Greetings to everyone who reads this page! Today we will talk about the liver of Namilima recipes simple and uncomplicable. The colleague taught me to make a pate from this delicacy - my home it really liked. And at that evening a neighbor came to visit - she was also treated with a sandwich. Now and she pokes the liver of Namilim's family.
The liver is tasty and nutrient. And its benefits are also known to doctors, and inhabitants. The product prevents the development of nervous and cardiovascular diseases, strengthens immunity. It is also good for diabetics and people suffering from arthritis. That is why this sub-product is recognized as dietary food. Laminda Lamina Recipes are watching and preparing:
Recipe first - stew fishing
Have you ever returned from the store or from the market with fifty gram of fish liver? Wonderful! Now look for in the refrigerator and kitchen cabinets:
- one plug-in bulbs of medium sizes;
- one carrot;
- corn or sunflower oil (enough three tablespoons);
- 180 g of ordinary wheat flour;
- salt (according to its own taste);
- a set of spices for fish (special formulations are sold in supermarkets);
- greens.
Sended that all ingredients do you have? If not, urgently run to the store! After all, children will soon come with classes, and husband - from work. All brutally hungry! Therefore, carefully wash your hands with soap and start cooking. We begin the cooking process:
You can also make a fish liver to a couple - to leave potatoes in a slow cooker, and put a salted liver on plastic sieve on top. Usually the dish is ready after half an hour - an hour.
Recipe for the second - for lovers of marinated dishes
Did you have 300 grams of the naming liver in the freezer? Wonderful! Split in the microwave, rinse, eliminate the gall taste. You can also defrost it in a water bath - a jar with a crude fishing liver send to a saucepan standing on the stove. However, the main thing is to follow the time to accidentally do not cook the subproduct. You will also need:
- vinegar (two hours l - better nine percentage);
- bay leaf (usually three pieces);
- set of spices for fish and salt.
Is everything you need at hand? Now take your favorite pan, pour 400 ml of water there, salt and lay the main product. Let it be boiled for four hours. Now turn off the saucepan and lay a slightly cold liver pieces on glass banks.
At this time you need to make a marinade:
- In the cooled broth pour vinegar.
- Put the bay leaf and spices.
- Pour the liver with the resulting mixture.
- Banks cover with covers and send to the refrigerator for 48 hours.
Now it can be eaten!
Recipe Third - Magic Fairy Tale with Mushroom Taste
Finally, the cores reached my beloved Passtea. It is made from the fish sub-products with mushrooms. Buy 300 grams of a namilo liver. Mushrooms you need quite a bit - 100 g. You will also be useful to you:
- dill, parsley and green onions - beam;
- nutmeg (on their own feelings);
- salt.
Cooking:
The liver is rinsed well and cook in salty water. The process lasts exactly half an hour. At this time, ask the spouse or children to cut mushrooms on the quarter - they also need to cook. Water should be satisfied immediately. Only then can you send mushrooms. They will be prepared after 20 minutes.
Now we mix mushrooms and liver, add seasonings and grind with a blender. If you want the mass to be inhomogeneous, turn on the pulsating mode.
Paste is ready!
Spray it on the pieces of bread and serve to the table! Just do not leave for the winter: it needs to eat for two days. Goodbye! Bon Appetit! Subscribe to my blog and invite friends! Send your own recipes with photos!
Step 1: Step1: Warm Laminda Liver.
As I said, the Lamina liver is very easy to prepare. But before cooking, you need to make preparations directly liver. And they begin while buying a liver in the market. To choose a good liver, you need to view it from all sides. There should be no white spots on the liver - They say that the fish was sick. Also there should be no black spots - Fresh namilima liver of gentle pink color. By choosing a high-quality liver, you will ensure your loved ones not only the great taste of the future dish, but also good health. To prepare the liver to cook, it is necessary to thoroughly rinse it under cool running water. Inspect it for the presence of gallbladder residues and other bits. If there remains at least something from them - the taste of the liver will get bitterness and will be spoiled. Deleting an excess, again Sweet the liver and put in a saucepan for cooking. Fill with water and sprinkle.Press with a mounted liver in the middle fire and after the water boils, boil on a reduced fire for 15 minutes. When the time it comes out, leak the liver to the colander and leave the drain. Half the case is made.Step 2: Cooking banks and marinates.
