Despite the fact that sturgeon is a delicious fish and is quite expensive, housewives use it for cooking. Moreover, sturgeon ear can be found not only on the festive table, but also on weekdays. This is because fish has a high biological value.
Sturgeon meat contains a large set of vitamins, amino acids, trace elements and minerals necessary for a full human life. And the taste of the sturgeon is special. Many say that it tastes more like the meat of some large land animal. Familiar fish taste is very small. This point is explained by the fact that sturgeon contains a lot of glutamic acid.
The most popular dish is sturgeon ear. It turns out non-greasy, but very rich and fragrant. In addition, sturgeon meat will go well with the main ingredients of this soup. Do not be afraid of culinary experiments. Add and modify classic soup recipes. The only thing experienced chefs always recommend is the use of celery. And these roots will give the sturgeon ear an incredible taste, add a spicy, pleasant shade to the dish.
Ear plain
Ingredients:
- Three sturgeon steaks.
- Half celery root.
- Parsley root.
- Onion.
- Salt.
- Carrot.
- Butter.
- Spices for fish soup.
- Potatoes as desired.
- Water.
How to cook sturgeon ear
As a rule, ready-made fillet or steaks are used to prepare the first dish. You don’t have to waste time cutting fish. Just dip the slices in cold water, put the pan on the fire and let the liquid boil. Remove the foam. We make medium gas. We shred all the roots in circles or cubes. Onions are cut into very small cubes. Add vegetables to the water. Salt, pour seasoning for soup or soup. The readiness of the soup will be determined by the readiness of the vegetables. Served sturgeon ear with a slice of butter , green onions and herbs.
Cheese soup
Many housewives in the recipe sturgeon fish soup use soft cheese with an unobtrusive neutral taste. Also in the recipe it is recommended to use hot chili pepper to taste, and fennel seeds if desired. Let's say that both of these ingredients give an unusual, but pleasant taste.
What products will be required
- A pair of sturgeon steaks.
- Carrot.
- A spoon of fennel seeds.
- 30 g of rice.
- Hot chili pepper pod.
- One and a half liters of water.
- Onion.
- Salt.
- Sunflower oil.
- 120 g of cheese.
Cooking features
Dip steaks in water when it boils. Add salt, spices. We make medium gas. Onions, as well as carrots with fennel seeds, are fried in sunflower oil. You can chop vegetables arbitrarily. Add them to the dish. We cook soup for 10 minutes, and then put chopped parsley and chili rings in it, and then pour rice. After it is cooked, add the cheese. Turn off the gas. Pour the sturgeon ear into plates, garnishing with a sprig of parsley.
Festive ear
The name of the dish tells about itself. Tasty, quick to prepare, but spiced with shrimp fish soup takes on a completely different shade. It is recommended to add shrimp right in the shell, so they will give more taste. Before serving, the crustaceans are removed from the fish soup, cleaned and sent to a plate.
List of ingredients
- 360 g sturgeon fillet.
- Celery root.
- 280 g of shrimp.
- 50 g of cilantro or green coriander.
- Carrot.
- Sunflower oil.
- Sprig of rosemary.
- Salt.
- Fresh ginger.
- Spices for fish soup or fish.
- 2 liters of water.
- Leek.
Description of the cooking process
Water is poured into a pan and brought to a boil. Shell prawns, as well as fish fillets, are put into the water after boiling. It is recommended to immediately reduce the fire, as it is possible to separate copious foam. On medium gas, the broth for the future fish soup is cooked for 12-15 minutes. Pour oil into the pan, send a sprig of rosemary there. Only in well-warmed oil will he give up all his aromas. Remove rosemary. In aromatic oil, fry carrots and onions. Add vegetables to the broth. Cut the celery root and send to the ear.
Grated ginger and chopped cilantro are added 5 minutes before the dish is cooked. Served with white bread or croutons. You can add a teaspoon of lemon juice or wine vinegar to the plate before serving.
Bonfire
Any fisherman will say that the ear prepared in nature is much tastier than the one made in the home kitchen. And that will be the true truth. It is useless to challenge this fact. You just need to take all the necessary ingredients, get a good pot, stock up on a great mood and go cook the ear over an open fire.
Products
- Fish. For cooking at the stake it is better to choose a set for fish soup. The sets include the tail and the head, and in fact they give the greater broth in the broth. If desired, we also grab a couple of sturgeon steaks.
- Carrot.
- Parsley or celery root.
- 4 l of water.
- One large potato.
- Bow.
- Bay leaf.
- Salt.
- A pair of cherry tomatoes.
- Half a lemon.
- Peppercorns
- Butter.
- 120 ml of vodka.
How to cook a dish
Before cooking, divide the fish into two groups. The first will consist of heads and tails, which make a wonderful broth. The second group contains a sturgeon steak or fillet, which will be added to the ear a little later, and also used when serving. This is perhaps the main difference between fish soup at the stake and home-made sturgeon soup.
Pour water into a pot, send a set for fish soup, a pinch of salt, peppercorns and bay leaf. We hang the container over an open fire and cook until a rich, tasty broth is obtained. Then remove the inedible parts of the sturgeon, replacing them with pieces of pure meat. You can strain the broth before adding the steak.
At this stage, put the potatoes, carrots and celery root. We focus on the willingness of vegetables, as the fish fillet cooks much faster. A couple of minutes before removing the pot from the heat, add vodka, lemon juice and half the tomatoes. Cooked fish soup. When serving, it is recommended to add a slice of lemon and a spoonful of ghee or butter.