Cut the burbot fillets into <quantity>4</quantity> pieces each

If the burbot’s liver is available to be used, cut it into pieces of the same size

Line up <quantity>4</quantity> sets of fish pieces. Place the thickest pieces on top and fold the tail pieces in half to make them thicker. Place <quantity>1</quantity> piece of liver in between the fillets

Take <quantity>2</quantity> soaked wooden skewers and pierce them through the fish about <quantity>2<unit>cm</unit></quantity> apart. Repeat the process with all the fish sets

Trim the edges to even out the sides

Season all sides with flaky salt to taste

Line the fish skewers on a cloth on a baking sheet

Coat the bottom of a heavy pan with vegetable oil over medium-high heat

Pan-sear the burbot skewers until both sides of all the fish are golden brown

Turn down the heat to low and add <quantity>1<unit>tbsp</unit></quantity> of butter. Heat until the butter turns nutty brown while spooning it over the fish. This can be done with all skewers in the pan

Add <quantity>½<unit>cup</unit></quantity> of fish stock and reduce until it becomes thick. Continuously spoon the stock over the skewers

Squeeze the juice of <quantity>1</quantity> lemon. Reduce it by half while continuously spooning the liquid over the skewers. The fish kebabs are ready

Enjoy! It goes perfectly with a salad and some pan-fried potatoes!