2984 Burbot liver

Pechenka nalima

Preparation info

    • Difficulty

      Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Method

Burbot has a very tasty liver. Add the liver to the fish bouillon when the burbot is almost done because the liver toughens with prolonged boiling. Slice the boiled liver and garnish the platter with it. To increase the size of the burbot liver, gastronomes rub the live burbot with salt and flog the fish with birch rods.