Burbot stewed with mushrooms and cucumbers

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Ingredients for making burbot stew with mushrooms and cucumbers.

Burbot fresh (or chilled) 2 pieces
Onions 3 pieces
Premium wheat flour 2 tablespoons
Vegetable oil 4-5 tablespoons
Pickled cucumber 1 piece
Dried mushrooms (any) 8 pieces
White grape wine (dry) 1 cup
Fish broth 1 cup
Butter 2 Tbsp
Potato (medium size) 6 tubers
Greens fresh parsley 1 bunch
Ground black pepper to your liking
Table salt to your liking

Main ingredients: Burbot, Cucumber, Mushrooms
Serving 6 servings
World CuisineAsian, Oriental

Inventory:

Cutlery, Sharp knife, Cutting board, Kitchen paper towel, Measuring cup, Bowl, Pliers, Stewpan, Casserole, Frying pan, Wooden spatula, Serving dish

Cooking burbot stewed with mushrooms and cucumbers:

Step 1: Clean and cut the fish.

Fresh or chilled burbot does not need to be cleaned of scales. It is much more advisable to remove quite hard skin from it, which can spoil the whole taste of the dish. In order to do this, it is necessary to make an incision at the very head of the fish, then hook the skin with pliers and carefully remove it as a whole along with the scales. Now make a shallow incision throughout the abdomen of the fish, starting from the head to the tail, remove all the insides of the fish. Carefully cut out the liver from them without touching the gallbladder (it should also be removed so that the fish does not bite). Rub the resulting tender burbot fillet lightly with coarse salt, and literally place in the refrigerator for 15-20 minutes. Then cut the fish into portions, rinse well under a running stream of cold water. Dry with a kitchen paper towel. Rub inside and out with salt and pepper to your liking. Roll each slice in flour on all sides. Put the clean pan on a small fire, heat it, add vegetable oil and put the prepared fish in the pan. Fry her on each side for 10 minutes. The fish should be lightly browned and half-cooked. After that, put the finished pieces in a container and leave to cool, while we will prepare other ingredients.

Step 2: Prepare the rest of the ingredients.

Rinse the dried mushrooms under cold running water, then place in a saucepan, pour water to the top and set to simmer on medium heat. Cook until the mushrooms swell, add a pinch of salt. It takes time about 25-30 minutes. After that, remove the pan from the heat, drain the water and cool the mushrooms. Peel onions, rinse under running water and chop into small cubes or cut into half rings. To medium heat put a dry clean pan, heat it, add 2 tablespoons of vegetable oil, then place chopped onions in the pan. Stir it periodically with a wooden spatula so that the onions are evenly fried on all sides. Cook until golden brown. Then remove the pan from the heat, cool a little onion. Visually divide the fried onions into 2 parts, one of which mix with boiled mushrooms.

Step 3: Cook the dish.

Now put the fried onions along with the remaining vegetable oil on the bottom of the stewpan. Put slices of burbot on top, then a mixture of mushrooms and onions. After that, lay out the cucumbers and burbot liver, previously chopped. Top with broth, add wine. Do not stir. Put the stewpan on minimum heat and simmer everything until fully cooked, approximately 30-35 minutes.

Step 4: Serve the burbot stewed with mushrooms and cucumbers.

When the dish is ready, cool it slightly. Then put slices of burbot on a serving dish, around it nicely lay mushrooms with onions and fish liver. From above, lightly pour the dish with the juice in which it was stewed. As decoration, use finely chopped, pre-washed and dried parsley. As a side dish, you can use boiled or baked potatoes, a salad of fresh vegetables. Good appetite!

Recipe Tips:

- - If there is no stewpan in your house, then you can replace it with an ordinary deep frying pan. It will be better if its bottom is thick and dense.

- - It is possible to roll fish not only in wheat flour. You can also use special breadcrumbs for cooking fish. The result will be no less tasty.

- - According to this recipe you can cook any other fish.