In order to pick up the liver of many things. In the second saucement, we recruit about two liters of water and put on fire . We rinse the bay leaf and omit into the water, followed by pepper peas. After the water is slightly heated, measurable two tablespoons of 9 percent vinegar and interfere in water.Marinade is taking to a boil and turn off. Catching pepper and laurel leaves and throw out. Marinade ready. Simultaneously with the marinade sterilizing banks. If necessary - wash them in advance with detergents. Covers too. Put a full kettle on the fire and wait until it boils. In the deep bowl, fill the covers with boiling water. 
Now turn cans. Remove the lid from the kettle and turn the jar by installing it in the kettle neck. So she should stand minutes 3.. And the fire under the teapot is not necessary to turn off, just reduce it to the level below average. Both banks and covers are sterling to them. Step 3: Marinate Limit Liver.
When the liver is cooled and glass, it must be cut into pieces. Carry it on the board and cut slices, 2-3 cm thick; either cubes 3x3. In sterilized banks, we first pour a bit of marinada, about 5 cm from the bottom. Then neatly in the bank lay out the liver pieces under the shoulders of the cans. The rest is flooded with marinade and close the can with a lid. You can marinate and a whole liver. Many do it. In the bank laid a spiral for a whole liver, and closed. Step 4: Storage and Use.
Store a marinated closed jar with a liver of Nalima best in the refrigerator. It is possible on the bottom shelf at the wall. But, as a rule, it is not worth it for a long time, and it is quickly eaten. Marinated Namie Liver is an excellent snack for a festive table. In addition, the marinated lip liver is added to various fish salads, or use to the side dish. Also from pickled liver make pies. In fact, options mass. The main thing is, as they say, desire! Bon Appetit! Someone will seem strange that the liver is not marked with a lot of spices. This is due to the fact that the liver of the Nalima loses its own taste and can open. The less spices, it is tastier. Therefore, when you decide to add other spices, do not add them too much.
Often with the liver of Namalim in one bank, the mushrooms are closed, such as oyster or champignons.
Excellent Limit liver is suitable for cooking.
The last stage may not be observed. With a large amount of oil, it is not always possible to achieve a golden crust.
You can fry the liver of the lime and together with potatoes, but the effect of the crispy crust will not be. Unless of course not horrid.
Pate from the liver is nam
- Remove the liver, separate the gallbladder, we rinse with running water.
- Draw Max to pieces. I'm not trusting and pieces are always large.
- In the pan pour water and put on the stove. Add salt to taste, bay leaf. We introduce the chopped liver and cook about 15 minutes.
- We lay out on the colander and give a stance of water.
- We skip through the meat grinder.
- Finely shining onions.
- We heat the frying pan and produce heat treatment on the vegetable oil before purchasing transparency.
- We lay onions and liver in a bowl, mix, if we need to add salt, black pepper. Some hostesses lay everything in a blender.
- Pate from the liver is Nalima ready to use.
Marinated Liver Nalima
- The first stage is washed and purified liver cook for about 15 minutes. Then lay out on the colander.
- Preparing marinade: Depending on the amount of liver used, we pour into the enameled pan of water, we throw the bay leaf, pepper in it, pepper and heated degrees to 70.
- Add a pair of tablespoons of six or nine percent vinegar solution. Let the marinada boil and remove from the stove. Laurel leaf and pepper can be removed or left. In a pair of jars, we put the liver pieces, pour marinade and close the lid.
Store convenient in the refrigerator.
Bon Appetit. Regards, Oleg
Nalim is freshwater fish from the Cod Family. Its liver has large sizes and is considered a delicacious product. It is popular due to the high content of the substances beneficial for the human body. Some even use the liver of the lime in the raw form to save all its useful properties. Less extreme people make a pate, ear, boiled and roasted. Often, the liver is used as a filling for pies or pies - they are obtained unusually tasty.
If you are wondering how deliciously cook liver is Nalim, our article will help you: We offer some of the most common recipes from this product.
