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Maksa — Boiled Burbot Liver

The most delicate burbot-liver delicacy. Make it — it's finger-licking good! Seasoned fishermen know full well that maksa is burbot liver. In Siberia, by the way, they even eat it raw. It makes an excellent rich fish soup. You can also fry it, pickle it, or use it as a filling for pies. I tried it recently and loved it! My family appreciated it too.

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Max - boiled burbot liver
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 75 % 15 g
Fats 5 % 1 g
Carbohydrates 20 % 4 g
83 kcal
GI: 25 / 75 / 0
  • If you've got a whole burbot, approach cleaning the fish carefully. Under no circumstances should you puncture the gallbladder, or the liver will soak up its bitterness and be ruined. Once you've removed the liver, wash it well and clean off the membrane. You can cook the liver whole or cut into pieces. The liver has a rather refined flavor that's easily lost if you overdo the seasonings — keep everything in moderation, just enough to bring out the right note of flavor. Boil the liver in boiling water for about 10–15 minutes, adding salt, dill, parsley, and bay leaf. As it cooks, the liver renders out its fat. It's very important not to overcook it, or the liver will turn dry and bland. While the liver cooks, you can slice the bread. Cool the finished maksa, then garnish it with fresh herbs and cucumber. You can drizzle it with lemon juice. A good option is to make sandwiches with the burbot liver. You can also serve it as an appetizer or a main course with a side of vegetables. Enjoy your meal!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley - 45  kcal/100g
  • Dill - 38  kcal/100g
  • Boiled burbot - 92  kcal/100g
  • Fresh burbot - 80  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Rye pan bread - 217  kcal/100g
  • Dark bread - 217  kcal/100g

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