70 gr.;
oil;
salt, spices, herbs.

Preparation:

Separate the burbot and cut into portions.
Fry the onion in a frying pan with vegetable oil, add sour cream. Season the sauce with salt and pepper and bring to a boil.
Place the fish, sprinkled with salt and spices, in a mold and pour over the prepared sauce.
Sprinkle with grated cheese and place in a preheated oven for half an hour.
Serve the finished fish with boiled potatoes or rice.
You can pour the remaining sauce over it and sprinkle with chopped herbs.

The fish turns out juicy, and the meat just melts in your mouth.

This recipe can be used as the main dish for a holiday feast. This fish looks very impressive.

Ingredients:

fish – 1.5-2 kg;
garlic – 2-3 cloves;
potatoes – 700 gr.;
lemon – 1 pc.;
oil;
salt, spices, dill.

Preparation:

The fish needs to be cleaned and washed. Make several shallow cuts on each side of the carcass.
In a bowl, mix coarse salt, fish spices, chopped garlic clove and chopped dill.
Rub the burbot carcass with this mixture and pour in the juice from half a lemon.
Place chopped dill, garlic and lemon slices inside the fish.
The potatoes need to be peeled and cut into quarters. Try to keep the potato pieces approximately the same size.
Sprinkle it with coarse salt and drizzle with olive oil.
Grease a deep baking tray with oil and place the burbot in the center.
Scatter the potato pieces around.
Bake in a preheated oven until done, and transfer to a beautiful dish.

Before serving, sprinkle with chopped herbs and grease the potatoes with butter.

Burbot in the oven with onions and carrots

Another delicious and healthy recipe for baked fish with vegetables.

Ingredients:

fish – 1-1.5 kg;
onions – 2-3 pcs.;
potatoes – 500 gr.;
carrots – 2 pcs.;
garlic – 2-3 cloves;
oil;
salt, spices, herbs.

Preparation:

Clean the fish, rinse and cut into pieces.
Chop the onion into half rings. Peel the carrots and grate them on a coarse grater.
Sprinkle the fish pieces with salt and spices, roll in flour and quickly fry in vegetable oil until golden brown.
In a separate frying pan, fry the onions and carrots until tender.
Peel the potatoes and cut into slices.
Grease a deep baking tray with oil and place the potatoes evenly. Season with salt and sprinkle with finely chopped garlic.
Place a layer of half the fried onions and carrots on top of the potatoes.
Add a little water and place pieces of fish on top.
You can sprinkle with spices or aromatic herbs. Thyme leaves are perfect.
Cover the fish with the remaining carrot and onion mixture.
Place in an oven preheated to medium temperature for about half an hour.

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Baked burbot in foil (bag)

When choosing how to cook burbot, in foil or a baking bag, remember that foil will make the fish drier, and in the bag it will remain tender and cooked, but if desired, you can achieve a crispy crust in it if the bag is ready 15 minutes before cut and open!

Place a sheet of foil folded in half on a baking sheet. Spread the mixture of vegetables on it in an even layer. Pour the onion-tomato mixture inside the belly of the burbot. Place the fish on top of the resulting pillow. Insert lemon slices into the cuts on the side. You can grease the top of the burbot with vegetable oil to prevent the foil from sticking. Wrap the foil in an envelope and place in the oven for 40 minutes. The recipe for baked burbot in a bag is even simpler: tie the bag on one side, pour the vegetable mixture on the bottom, fish and lemon slices on top, and simply tie the bag on the other side. It will puff up in the oven and the fish will not stick to it. About 25 minutes after the start of baking, open the foil slightly, cut the bag lengthwise and unfold the edges so that excess steam escapes and the surface of the fish browns. After another 15 minutes, you can take out the finished dish. It should be allowed to cool for at least 20 minutes and then served to the table: a bright juicy side dish soaked in fish juice and delicious crispy burbot will be a worthy decoration for the holiday. And the following dishes can complement the festive table:

Burbot, a fish of the cod family, although found in Russian reservoirs, is not often caught by local housewives. However, if you have such luck, you should not miss it. With the right cooking method, this type of fish will look excellent, and the meat will be unusually tender.

