Composition / ingredients
Cooking method
If you got a whole burbot carcass, you need to approach the cutting of the fish carefully. In no case can the gallbladder be damaged, otherwise the liver will become saturated with bitterness and will be spoiled. After taking out the liver, we thoroughly wash it and clean it from the film. You can cook the liver whole or cut into pieces.
The liver has a rather exquisite taste, which is easily lost if you overdo it with seasonings. Everything is in moderation - just to give the right flavor shade.
Boil the liver in boiling water for about 10-15 minutes, adding salt, dill, parsley, bay leaf. When cooking, the liver gets rid of fat. It is very important not to digest, otherwise the liver will become dry and tasteless.
While the liver is cooking, you can cut bread. The finished max is cooled, and then decorated with herbs and fresh cucumber. You can pour lemon juice.
A good option is to cook burbot sandwiches with liver. You can also serve it as an appetizer or main course with a side dish of vegetables.
Bon appetit!
Calorie content of the products possible in the dish
- Fresh cucumbers - 15 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Boiled burbot - 92 kcal/100g
- Burbot fresh - 80 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Rye shaped bread - 217 kcal/100g
- Black bread - 217 kcal/100g
