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)
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.
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.
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.