Burbot - the fish is very tasty, oily and tender. It can be fried, smoked, pickled. But the soup deserves special attention. The recipe for burbot soup should be in the arsenal of every housewife.
The first dish is both nutritious and very tasty. He will be loved even by children who do not have great respect for fish. Let's look at the cooking features together.
Crown winter dish
Only experienced anglers can tell you exactly when to cook such fish. Of course, burbot is on sale today all year round. But this does not mean that it is equally tasty, as it is more prone to seasonality than others. In December, he is gaining the most fat. Before spawning, which takes place in early spring, burbot eat much more than usual.
It is at this moment that it is completely optional to know the exact recipe for burbot fish soup. No matter how you cook it, the dish will still turn out to be fantastically delicious. But from March to November, the fish is thin, in the heat it completely hibernates and does not feed. Boil the ear out of it - only waste time.
Quick ear
This option is very convenient if you need to cook dinner in time saving mode. According to the recipe, burbot fish soup, you need to prepare:
- A carcass of fish weighing 1 kg.
- Potato - 5 pcs.
- Onion - 1 pc.
You will also need salt and black pepper. As you can see, the recipe is also very economical. If you have fish, everything else in the farm will be found. The carcass needs to be gutted and cleaned, cut into portioned steaks. Put the fish in a pan and pour water. Now we are preparing a transparent ear, so we move our heads to the side. Water should only cover the fish.
The recipe for burbot fish soup is appealing in its simplicity. After about 10 minutes, the fish is ready. It must be placed on a dish, and then chopped potatoes into the broth. After 30 minutes, chopped onions can be added. Now the soup needs to be allowed to boil, and you can pour it on the plates.
Rich ear
If you like a thick chowder that turns into real jelly after cooling, then try the recipe for fish soup from a burbot head. The carcass can be used for baking or frying. For fish soup you will need:
- The head of a large burbot.
- Onion - 1 pc.
- Rice - two handfuls.
Put your head in the pan. You will have to spend a little more time than preparing the fillet - approximately 30 minutes. Now add pre-boiled rice and onions to the fish broth. After a minute, the ear can be turned off and bottled. Put your head on a separate dish. It is very tasty, it can be completely disassembled into its components. But the soup itself deserves attention. It turns out saturated and very tasty.
Ear "Royal"
This recipe for burbot fish soup at home is as easy to implement as everyone else. It turns out a soup worthy of the royal table. Fragrant, nourishing, tasty, it will not leave anyone indifferent.
For cooking you will need:
- Quail eggs - 8 pcs.
- Carrots - 1 pc.
- Flour - 30 g.
- Cream - 50 ml.
- Garlic - a few cloves.
- Burbot fillet - 1.5 kg.
- Water - 1.5 liters.
Experts recommend adding cilantro and rosemary, but this is a matter for everyone. Herbs dramatically change the taste of the finished dish.
Technological process
The recipe for burbot fish soup is not too complicated, but takes a little longer. But the dish turns out to be very interesting. The first step is to prepare the fish. Check the fillet for bones and remove them if necessary. Be sure to remove the skin with a sharp knife. Cut the fillet into small slices, which will be convenient to eat. Put them in a saucepan and fill with water. Boil the eggs separately and grate.
Chop the carrots and lay them out to the fish. Now it remains to cook the frying. Dissolve the butter in a skillet, add rosemary and garlic. After a minute, lay the flour and cook until golden brown. Pour in the cream and mix with a whisk. Pour the resulting mass to the fish and cook until tender, seasoning with spices. Pour into plates and sprinkle with grated eggs.
Ear with liver
Another amazing version of the rich soup, which in nutritional value can be compared with the second dish. A recipe for a burbot fish soup with potatoes and liver will certainly become a favorite in your family. You will need:
- Burbot - 400 g.
- Liver - 30 g.
- Potato - 3 pcs.
- Greens.
Pour water into a pan and place on a stove. The recipe is designed for two servings, that is, it will take about two glasses of water. Potatoes need to be cut, chopped greens. Free the carcass from the bones and cut, separate the liver. Put all the ingredients in the pan and cook. The burbot liver must be fried until cooked and transferred to soup. Pour on plates and enjoy the excellent taste. You can add half a boiled egg to the ear.
Original recipe
This is a festive option that is perfect even for invited guests. To prepare you will need:
- Burbot carcass - 0.5 kg.
- Onions and carrots - 1 pc.
- Flour - 2 tbsp. l
- Lemon - 1 pc.
- Olives and capers - a handful.
- Salt and black pepper.
- Greens.
Getting down to cooking
First of all, you need to cut the fish, separate the fillet from the bones and skins. Put the skeleton, fins in the pan, add the onion and black pepper. Put on fire and boil for 20 minutes. After this, the broth needs to be filtered, now it is ready for cooking soup.
The fillet should be chopped with a knife or twisted, add salt and pepper to it and mix well. From it we form fish meatballs. We put them in a pan, add the liver and milk, bay leaf and herbs. When the fish is ready, add capers and turn off the fire. We put olives and lemon slices on plates and pour hot ear. All guests will enjoy it, without exception.
Ear with cereals
In principle, you can choose any cereal, but most often fish soup is boiled with millet. If you have an arnautka or corn grits at hand, you can use them. Burbot gives the first dish a peculiar flavor, which is in perfect harmony with cereals. Ready-made ear turns rich, satisfying and tender. It is very important not to go too far with the grits. This is not porridge, but soup. You will need:
- Small fish - 500 g.
- Burbot - 200 g.
- Onions - 100 g.
- Parsley root - 60 g.
- Millet 1/2 tbsp.
The first step is to prepare the broth. To do this, small fish need to be gutted and cooked. Strain the broth. Now put vegetables in it, and after 20 minutes, fish fillet and millet. Cook until cooked.
The recipe for this soup can be changed to your liking. For example, if you can’t imagine the ear with cereals, then replace it with potatoes. From this, the taste will be different, but it certainly will not worsen, especially since this is a classic combination. Perhaps you have a signature recipe for burbot fish soup. A recipe with a photo can take its rightful place in your selection of favorite dishes.
Instead of a conclusion
Ear is a special dish. At first glance, it is very simple, but it has something original and surprising. This is especially felt on the banks of the river when a fish gets into the pot directly from the water. Such a soup cannot be ruined. Even if you do not put anything in it except fish and potatoes, it will still be very tasty. And with cream it turns into a magical fish in a creamy sauce. No second course is needed; a good ear can eclipse almost any of them.
And the last one. The quality of fish soup primarily depends on the fish. The fresher it is, the tastier your soup will be. Therefore, it is not recommended to take burbot in the freezing departments of large supermarkets. In the bowels of freezers carcasses can lie for a very long time. Of course, the fillet will not go bad, but you won’t get a tasty broth anymore.