Burbot liver is a delicacy product that is very popular in Europe, especially the liver is revered in France. If you prepare it correctly, strictly following the recipe, it will turn out to be unusually tender and tasty.
It is necessary
-
- Yakut-style burbot liver:
- 500 g liver
- 1 cup flour
- spices to taste
- 2 tablespoons vegetable oil
- Pickled burbot liver:
- 300 g liver
- 1 teaspoon vinegar
- 200 g of water
- 2 bay leaves
- spices to taste
- Burbot liver pate:
- 300 g liver
- 100 g champignons
- 100 g fresh herbs (parsley)
- 5 g nutmeg (spice)
- 5 g black pepper (spices)
Instructions
Step 1
Yakut-style burbot liver. Rinse the liver of burbot and remove bile. Season with spices. Pour vegetable oil into a skillet and place over low heat. Cut the liver of burbot into portions and roll them in flour. Fry the liver in a pan on both sides until golden brown. Serve on a large platter, garnished with fresh herbs and vegetables.
Step 2
Pickled burbot liver. Rinse the liver under cold running water and remove bile. Cut into portions. Put the water on a slow fire, add salt. Put pieces of liver into boiling water and boil for 10-15 minutes. Throw the finished liver in a colander, then transfer it to a glass jar. Add vinegar to the remaining broth and pour the resulting solution over the liver. Place bay leaves and spices in the jar. The liver is marinated in a refrigerator for 1-2 days.
Step 3
Burbot liver pate. Rinse the liver of burbot and remove bile. Cut the liver into small pieces and boil in a little salted water. Boil the mushrooms as well. Grind the liver, mushrooms and fresh herbs in a blender. Season with pepper, add nutmeg and stir well. Ready-made pate must be stored in the refrigerator for no more than 5 days.
