Burbot is a river fish of the burbot family. This freshwater fish is appreciated not only for its delicate taste, but also for its almost complete absence of bones, which greatly simplifies its preparation.
It is necessary
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- Recipe number 1. Ingredients:
- 2 burbot of medium size;
- 1 kg of potatoes;
- salt
- pepper to taste.
- For gravy:
- 200 g sour cream;
- 150 g tomato paste or tomato puree.
- Recipe number 2. Ingredients:
- 1.5 kg of burbot;
- 1 kg of any vegetables (ready-made frozen mixture can be used);
- 0.5 kg bacon
- 1 tablespoon lemon juice
- salt
- pepper to taste.
- For the onion sauce:
- 3 large onions;
- 1 tablespoon butter
- 400 g of broth (you can use bouillon cubes);
- 1 tablespoon lemon juice
Instructions
Step 1
Rinse and gut the burbot. Cut the fish into small pieces.
Step 2
Salt and pepper the cut fish thoroughly.
Step 3
Dip the burbot pieces in flour and fry in a skillet in oil until golden brown.
Step 4
Peel and boil 1 kg of potatoes.
Step 5
Arrange the fish and potatoes in a single row in a baking dish.
Step 6
Prepare the gravy for the dish: mix 200 g sour cream and 150 g natural tomato paste. If the gravy is very thick, dilute with water or cream.
Step 7
Pour the gravy over the dish and bake in the oven preheated to 180 degrees.
Step 8
Bake the burbot in the oven for about 20 minutes.
Step 9
Recipe number 2.
Peel and rinse the burbot thoroughly. Remove the insides from it. Place the fish on a baking sheet.
Step 10
Make neat cuts along the length of the fish and drip a little lemon juice into each. Sprinkle the fish with salt and pepper.
Step 11
Wrap the fish in thin slices of bacon.
Step 12
Place the previously defrosted vegetable mixture on top of the fish.
Step 13
Place the dish in an oven heated to 180 degrees for half an hour.
Step 14
While the fish is baking, prepare the sauce.
Melt 1 tablespoon of butter in a saucepan.
Step 15
Lightly fry the onion in butter.
Step 16
Pour the separately cooked broth over the onion, season with salt and pepper to taste.
Step 17
After boiling, pour the onion sauce over the burbot and serve.
