Ear for fishing and at home, recipes for fish soup from one or more species of fish, traditional fish soup, the best fish for cooking fish soup.

Ear can be cooked from one or more types of fish. The traditional ear is cooked from large and small fish of several species. In this case, it turns out a very tasty, fragrant and rich double ear. It should have a saturated yellow color, because an ear with a grayish tint is unlikely to cause appetite, although it will taste good. 

Ear for fishing and at home, recipes for fish soup from one or more species of fish, traditional fish soup, the best fish for cooking fish soup.

Herbivorous fish are not suitable for fish soup, it is better to give preference to predators – zander, pike, perch and the like. Burbot is not suitable for fish soup, it is better not to use it as a base, although it is quite suitable as one of the components. The fish soup is good in that it is a virtually waste-free production, because fish is used almost entirely, except for the eyes and gills. To make the ear tastier, it is better not to clean the fish, because it is the scales that add to the ear stickiness, specific taste and richness.

, otherwise, its remnants may make the broth muddy. After that, you can start cooking the ear. From freshwater fish for fish soup you can use ruff, gudgeon, perch, pikeperch, whitefish, burbot, sterlet and others. Ruff, carp and perch give the ear the necessary stickiness, and burbot, gudgeon, sterlet and whitefish – tenderness and pleasant sweetness.

The most delicious ear is obtained from fresh, just caught and cut fish. If the fish lies down for at least a few hours, the ear will not be so tasty. Better to cook it from live fish. If the ear is cooked from sleepy fish, it is necessary to add roots, pepper, bay leaf, onions, herbs and lemon to it. Small fish is laid in the ear at the very beginning of cooking, so that the broth turns out to be rich. When the fish turns into porridge, filter the broth, put pieces of large fish and cook further. For 1-1.5 liters of water, approximately 1 kg of fish is required. For clarification (guying) of the broth, you need to use fish caviar remaining after gutting.

If there is no caviar, you can add beaten egg white to your ear. For 1 liter of fish soup you will need 70 g of caviar or 1 egg. The caviar must first be crushed as finely as possible, then mixed with a small amount of water, add 200 ml of hot soup, stir and pour into the main ear, then mix thoroughly. Braised ear should be boiled over low heat under a lid for 10-15 minutes, then strain through cheesecloth and bring to a boil again. The ear cooked in a pot over the bonfire turns out to be unusually fragrant and tasty, because the fish is fresh and because the smoke of the bonfire gives the ear a unique flavor.

For a bonfire, it is better to use branches and slivers of deciduous trees: beech, dogwood, thorns, alder, oak, ash, maple, birch (with the exception of bark). You can use pine cones and needles, but not pine branches or any other resinous trees. For aroma, various herbs (not poisonous ones) can be thrown into the fire – wormwood, sage, mint, lemon balm and others. It is very good to use branches of fruit trees, juniper and vine vine.

Double Fish Ear Recipe.

Ingredients: 500 g minnows and perches, 500 g pike perch, 200 g onions, 100 g parsley roots, 100 g parsley and dill, 1 bay leaf, 10 peppercorns, salt to taste.

Cooking method.

Gut the minnows and perch, remove the gills and eyes, rinse, pour 1.5 cold water, salt and cook for 35–40 minutes. In strained broth add peeled and washed onions, as well as parsley roots, put pieces of zander. Cook the ear for another 15 minutes on low heat, periodically removing the foam (although some anglers believe that it contains all the broth and taste), add peppercorns and bay leaves, salt. When the ear is ready, pour it on plates and sprinkle with washed and finely chopped parsley and dill.

Freshwater Fish Ear Recipe.

Ingredients: 500 g perch and ruff, 500 g sterlet, 100 g horseradish root, 5 g finely chopped wild garlic, 5 g chopped ginger, 25 g soy sauce, 25 g corn starch, 50 g butter, 5 g sesame oil, 3 ml table vinegar, 100 g parsley, salt and pepper to taste.

Cooking method.

Cut small fish into fillets, rinse and cut into slices about 4 cm long. Dilute starch in a small amount of water, brush slices of fillet with this mixture, salt and fry in butter until golden brown. Bring water (1, 5 l) to a boil, put in it fried fish, peeled and washed peeled horseradish, wild garlic, wild garlic, ginger and cook, covered with a lid, over low heat for 15 minutes. Then strain the broth, again put in it pieces of fish, chopped large fish, add soy sauce, vinegar, salt and pepper to taste and bring to a boil again. Cook for another 15–20 minutes. At the end, sprinkle with sesame oil and sprinkle with washed and finely chopped parsley.

Russian Ear Recipe.

Ingredients: 600 g of burbot, 600 g of pike perch, 400 g of ruff or perch, 2.5 l of water, 400 g of potato, 120 g of onion, 25 g of butter, 100 g of parsley roots, 100 g of dill, 1 bay leaf, salt and pepper to taste.

Cooking method.

Process and remove the burbot with a stocking, cutting it around the head. Remove fins and gills, gut. In zander, cut fins, clean, remove the insides and head, cut the spine. Pour the treated small fish with cold water and cook for 20-30 minutes, then add bones and heads of burbot and zander. Ready to filter the broth. Cut large fish fillets with skin and ribs into several large pieces. Peel potatoes, onions and parsley roots, wash and cut into slices. In a boiling broth put potatoes, onions and parsley roots. Cook everything together for 15 minutes, then add the prepared pieces of pike perch and burbot, salt, pepper, add bay leaf and cook for another 15–20 minutes. Season the prepared ear with butter, sprinkle with the previously washed chopped dill.

Pike and Perch Ear Recipe.

Ingredients: 500 g of pike fillet, 300 g of perch, 50 g of green onion, 100 g of grated horseradish, 100 g of onion, 70 g of carrots, 1.5 l of water, 1 bay leaf, salt and pepper to taste.

Cooking method.

Cut the pike fillet in portions, cook until tender, cool and transfer to another dish, leave warm. Put the prepared perch, grated horseradish, carrots and onions, previously peeled, washed and diced into the broth left from cooking pike. Boil the soup for 15–20 minutes, add salt, pepper and bay leaf at the end of cooking. Strain the finished broth, pour into plates or broth cups, where in advance put the boiled pike fillet. Sprinkle the soup with washed and finely chopped green onions.

Fish Meatball Ear Recipe.

Ingredients: 1 liter of water, 300 g of small fish, 120 g of onions, 80 g of parsley roots, 80 g of celery roots, 80 g of carrots, 100 g of dill and parsley, salt to taste. For meatballs: 300 g whitefish, burbot or pike perch fillet, 200 g wheat bread, 50 ml cream, 1 egg, 10 g butter, salt and pepper to taste.

Cooking method.

Peel the roots of parsley and celery, onions and carrots, wash and cut into strips. Process small fish, put in a pan with water and cook the broth, adding the roots of parsley and celery, carrots and onions. Ready to filter the broth. Cook the meatballs by passing the whitefish fillet 2-3 times through a meat grinder. Add the egg, melted butter, bread soaked in cream, add salt and pepper to the minced fish. Thoroughly mix the resulting mass, knead and form balls from it. Boil the meatballs in the cooked broth. Sprinkle the prepared ear with washed and chopped parsley and dill.

Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.
Nesterova A.

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