How to choose to choose the liver of Namim?
When buying fresh liver, it is defined for quality. It should be a light cream or cream shade. On its surface, in no case should there be blessed plaques and other flaws - this is a sign of the disease.
If you independently extract the liver from fish, try not to hurt the gallbladder, otherwise all the pieces of fish will have an unpleasant taste of bitterness. After diligently rinse it under running water.
Fry Liver Nalima: the easiest recipe
Frying is the fastest way to cook our.
This requires such products:
- liver - 500 g;
- flour - 1 cup;
- sunflower oil - 2 tbsp. spoons;
- spices and salt.
Cooking method:
- We rinse the liver, salt and pepper.
- The frying pan with vegetable oil is heated to a boil and only then lay out pieces into it in flour.
- Fry on each side for 2 minutes. It turns out an appetizing golden crust.
- Lay out on the dish and cut into pieces.
- To improve taste, you can sprinkle with lemon juice or vinegar drip. The perfect decoration will be fresh greens.
Pasta, various cereals, especially rice, boiled potatoes and vegetable salads are well combined with such a dish.
Pate from the liver is nam
As a naval for sandwiches, the stupid pate is perfectly suitable.
For this recipe you will need:
- liver - 300 g;
- 1 bulb;
- carrots - 1 pc.;
- vegetable oil - 2 tbsp. spoons;
- salt;
- ground black pepper;
- eggs - 2 pcs.;
- green peas - 200 g
Preparation Instructions:
- Wash the liver, cut into large pieces.
- Cook it five minutes in weakly boiling water with salt and spices. Just do not overdo it with the latter, otherwise you will completely overcome the taste of the fish.
- Then the liver is best crushed in a blender, but if there is no such possibility, it is simply in a meat grinder with a shallow grid.
- The onions purify, cut into small pieces and tom in a weak fire up to light rosy. We add a grated carrot.
- I boil eggs and together with green peas shredding blender.
- Now all the components connect and mix thoroughly. It is necessary to salute a little and pepper. You can do sandwiches!
Delicious marinated liver
Such a dish is very unusual and few people tried it, and in vain! Moreover, this appetizer is preparing or a basis for pate is not long.
Required products:
- liver - 300 g;
- bay sheet - 3 pcs.;
- water - 200 g;
- vinegar - 1 h. spoon;
- allspice.
Cooking method:
- The liver is rinsed under water and purify from bile.
- We cut into small pieces.
- Water pour into a saucepan and bring to a boil, we sat down a bit.
- Lower the pieces of Nalim and cook about 15 minutes.
- Then we drag the water into separate dishes, and the liver shift into a pre-prepared jar for conservation.
- In the bouillon remaining from cooking, add vinegar and pour them fish.
- We put a fragrant pen and a bay leaf.
- Marinated liver should be in the refrigerator within two days.
It is impossible to store such a product for a long time, you must immediately eat. Bon Appetit!
The liver is Nalima - this is not a simple subprodukt, but a real delicacy. It is particularly popular in Europe and his dignity appreciated the French. With proper cooking from the liver, the napima is obtained delicious snacks with a special, gentle and delicate taste. At the same time, the price of the raw product is many times lower than the cost of canned industrial production. Therefore, if you have the opportunity to purchase Delicates - you have to take! But how to cook the liver of Namim?
Liver Liver - General Preparation Principles
If you have become a happy owner of a whole namilim, then it is necessary to cut it extremely gently. The main thing is to pull the liver from the carcass, without damaging the gallbladder. Otherwise, the whole product is soaked in bitterness and will be hopelessly spoiled. Then the liver is released from films, washed, cut with pieces and prepare according to the recipe.
It is very important not to digest the liver, otherwise it will lose a lot of fat, it will become dry, tasteless. For this product, preferably preparation in its own juice, baking, frying. And if it is necessary to booze, this is done in a small amount of fluid so that water is slightly covered the contents of the pan.
A special place in the cooking of the liver is a spice play. As already mentioned, the product has a subtle taste, so it is important not to kill it. The liver does not like a large amount of spices, it is also not necessary to put more salt than indicated in the recipe.
