A triple ear is a dish that is cooked in a triple broth. Here everything lies in the quantity and variety of fish. First, fish broth is cooked from some small things, then larger fish is added, and at the very end, a tasty and noble fish is used. It is best to cook a triple ear of lake fish right on the fire.
Pick your recipe
You will need
- - salt - to taste;
- - pike - 1 pc;
- - black pepper peas - to taste;
- - bay leaf - 1 pc;
- - green onions, parsley, dill - to taste;
- - pike, sterlet, taimen, pike perch, common carp (for the third broth) - to taste;
- - potatoes - 1 kg;
- - parsley root - to taste;
- - small onions - 3 pcs;
- - white fish (bream, soroga, etc. - for the second broth) - to taste;
- - fins, tails, heads of large fish - 1 kg;
- - fish trifle (minnows, small perches, ruffs - for the first broth) - 1 kg;
- - vodka - 1 glass.
Instruction manual
1
Gut and rinse the small fish intended for the first broth. Put it in the cauldron, add tails, fins, heads from large fish to it. Pour in cold water, add salt and bring to a boil.
2
Remove foam and reduce heat. Cook for half an hour. Strain the broth and discard the white fish from the cauldron. Cut peeled potatoes into large pieces. Gut, clean, and wash large fish.
3
Add it to the fish stock along with parsley root and peeled onions. Increase the heat and cook until the fish is cooked.
4
Remove the fish, and then bring the broth to a boil again, add the potatoes. Coarsely chop the fish for the third broth, add it after 15 minutes.
5
Throw black pepper peas, bay leaf. If the broth is cloudy, mix the raw egg protein with salted water and pour a little into the slightly cooled ear. Stir and bring to a boil again. Cook on low heat for 15 minutes.
6
Add vodka, green onions, parsley and chopped dill to your ear. Cover the pan, remove from heat and let stand for 10 minutes. Then pour the triple ear on the plates and start the meal.
Useful advice
Sturgeon, whitefish, roach, pike perch, bleak, gudgeon, pike, ide, brook, perch or ruff are well suited for triple fish soup.