How to cook liver of burbot

The liver of burbot , delicious product that is very popular in Europe, especially the liver is revered in France. If it is properly prepared, clearly guided by the recipe, it will turn out extremely tender and tasty.

You will need

• • The liver of burbot in Yakut:
  • 500g liver
  • 1 Cup flour
  • spices to taste
  • 2 tablespoons vegetable oil
  • The liver of burbot marinated:
  • 300 g liver
  • 1 teaspoon vinegar
  • 200 g of water
  • 2 Bay leaves
  • spices to taste
  • Liver of burbot:
  • 300 g liver
  • 100 g mushrooms
  • 100 g fresh herbs (parsley)
  • 5 g of nutmeg (spices)
  • 5 g black pepper (spices)

Instruction

1. The liver of burbot in Yakut. The liver of burbot rinse and clean the bile. Season with spices. Pour vegetable oil into a frying pan and place on low heat. The liver of burbot , cut into serving pieces and roll them in flour. Fry the livers in a pan on both sides until Golden brown. The dish: serve on large platter garnished with fresh herbs and vegetables.
2. The liver of burbot marinated. The liver thoroughly under cold running water and clean from the bile. Cut into pieces a La carte. Water put on a slow fire, add salt. In boiling water put the liver slices and boil for 10-15 minutes. Ready liver drain, after which put it in a glass jar. In the remaining broth, add the vinegar and pour the resulting solution of the liver. Put in a jar Bay leaf and spices. The liver is marinated in the refrigerator for 1-2 days.
3. Liver of burbot. The liver of burbot rinse and clean the bile. Cut the liver into small pieces and boil in small amount of salted water. Mushrooms also boil. In a blender, chop the livers, mushrooms and fresh herbs. Pepper, add nutmeg and mix well. The finished paste should be stored in the refrigerator no more than 5 days.