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800 g burbot
1 onion
1 tbsp butter
200 ml water
200 ml dry white wine
1 tsp salt
5 allspice berries
5 white peppercorns
3 tbsp plain flour
100 ml cream
2 tbsp lemon juice
2 tbsp finely chopped dill
Skin the burbot and remove the head. Remove the innards and set aside the liver. You can also ask your fishmonger to do this for you. Give the fish a quick rinse in cold water, then dry and cut it, along with its bones, into about 6 cm wide pieces.
Dice the onion and place in a pot with the butter. Sauté the onion until golden. Add the fish, then pour in the water and the wine. Season with salt and add the allspice and white peppercorns. Cover the pot and cook on low heat for 10 minutes. Remove the fish and place on a cutting board to let cool. Add the liver to the liquid and cook for 3 to 5 minutes, then remove and slice.
Strain the liquid, then pour back into the pot. Make a slurry by mixing together the flour and the cream and, in a thin stream, stir into the burbot liquid. Let simmer on low heat for about 5 minutes. Finish the sauce by stirring in the lemon juice and dill.
Remove the bones from the burbot pieces and chop up the liver. Add the fish and liver back into the pot. Heat through and check for seasoning. Add more salt to taste. Serve the stew with boiled or mashed potatoes.
We welcome retailers who value style, quality, a wide range of kitchen products and excellent value for money.
Maku kitchen life products are sold in well-stocked department stores and supermarkets across the country.
Viinikankatu 36, FI-33800 TAMPERE
tel. 03 2521 211
marketing@tammerbrands.fi
