The most delicious ear is obtained from fresh, and even better - live fish. But residents of a big city can only buy live herbivorous fish - carp or silver carp. Such a fish in the ear is not suitable - its meat has a taste of tina, which only intensifies during cooking. You can buy frozen predatory river fish - pikeperch, perch or pike. You will need a large fish about two kilograms in weight, and if it's a perch, then a few pieces. And now it remains only to cook the ear!
Pick your recipe
You will need
-
- Carnivore River Fish (Perch
- pike perch) - 1.5 - 2 kg,
- 2 medium onions
- 2 carrots
- White roots of parsnip or celery
- can dry
- 5 potatoes
- 4-5 peeled lemon slices,
- 50 g of vodka
- Bay leaf
- greens
- allspice
- black peas and freshly ground.
Instruction manual
1
Thaw the fish slightly. Separate the head, rinse it, remove the gills and eyes. Gut the rest of it, remove the fins, cut off the tail and put it in the pan with your head. Cut the fillet, carefully removing the ridge and ribs, using a thin knife to separate the uncleaned (!) Skin. Rinse skin and bones and also put in a pan, scales during cooking will make the broth more thick. Cut the fish fillet into slices, salt, sprinkle with freshly ground black pepper, finely chopped parsley, salt. Stir, put in a bowl, cover with cling film and place in the freezer.
2
Pour the pan with water, put on fire, when it boils, without removing the foam, continue to cook for half an hour. During this time, finely chop the onions, carrots and, if any, parsley and parsnips. Melt the butter in a pan and sauté the onions, carrots and roots, stirring constantly, after about ten minutes, drop bay leaves on the pan, peppercorns - 8-10 pieces, allspice 4 - pieces.
3
Take a colander, cover it with two layers of gauze. Take the second pan and pour the cooked broth into it. Squeeze through the gauze remaining bones, head and fins - this is the most rich part.
4
Put the strained broth again on the stove, bring it to a boil, throw the coarsely chopped potatoes, when it boils again, tighten the fire to a minimum.
5
After five minutes, put the contents of the pan into the broth, bring it to a boil and reduce the heat again.
6
Remove the chopped fillet from the freezer, mix it again and put it in the pan when the potatoes are still a little damp. Salt the broth, add ground pepper, finely chopped greens. Turn on the fire as soon as the boiling begins, pour in the vodka, let it boil for 10 seconds and turn off the ear. Close the lid, let it stand for 15-20 minutes - and serve it on the table!
Useful advice
You can also cook sea fish, only in this case, together with onions and carrots, you can add sliced tomato, peeled and coarsely chopped garlic.
- Fish soup
- how to cook a delicious ear