Regular consumption of red fish is an excellent prevention of strokes and heart attacks. This fish is especially useful for future mothers and children.
Red fish ear - basic cooking principles
The base of any fish soup is a properly cooked broth. The first step is to determine which part of the fish the ear will cook. It can be a ridge, heads, steaks or sirloin. It is advisable to use a chilled product for the fish soup, but if you do take frozen fish, you need to defrost it. Never do this in a microwave or hot water. Gills are necessarily removed from the heads, and skin is removed from the fillet. Prepared fish is placed in a pot or cauldron, poured with drinking water and sent to the fire.
When the broth begins to boil, remove the foam. This is very important, because if you do not remove it, it will turn out muddy. Spices and herbs are added to the broth, boiled for another five minutes. They listen to the fish, and filter the broth.
In addition to red fish, you will need vegetables. Mostly used onions, carrots and potatoes. They are cleaned and washed. Onions and carrots are chopped not too finely and fried. Potatoes are cut into arbitrary pieces. All put in the broth and cook until tender. At the end, lay fish separated from the bones. In some recipes, barley or rice is added to the ear.
Recipe 1. Ear of red fish
Ingredients
30 ml of vodka;
2.5 liters of drinking water;
2 bay leaves;
kg of salmon ridges;
salt;
four potatoes;
four peas of black pepper;
carrot;
a bunch of parsley and dill;
bulb.
Cooking method
1. Usually, frozen ridges are folded in half or three. Defrost them at room temperature, unfold and clean if necessary. Do not cut the fins and tail, they are suitable for cooking broth. Cut the prepared ridges into pieces about six centimeters wide. Do this in the direction of the bones of the ribs.
2. Peel potatoes, onions and carrots and wash. Put potatoes in small pieces into a pan. Send carrots cut into cubes and onions chopped into cubes. Pour in cold drinking water and put on fire. Ridges are boiled quickly enough, so put them in a pan when the vegetables are almost ready.
3. 20 minutes after laying vegetables, add ridges to the pan. Salt, add pepper, peas, bay leaves and cook for ten minutes on low heat.
4. Pour vodka into the prepared ear and immediately remove the pan from the fire. Let the ear brew for another 15 minutes and add chopped greens.
Recipe 2. Ear of red fish with millet
Ingredients
500 g of carcasses of fresh red fish;
coarse salt;
two onions;
2.5 liters of filtered water;
two carrots;
fresh parsley - a bunch;
millet - 2/3 glasses;
refined vegetable oil - 50 ml;
bell pepper pod;
five potatoes;
six peas of allspice;
bay leaf - three pcs.
Cooking method
1. We wash the carcass of red fish, clean it and remove the gills. We cut the fish into several parts, place it in a pan and fill it with cold filtered water and put on fire.
2. As soon as the broth in the pan begins to boil, remove the foam with a slotted spoon and twist the fire. Add peas of allspice, coarse salt and bay leaf. Cook for half an hour.
3. We sort out the millet and thoroughly wash it in a bowl until the water becomes clear.
4. We clean vegetables. From the pod of Bulgarian pepper, cut the stem and clean the seeds.
5. Remove the fish from the broth and separate the meat from the bones, remove the skin. We filter the broth, catching spices and bay leaf. Divide the pulp of red fish into small pieces.
6. Cut the potatoes into a medium cube, chop the pepper and onion finely, and chop the carrots into large chips.
7. Put the potatoes in the broth. Onions, carrots and bell peppers - in a pan. We pass in vegetable oil until light brown and soft.
8. After some time, pour millet into the spicy broth. Cook for a quarter of an hour and add sautéed vegetables and pieces of red fish to the broth.
9. Wash the parsley, finely chopped, send to the pan and cook for a few more minutes. Remove the prepared ear from the fire, cover with a lid and leave to insist for half an hour.
Recipe 3. Red fish ear with campfire flavor
Ingredients
kg of red fish;
Bay leaf;
80 g semolina;
ground black pepper;
three potatoes;
sea salt;
medium carrot;
50 ml of vodka.
Cooking method
1. Clean the carcass of red fish from the scales, and rinse it thoroughly under the tap. Be sure to remove the gills from your head.
2. Pour filtered water into a large pot and put the fish into it, chopping it into large pieces. You can just cut the carcass in half. Cook, removing the foam from time to time, so that the broth remains transparent.
3. Clean and wash all vegetables. Grind the potatoes in small cubes. Chop the onion as well. Cut the carrots into circles.
4. Remove the fish from the broth. Remove bones and skin. Disassemble the head, leaving only the flesh.
5. Salt and pepper the broth. Put potatoes in it and cook until half-ready vegetable. Then add the remaining vegetables and cook for another ten minutes.
