Earlier in our country it was possible to meet fish ear from those species of fish that were found in our waters. It turned out this way: what kind of fish I caught, I ate one. But today, fortunately, salmon fish has become quite affordable, which means that it has become possible to cook trout fish soup.
Trout ear
Ingredients:
- two heads of fish and its spines;
- 8 pieces of potatoes;
- 3 medium-sized onions;
- two carrots;
- 20 grams of butter;
- salt and pepper (choose the amount yourself).
Cooking:
Pour four liters of water into a liter pan and set it on fire. While the water is boiling, peel the carrots and onions, finely chop everything and fry as usual until golden in butter.
Peel and dice the potatoes. Put vegetables and trout in boiling water . Cook on low heat until cooked. At the end of cooking, you need to salt and pepper the ear. Allow the dish to brew for an hour before serving.
Trout ear with grits
Want to make trout fish soup even more satisfying? Then, in addition to vegetables, also add cereals, wheat, for example.
Ingredients:
- 400 grams of trout;
- 400 grams of potatoes;
- one small carrot;
- one small onion;
one third of a glass of wheat groats;
- 2-3 pieces of bay leaf;
- pepper, salt and greens (choose the amount yourself).
Cooking:
Rinse the fish, fill it with cold water and put the pan on the fire. Bring to a boil and cook another 20 minutes after that. But only on low heat and not forgetting to remove the foam. Then remove the trout from the broth. Strain it and return to the fire again.
The fish pulled out of the broth must be disassembled into small pieces, removing the skin and removing the bones. Peel onions, carrots, and potatoes. Cut the last into cubes, carrots into rings, and leave the onions whole.
Put vegetables in a boiling broth, and when the water boils, add the wheat groats again. It is necessary to cook the ear until the vegetables are ready. For a small amount of time before the dish is completely cooked, put the fish in a pan, add bay leaf, pepper and salt. At the very end of cooking, add finely chopped greens. Let the trout ear stand for half an hour and you can serve it to the table.
In almost the same way, trout ear is prepared with the addition of pearl barley. It turns out no worse to taste.
So, pour 2.5 liters of water into the pan. Put 3 tablespoons of pearl barley and a tablespoon of salt in it. Boil the cereal until half cooked. At the same time, cut all the vegetables and fry the onions and carrots in vegetable oil. Add potatoes to the pan, cook for 5 minutes and add the fried carrots and onions.
Cut the trout into layers, put it in a boiling broth and cook for 5 minutes. At the end of cooking, add salt, pepper and add greens.
Trout fish soup with cream
Quite often cream is added to soups of red fish, so-called trout ear is obtained in Finnish. Thus, you can get a very rich and satisfying soup with a delicate taste.
Ingredients:
- half a kilogram of trout;
- half a kilogram of potatoes;
- 200 grams of cream;
- 4 onions;
- pepper, salt, parsley to taste.
Cooking:
Wash and slice the trout. The scales do not need to be cleaned. Peel the potatoes, cut them into cubes. Peel and finely chop the onion. Take a deep pan, put the potatoes on the bottom, then a layer of onion, onion - pieces of trout. Only fish need to be laid so that the scales are at the top.
In a separate pan, boil water and pour trout and vegetables with it so that they are completely covered with water. Add salt and pepper. Boil your ear for 15 minutes over medium heat. Add a cream a couple of minutes before the end of cooking and bring the ear to a boil.
The finished dish should be infused for 10 minutes, then finely chopped parsley is added to it and served to the table.
Enjoy your meal!