Eelpout/Burbot are really starting to catch on in popularity across the ice belt. They are fun to catch, but also make for some excellent table fare. Jeremy Smith demonstrates how to prepare his famous Burbot Pasta recipe from start to finish.
Burbot Pasta Recipe
- Fresh Parsley
- Dry White Wine
- Parmesan Cheese
- Olive Oil
- Rigitoni Noodles
- 1 or 2 Eelpout/Burbot
Cut the burbot into rough 1 inch sections. You will want to pat down the pieces with a paper towel to ensure that they are completely dry before you place them in the cast iron pan.
Place some olive oil into the pan and turn the Bruner onto a medium heat. While the pan is heating up season the burbot with black pepper. Once the pan is up to temperature place the burbot pieces in and season with salt. The goal is to develop a nice crust. It will usually take about two to three minutes. Once you develop a crust like the pieces over.
Next add a few cloves of garlic, a handful of parsley, and a half of stick of butter to the pan.
As the butter melts, spoon it back over the cooking pieces of burbot. Do this until the fish is cooked through.
Once the fish is done, remove it from the pan and add the about a cup or so of white wine.
Mix it for about a minute or two and then add the cooked pasta.
Once you covered your noodles in the sauce place them in a serving bowl and add a few pieces of the eelpout and some parmesan cheese. Squeeze a little lemon over it and enjoy some delicious burbot pasta!