Frying is not suitable in this case. The sirloin part of burbot is fatty and therefore can very easily fall apart in a frying pan. There is no need to talk about any aesthetics of appearance here.

Roasting the whole thing in the oven is a completely different matter. The dish will be easy to prepare and extremely appetizing. Just looking at him will make your mouth water!

One of the most crucial moments in preparing this dish is preparing the burbot for baking. You need to be especially careful when gutting fish. When baking, you shouldn’t cut off the whole head, but you definitely need to remove the gills from it. In addition, you should lightly cut the belly of the burbot and rid it of the entrails.

The gall bladder, located closer to the head part, should under no circumstances be opened while it is still inside the fish carcass. If its contents come into contact with meat, it will significantly spoil its taste, adding bitterness.

You should also think about removing the scales - especially if the fish is large. Burbot's scales are small, and it is not always possible to get rid of them in the traditional way - using a special knife. However, many housewives use a regular grater for this purpose.

It would be even better to simply remove the skin from the burbot. It is removed with a “stocking”, and if it is difficult to perform such a task with your hands, it is not a sin to use pliers or pliers for this.

Then the carcass must be washed, blotted with napkins and rubbed on all sides (including the inside) with salt. After this, using a silicone brush, grease the fish with vegetable or melted butter so that the product browns during baking.

Now you need to prepare the remaining products with which the burbot will be baked. A large onion must be peeled and cut - preferably into rings or half rings. You should do the same with 1-2 tomatoes - only you don’t need to remove the skin from them, because the recipe does not provide for this. It is also necessary to chop a bunch of greens (parsley, dill, etc.).

Place most of the onion rings on a greased flat baking sheet or other similar dish, and place the fish on top of them. The rest of the onion needs to be carefully placed in its abdomen - along with half of the available greens and a small amount of tomatoes. If the skin has been removed from the fish, you need to cover it with vegetables on top. Otherwise, you can limit yourself to stuffing her belly.

Burbot is baked at a temperature of about 180-200 degrees, and this will take 30-40 minutes. One of the signs of readiness will be the golden brown crust that forms on the carcass. Also, to be sure, it is not a sin to pierce the fish with a fork in the thickest part. If matte white meat is visible at the puncture site, the dish can be removed from the oven.

The burbot should be transferred to a large dish and served with a side dish. The top of the dish should be sprinkled with the remaining herbs. It is also possible to serve it with lemon slices, which will certainly be appreciated by lovers of sour fish dishes.

The fish is greased with vegetable oil, rubbed with spices, salted and laid out on top of the vegetables. The belly is stuffed with potatoes, parsley and dill. After this, you should make an envelope from foil, the edges of which should be securely sealed.

The burbot should be kept in foil in an oven preheated to 180-200 degrees for 25-30 minutes.

After the time has expired, the fish is removed, but it is recommended to remove it from the foil after 10 minutes. Next, the burbot is moved to a dish, and vegetables are beautifully laid out around the fish.

The top of the dish is decorated with fresh herbs, which can be dill, parsley, or basil. Burbot cooked in the oven with potatoes will be soft and very juicy; vegetables will also give the fish an original taste.

Burbot in a slow cooker - tasty and fast

It has a lot of advantages, the main ones being efficiency and usefulness. But not all owners of this miracle of technology know how to cook burbot in a slow cooker. The recipe in this case is very accessible.

For 400 grams of fish fillet you will need:

2 tablespoons flour,
mayonnaise, greens,
pepper mixture,
3 small tomatoes,
salt, spices.

The fillet should be washed, dried, cut into small portions, salt and sprinkle with spices. Dredge the fish in flour and fry until crisp. Next, each piece is greased with mayonnaise and placed on the bottom of the multicooker container.

Place tomatoes cut into slices on top and grate hard cheese. The burbot should remain in the multicooker for a maximum of 20 minutes, cooking on the “baking” program. Now you know how to cook burbot in a slow cooker quickly and tasty.

Features of preparing burbot

In the oven they are quite original, since when baking you can use a sleeve, foil, and add a wide variety of seasonings and spices.

The aroma that comes from dishes from the oven attracts all lovers of tasty and healthy food. Burbot dishes in the oven are satisfying and high in calories, and they do not have a harmful effect on the stomach.

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