How to cook liver in a water bath
The same version of the liver is Nalima called Max. A simple, but very tasty and useful dish for which, in addition to the main product, only spices will be needed. You can use the liver prepared on this recipe, both hot and cold.
Ingredients
Liver Liver;
Laurel leaf;
Pepper peas.
Cooking
1. We rinse the liver, remove the film, cut by pieces.
2. Several pepper peas need to be crowned into the mortar, mix salt and sprinkle prepared liver pieces.
3. We take the jar with a screw cap, we put the liver in it, put the laurel leaf from above. It is important not to put it under pieces so that the finished dishes do not have a mustard and obsessive fragrance of Lavra.
4. We put the jar into the pan, pour cold water and send it on the stove. Cook an hour, touch the jar, you do not need to open or shake. The liver will be cooked in its juice.
5. In an hour, we get the bank, open and cool. You can eat directly so serve with various sidebar. Or cool and use for sandwiches. And in order to emphasize the taste, the liver of the lime is sprayed with lemon juice.
How to cook liver is fast
If there is no time to cook Masaka in a water bath, then you can make it an accelerated way, right in a saucepan. The final product will not be so oily, as in the previous recipe, as part of the fat will leave in the decoction.
Ingredients
Liver Liver;
Laurel leaf;
Picker peas.
Cooking
1. We put a saucepan on the slab, pour some water. The fluid should be slightly larger than the product so that it is only slightly covered it. Thus, more valuable substances will remain in the liver.
2. Water Solim, add peas.
3. We rinse the liver, omit in the boiled water and boil 12 minutes.
4. Add a laurel leaf, dill greens (any other one) and drunk a minute.
5. Ready! It will only be left to remove pieces, cool and you can do delicious sandwiches!
How to cook roasted liver
There are several options how to cook the liver is roambed. The easiest is to take boiled pieces from the previous recipe and simply fry in a frying pan with butter. But we are not looking for light paths?
Ingredients
300 grams of liver is Nalim;
Salt pepper;
0.5 lemon;
Cooking
1. Cut the filled from the films, washed and the liver suspended by napkins on arbitrary pieces. Small or large - values \u200b\u200bdoes not have, only the cooking time will increase.
2. Sprinkle the product with a mixture of salt and black punch.
3. Squeeze the juice from the halves of the lemon, pour into the liver and mix. We give pieces to marvel at least about 15 minutes.
4. Calculate the liver in the flour, fry in a hot oil to a golden crust on one side, then turn over, cover with a lid and roast the second side.
5. Finished liver lay out on paper towels to remove excess fat. We apply to the table with any side dishes, we use for salads and sandwiches.
How to cook liver in the banks
For this recipe, there will be small jars, 150-200 grams. They first need to rinse well and sterilize. Then proceed to the billet of the liver of the lite. The number of products arbitrary, to its taste, the main thing is to observe sterility so that the billet does not deteriorate when stored.
Ingredients
Liver Liver;
Peas pepper;
Laurel leaf.
Cooking
1. We process the liver of the lite, we remove the film, bile, excess fat and rods cut by pieces.
2. On the bottom of the jars put a small piece of the laurel sheet, about the fourth part and throw pepper pea, no longer needed.
3. Lay out the liver, sprinkle with salt and slightly sugar. We lay out the second layer and also season. Fill over the bank to the top, we twist the lid, but not quite tight, the air should go out.
4. We put jars in a saucepan, pour water, send it on the stove and prepare 1.5 hours with weak boiling. If the juice from the holes under the covers starts up - nothing terrible.
5. As soon as the specified time is held, we get alternately jars, we screw the caps to stop and cool the workpiece in the inverted form, cover with any insulation.
How to cook a pate from the liver of a mushroom with mushrooms
The recipe for amazingly delicious patesta, which is wonderful for festive and casual sandwiches. It combines well with fresh cucumber, dark bread, greens. Mushrooms take any, but if forests are used, then pre-scold 20 minutes.
Ingredients
250 grams of liver is namilim;
Vegetable oil;
250 grams of mushrooms;
Bulb;
Salt pepper.
