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 Stuffed Burbot's Stomach Recipe
There will be some problems with the fact that first turn over, rinse, and then fill the stomach with a slippery filling. But it's worth it. In addition to the liver, I got a great, impressive milk.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Dutch Cuisine
Keyword For Experienced, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Dutch Cuisine
Keyword For Experienced, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Stomach turn out, rinse. Turning it over, do not be afraid to break it, it is quite "rubbery".
    Stomach turn out, rinse. Turning it over, do not be afraid to break it, it is quite "rubbery".
  2. Cut the liver, no matter how miserable it is, finely with a knife.
    Cut the liver, no matter how miserable it is, finely with a knife.
  3. The milk was also luxurious.
    The milk was also luxurious.
  4. I cut them quite large – it's better, like Max, to chop them.
    I cut them quite large – it's better, like Max, to chop them.
  5. Mix the crushed garlic and milk, season with salt and pepper.
    Mix the crushed garlic and milk, season with salt and pepper.
  6. Fill your stomach with it. Open side for tying threads.
    Fill your stomach with it. Open side for tying threads.
  7. Dip in boiling salted water for 15 minutes. Some people advise to pierce the stomach, I did not do it – it did not burst.
    Dip in boiling salted water for 15 minutes. Some people advise to pierce the stomach, I did not do it – it did not burst.
  8. Take it out, cool it (although you can eat it hot if you can't wait). Slice it like a sausage and enjoy your meal!
    Take it out, cool it (although you can eat it hot if you can't wait). Slice it like a sausage and enjoy your meal!
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