6. Constantly stirring, enter semolina and cook five minutes. Add bay leaf and pieces of fish. Cook the same amount of time.
7. To make the haze smell aromatic, take a wooden stick, set fire to it and extinguish it by dropping it straight into the pan with the ear. Do this three to four times. Now pour a stack of vodka and remove from the stove.
Recipe 4. Red fish ear with red caviar and cream
Ingredients
500 g of bones and red fish fillet;
fat cream - a glass;
four potatoes;
purified water - 1.5 liters;
carrot;
olive oil - 80 ml;
two onions;
celery;
black and white pepper;
greens of onions and dill;
coriander;
half a lemon;
basil;
thyme.
Cooking method
1. Clean red fish from scales and rinse under running water. Put the fish in a pan and fill it with purified water. Cook for half an hour, be sure to remove the resulting foam.
2. Peel and finely chop the onion. Peeled carrots and celery shred in arbitrary pieces. We pass the vegetables in warmed olive oil. We take the fish out of the broth and separate the fillet from the bones. We remove the fins and tail. Finely chop the fish fillet.
3. Filter the fish broth. Pour it into a clean pan and send it to the fire. Add potato cubes, sauteed vegetables and fish fillet slices to it. Cooking for ten minutes.
4. Pour cream into a stewpan and heat them over low heat. Put the hot cream in your ear and cook for another five minutes. Salt, put seasonings, mix and remove from heat. Leave the dish for five minutes. Pour the ear into the plates. In each generously add chopped greens, a couple of slices of lemon and a teaspoon of red caviar.
Recipe 5. Ear of red fish with tomatoes
Ingredients
1.5 kg of red fish;
sea salt;
two onions;
ground pepper and peas;
four potatoes;
a bunch of fresh dill;
celery root;
a tomato;
parsley root.
Cooking method
1. Take the ridge, tail and head of the red fish. Rinse them thoroughly under the tap, remove the gills. Put in a pan, fill with cold filtered water, put on fire. When it starts boiling, remove the foam.
2. Peel the carrots and cut them into four parts. Peel the onion head, celery root and parsley, and wash. Put the whole vegetables in a boiled broth, add pepper peas. Cook for over an hour on low heat.
3. Peel and wash the potato, cut into small pieces. Finely chop the peeled onion. Peel the tomato from a thin peel. Grind the pulp of a tomato into medium-sized pieces. Rinse greens of dill.
4. Remove fish and vegetables from the pan. Strain the broth and return it to the fire. Put the potatoes in it. Ten minutes later, salt and pepper. Add finely chopped onion, tomato and dill. Cook for about five more minutes, then add the pieces of salmon cleaned of bones, turn off the heat and leave for a quarter hour.
Recipe 6. Ear of red fish with olives
Ingredients
head of red fish;
sugar and salt;
red fish fillet - 500 g;
lemon;
four potatoes;
three branches of basil;
large onion head;
greens of young dill;
pod of yellow bell pepper;
hops-suneli;
two medium carrots;
spices for fish;
two large tomatoes;
olive oil - 80 ml;
canned pitted olives - 300 g;
head of red fish;
canned pitted olives - 180 g.
Cooking method
1. We wash the head of red fish under a stream of cold water, cut out the gills. Put it in a pan and cook the broth, salt and add spices.
2. Cut the peel from carrots and potatoes, peel the onion from the husk, remove the tail from the bell pepper and clean the seeds.
3. Tomatoes are freed from thin skin. Cut the stalk. Puree the pulp of tomato in a blender.
4. Cut thin yellow peppers and onions. Grind carrots on a grater. Fry vegetables in olive oil until light brown. Put tomato puree in a vegetable frying and mix. Stew, cover, about six minutes.
5. Bring the fish stock to a boil, send potatoes cut into bars into it.
6. With a sharp knife, cut the fish fillet into pieces five centimeters wide, and put it into a boiling fish broth. Cook until half-finished potatoes.
7. Olives and olives and cut into thin rings.
8. Put the tomato-vegetable fry in the soup, chopped olives and olives, seasoning hops-suneli. Mix everything, season with salt and sugar, squeeze the juice of half a lemon. Cover the pan with a lid and cook over low heat for five minutes. We insist an ear of red fish for half an hour. Serve, garnished with basil leaves, finely chopped young dill and thin slices of lemon.
Red Fish Ear Tips & Tricks
Only cook fish soup in an enamel pot, clay pots, or cast iron.
To keep the fish broth transparent, be sure to strain it and remove the foam in time.
If you are preparing an ear from the heads, remove the gills from them, otherwise the ear will be bitter.
Leave the prepared ear under the lid for at least half an hour.
Observe the proportions of spices so that they do not interfere with the aroma and taste of the fish.