Cooking
1. Purified liver cut into pieces and drunk in salted water for about 15 minutes. Optionally, you can add greens in the pan, any spices, from this taste of PATTET will only win.
2. Cut the fungi and onions, they need to fry. The form of cutting values \u200b\u200bdoes not have, but the smaller, the less time will leave. If boiled mushrooms are used, then we send onions first on the pan. If raw mushrooms (for example, champignons), then first fry them, then add to the deceit.
3. We combine the liver of the liqueness with a mushroom mixture, add pepper, salt and grind the blender in the puree. If a meat grinder is used, then we skip at least two times.
4. We estimate the consistency. If the pate turned out too thick, you can add a bit of the leaf from the liver.
How to cook a climbing liver marinated with vinegar
Another recipe for the billet of the liver is Nalima, which is wonderfully stored for a long time. They harvest such a liver in large banks, you can simply fold into one three-liter container. Do not forget the container and the cover before cooking the workpiece sterilize.
Ingredients
1.5-2 kg of liver;
10 peas peppers;
2 laurel leaves;
2 spoons of vinegar 9%;
0.5 salt spoons;
2 liters of water.
Cooking
1. Prepare the liver. To do this, we clean the product from films, traces of bile, fat, rinse well with running water, do not need to cut.
2. Boil in a saucepan water (not the one that is specified in the recipe), salt and boil the liver of 15 minutes. Then we take out, put on a colander and cool.
3. Cook marinade. To do this, we pour water, add all the ingredients from the recipe and put on the stove. Wegan up 2 minutes after boiling.
4. The cooled liver is cut by slices of 2 centimeters, but can be cubes. Some mistresses marinate the liver entirely, putting into the bank on the helix. You can do so.
5. Pour a little marinade into the bank, approximately 3 fingers and fold the liver, but not to the top, approximately on the shoulders. Then pour marinade to the top.
6. Now you can simply close the caproic lid, cool and remove into the refrigerator. Get a piece of need, the liver will be wonderfully stored. But you can sterilize the jar in boiling water 15 minutes and roll.
How to cook the ear of the liver is nam
The ear of the liver is Nalima - a popular northern dish with an unmatched taste. But, except for the sub-products, it is desirable to have illiquid pieces of fish (heads, tails, fins), optionally namilima. They are needed to prepare saturated broth.
Ingredients
Fish for broth;
0.3 kg of liver is namilim;
3 potatoes;
Bulb;
Parsley root;
Carrot;
3 spoons of millet;
Leaf parsley.
Cooking
1. We rinse fish products, pour water and put the broth to boil. It is also added to the chosen slices of carrots, pieces of root parsley. Cook broth for about 30-40 minutes after boiling, depending on the type of fish.
2. The broth is filtering, my saucepan and again put on the stove. Let's boil, Solim.
3. Cut potatoes by cubes, throw in a saucepan.
4. After boiling potatoes, we launch the cubes chopped with a bulb, then washed millet. Let's give a soup to boil 2 minutes.
5. Cut the liver of the literacy with cubes or cubes, run into the pan. Cook soup exactly 8 minutes.
6. At the end, we put the laurel leaf, greens, if necessary, pepper and add more salts. Turn off. And if you want to get the ear "like from the fire" just burn several twist and lower in the pan.
White spots on the liver is Nalima - this is the first sign that the fish was sick. Eat such a product is impossible. Very rarely, but there are dark spots on the liver, it is also married. High quality crude liver has pink color, smooth, smooth and shiny.
During the cutting of the liver, a gall bag broke? In no case, do not rush to wash the product, so you will dispose of bitterness over the entire surface. It is better to put the gloves and cut the damned areas with a knife together with bile, do not spare the liver. Only then remove the gloves and wash the liver well, you can soak in cold water for several hours, the liquid can be changed periodically.
The lite liver is wonderfully combined with boiled rice, potatoes, fried onions, so it can be used in filling for pies. But do not put a lot of fats.
It is believed that the Sandwich with a liver of Nalima charges energy, improves metabolism in tissues and promotes muscle growth much more efficiently than any anabolic drugs. What is especially relevant for sports people.