Ear has been known in Russia for a long time, while its main advantage is low calorie content and aromatic rich taste. It is believed that a real fish soup is best prepared from fresh fish, and all its parts can be used. So, an ear from salmon heads is not difficult to prepare, but will allow you to fully enjoy this magnificent dish.
It should be noted that salmon is rather fat and high-calorie, so the ear from it will be saturated and fragrant, even cooked in a home saucepan. If it is possible to make this dish at the stake, then this option will be closest to the classic. For cooking, you need onions, carrots, fish heads, potatoes, stalks of parsley or dill, spices and salt. Peeled onion and carrots are placed in boiling water, greens are added here, the broth is left on fire for about 15 minutes.
Shredded onion with grated carrots is fried in a pan. The potato is peeled and diced, added to the broth. A gill-cleaned and well-washed salmon head is also sent to the pan. The soup is allowed to boil for about 20 minutes. Then a slotted spoon removes greens and boiled carrots with onions, and fried vegetables are laid out. After this, the salmon salted from the heads, put spices, removed from the heat, and insisted for a while. Serve it well with rye bread or crackers.
I must say that the ear from the head of salmon cooking recipe may have the following. A 4 liter pot will need two heads. Previously, they are washed, gills and scales are removed. The fish is placed in cold water, which is brought to a boil over low heat. If foam has formed on the surface, then it should be removed with a slotted spoon. Onions, carrots and stem celery are peeled. The peel is removed from the potato, after which it is cut into small cubes. Vegetables and bay leaves, salt and pepper with peas to taste are laid out in the fish broth . After the resulting mixture boils for about 5 minutes, potatoes are sent here, and the ear from the heads of salmon is left on fire for 15 minutes. The fish is carefully removed, meat is taken from it, which is cut into small pieces. Uncut vegetables are also removed from the broth, leaving only potatoes left. Fish is laid out on plates, the ear is poured, sprinkled with greens on top.
Hearty and rich will turn out the ear from the belly of the salmon with the addition of the head. Pieces of fish are washed well, cleaned if necessary, all excess is removed from them, placed in a pan with cold water. After boiling, the broth is left on fire for about half an hour. The result should be a rich, fragrant broth. Onions are chopped finely, carrots are diced. Vegetables are fried in a pan until golden brown. Peeled potatoes are cut into small pieces. Fish is taken from the soup, cleared of bones, the remaining pulp is crushed. The broth is filtered, put again on the stove, after boiling, potatoes, fried vegetables are put in it and boiled until cooked. Also, the ear is salted, you can put a variety of spices (but, most often, they prefer bay leaf and black pepper with peas). After the vegetables are ready, the fire turns off, pieces of fish are thrown into the ear and the dish is infused for about half an hour.
It should be noted that the ear from the heads of salmon has a strong rich broth. If you cook this dish at the stake, then, in addition to the taste of vegetables and fish, it will be saturated with smoke, which will make it more saturated. Spices are most often used for fish soup in a minimal amount, since they can kill the fish taste and aroma. Sometimes they take several types of fish. In any case, the resulting dish can impress guests and home, especially if it is made from self-caught fish.