Ear - tasty dish, wherein the specific, but a pleasant aroma.Being essentially a fish soup, it certainly should be prepared only from freshly caught produce.Otherwise, the dish will not be considered a real soup.It is not allowed to use frozen ingredients.This article describes how to prepare soup of river fish.Get it stowed dish quite easy.
Important tips and recommendations
The best and delicious ear of river fish is obtained by using several of its species.When preparing this dish truly marching directly after the catch over an open fire is required to use all the "small fry", caught on a fishing trip.It is poured into the boiler, and the ruff and perch can not even cleaned of scales.But eviscerate any fish, even small, still have.The larger species are used, the hearty and fragrant broth turns.
While cooked ear of shallow water fish, engage in the preparation of the remaining ingredients.Caught larger specimens carefully and accurately exempt from the intestines, since you can accidentally crush the gallbladder.Such a "defective" fish in split "hastily" can ruin the bitter taste of all the dishes.Therefore, when bile gets to the meat cut off it, not regretting a bit while capturing the area around, and then rinse thoroughly under running water.Divided into equal pieces of medium and large carcass lay in the stock after straining.Also, the ear of the river fish is usually dressed with vegetables such as onions, fresh carrots and potatoes.In the process of cooking, take care not to digest components.After dipping in the ear weight is enough fish for 10-20 minutes.Be sure to use plenty of different spices and herbs.Serve hot, "smoky", placing each in a bowl for a few pieces of fish.
As cooked ear of river fish "ordinary»
Ingredients:
- 2,5-3 kg freshly (any) fish;
- 3,5 liters of crude plain water;
- onions 2 medium onions;
- 1 carrot;
- 1 small parsnip root;
- 4 medium diced potatoes;
- 3 bay leaf;
- 1 large bunch fresh dill young;
- 7-8 peas of fragrant black pepper;
- 1 hour. L.dry powder tarragon;
- 1 part Art.l.Common salt.
Preparation
- in a hot, lightly salted water, place potatoes, chopped straw.You can immediately lower the fish head (without the gills) and tails.
- After boiling, remove the foam formed.Onion and chop the parsnips and carrots chop using a coarse grater.Vegetable mass lay in a saucepan and simmer for about 20 minutes.
- Ear of river fish necessarily have to consist of large pieces, and not too tenderized.Divide the main binding ingredient to the same portions of the (5-6 cm wide) and lower in the finished broth with vegetables.
- after 15 minutes.Slow cooking fish comes to preparedness.Season with salt to taste and pour all the spices.Chopped herbs thrown into the soup off the fire after.Give authentic about 10 minutes.Aroma indescribable, is not it?
