You can cook a lot of sumptuous dishes from red fish , not only baking it in the oven, but also adding it to various soups. Trout ear (photo, recipe and recommendations - in the article), prepared for the arrival of guests, will fill your home with an amazing aroma. This is a full hearty dish, served with white or black bread.
Trout Ear: Fisherman's Recipe
Red fish is easy to cook, it does not leave a sharp peculiar smell in the broth, has a bright taste and gives a good fat. In other words, it is the perfect product for fish soup. You can use both steaks of large fish, and small gutted carcasses. It is undesirable to remove the skin and cut off the fins - from them the broth becomes more rich. It is this saturation that the recipe implies . Trout ear is made from two kilograms of fish. You will also need three liters of water, three potatoes, one onion, bay leaf, black peppercorns, a tablespoon of salt, one bunch of dill and green onions. Cooking will take you no more than forty-five minutes. This is a very simple recipe.
Trout ear will be prepared as follows. Whole fish should be cleaned, guts and mucus removed. Salt the peeled carcasses, put them in the refrigerator for a while. Boil the water, dip the diced potatoes into it, and when it reaches half-cooked, add chopped onion, peppercorns and bay leaf. Cook together for about fifteen minutes. Then take the trout from the refrigerator, rinse off the excess salt from it and dip the fish in a vegetable broth. On medium heat it needs to be cooked twenty to thirty minutes. Then the fish is removed and served on a separate dish. The fish soup is poured into plates, seasoned with chopped fresh herbs and served - for a cold evening this is the perfect recipe. Trout ear nourishes and warms. Fish is eaten by hands, washed down with broth. White or black bread is served to taste.
Finnish red fish soup
This is a very rich recipe. Trout ear is not inferior to him in anything, but lovers of cheese flavor in soups will undoubtedly prefer this particular dish.
It will be prepared quite quickly, and interesting taste nuances will be achieved by combining cream with herbs. It is these ingredients that will allow you to beat off the unpleasant fish odor and give the dish an unforgettable aroma. Instead of trout, you can use salmon (only a whole piece is required, and not one fillet) - it will need about four hundred grams. Instead of cream - milk with a tablespoon of flour. For a rich soup you need two medium potatoes, one onion, fifty grams of butter, half a glass of dill and chives, and spices (allspice, bay leaf). Cook fish in cold water. Add spices twenty minutes before removing from heat. Put the fish aside, pour the potatoes, chopped into small cubes into the broth, onion sautéed in butter. Pour cream or milk (one glass or a little more), after diluting it with slightly cooled fish broth. Separate the finished fish from the bones, cut the flesh into pieces, add to the soup. Boil, remove from heat. Enjoy your meal!