Prudent housewives know how to properly use fish heads, fins and tails. From these products you get rich first courses that are not ashamed to treat friends and relatives. And if you used “noble” fish varieties for cooking dinner, then from the leftovers you can get a wonderful soup. How is the ear prepared from the head and tail of a trout? You will learn the secrets of cooking and recipes from our article.
Ear "Navarist"
You will be surprised, but a thick and hearty soup can be made from fish heads and tails. Therefore, do not rush to throw away these useful products. It’s better to carefully study our recipe and repeat it in your kitchen.
Ingredients:
- The heads and tails of the trout are three each.
- Onions - one piece.
- Potatoes - 4-5 medium.
- Bay leaf.
- Peppercorns - 10 or 12 pieces.
- Eggs - five pieces.
- Chives - one bunch.
- Salt to taste.
How to cook an ear from the head and tail of a trout? The recipe for a delicious soup is very simple:
- Pour cold water into the pan and set the dishes on fire. When the water begins to boil, lower the heads and tails into it. Boil the broth for at least half an hour, remembering to periodically remove the foam.
- When the specified time has passed, strain the liquid. Cool the fish pieces and then separate the meat from the bones. Return the pulp to the broth.
- Peel the vegetables, then cut the potatoes into small cubes and the onion into half rings. Dip the prepared foods in the soup. Add salt, spices and bay leaf.
- Boil the eggs in a separate saucepan, peel them and chop them coarsely (you can just cut them in half)
- When the potatoes are ready, remove the ear from the heat.
Arrange the soup in plates, lay eggs and finely chopped green onions in each serving.
Ear with rice
What ingredients are needed to make a delicious trout ear? Head and tail! The recipe for a hearty and beautiful soup read below.
Required Products:
- Fish head and tail.
- Two onions.
- One carrot.
- Three tablespoons of rice.
- Five potatoes.
- One bunch of greenery.
- Salt, vegetable oil and spices to taste.
How to cook an ear from the head and tail of a trout? You will learn the secret of a delicious dish when you read our instructions:
- Rinse the fish pieces thoroughly and send them to the pan. Put peeled onion, bay leaf and a few peas of allspice to them. Fill the food with cold water and send them to the stove. Once the broth boils, reduce the heat and cook it for another 20 minutes.
- Remove all food from the pan, and strain the liquid.
- Return the pan to the fire and put in it well-washed rice. When it is half ready, add diced potatoes.
- In a pan, fry the onion, sliced in half rings, and grated carrots. Add to them spices for fish, including coriander, a mixture of peppers, thyme and paprika.
- When the potatoes are ready, put the frying pan and fish in the pan (the pulp must be separated from the bones).
Salt the ear, add spices and finely chopped herbs. When the soup boils, turn off the heat and let the treat stand for a quarter hour. After that, pour it on plates and carry it to the table.
Ear with millet
For this simple dish you will need:
- Head and tail of a trout.
- 400 grams of potatoes.
- 100 grams of millet.
- One onion.
- Salt and spices.
Recipe:
- Dip chopped potatoes into the hot fish stock .
- After a quarter of an hour, send millet washed under running water to the pan.
- Lastly, place finely chopped onions, salt and spices in your ear.
Ready soup should be allowed to infuse for half an hour.
Trout ear “Head and tail”. Recipe with photo
Thrifty housewives can cook gourmet soup without special economic costs. For this dish you will need:
- The tail and head of a medium-sized fish.
- Bulb.
- Carrot.
- Three or four potatoes.
- Half a glass of 20% cream.
- Two liters of water.
- Two bay leaves.
- Dill.
- Allspice.
An ear from the head and tail of a trout is prepared as follows:
- To get started, process the parts of the fish, rinse them and remove the gills. After that, put them in a pan and fill with cold water. Put the dishes on the fire and bring the broth to a boil. Put bay leaves, peeled onion and a few peas of pepper to the fish.
- Peel the vegetables, then cut the carrots into cubes and dice the potatoes.
- After half an hour, strain the broth, disassemble the head and tail. Return the meat to the pan, send the prepared vegetables there.
- When the soup is ready, pour warm cream into it.
Pour the ear and sprinkle each serving with chopped dill.
Finnish style creamy ear
Cooking fish fillet in our times of crisis is not very cost-effective. However, there is a great way out! You can cook delicious Finnish soup with a minimum amount of food and in a fairly short time.
Ingredients:
- Bay leaf.
- Garlic to taste.
- Greens.
- One carrot.
- One onion.
- Head and tail of medium trout.
- Bell pepper.
- Potatoes.
- Cream cheese - one piece per liter of broth.
How is finnish style trout ear and tail prepared? Read the recipe below:
- Process and boil the fish in cold water.
- Half an hour after boiling, get your head and tail.
- Put potatoes, chopped onions, chopped bell pepper, chopped garlic and black pepper into the broth.
- Add spices and fish meat.
- Dissolve the cream cheese in a small amount of broth or water, and then add the mixture to the broth.
Garnish each serving before serving with fresh herbs. If desired, you can put in each plate a slice of lemon or a little lemon juice.
A simple recipe for trout head and tail soup
Fragrant creamy soup will surely find fans in your family. Even if your family does not like the ear too much, they will definitely like this option.
Required Products:
- Two tablespoons of butter.
- Leek - two pieces.
- Potatoes - one and a half kilograms.
- Tail and head - one each.
- Bay leaf.
- Salt, dill and pepper - to taste.
- Water - six glasses.
- Cream - one liter.
Recipe:
- Cook the fish broth as described above. Strain it, and then separate the pieces of trout.
- Take a clean pan and set it on fire. Put butter on the bottom.
- Sauté the leek, cut into strips, until soft.
- Pour in fish stock, add salt and spices to taste.
- Put potatoes, cut into a medium cube, and then pieces of trout in the pan. For flavor add bay leaf and cook the ear for five minutes.
- Pour in warmed cream, chopped herbs and another spoonful of butter into the soup.
Warm the ear over medium heat for several minutes, and then immediately serve it to the table.
Hungarian soup
Enjoy the amazing combination of juicy fish and paprika! A beautiful and bright dish will delight not only with taste, but also with its appearance.
Structure:
- Trout - tail and head.
- Potatoes - two pieces.
- Bell pepper.
- Tomatoes are two.
- Onions are one thing.
- Tomato paste - one tablespoon.
- Sweet paprika - one teaspoon.
- Hot paprika - a quarter teaspoon.
- Egg.
- Bay leaf.
- Ground black pepper - two pinches.
- Dill and parsley - 20 grams.
- Vegetable oil - two tablespoons.
- Salt is a teaspoon.
- Water - three liters.
How to cook a Hungarian ear:
- Prepare the broth from the head and tail of the trout with the addition of bay leaf and peas of black pepper, separate the pieces of fish.
- Fry the onion until golden brown, then add paprika to it. After a couple of minutes, put in a pan peeled and finely chopped tomatoes, as well as tomato paste.
- Bell peppers and potatoes cut into strips. Send the vegetables to the broth and cook them for seven or eight minutes.
- Put fish and sauce in your ear. Bring the dish to taste with salt and pepper.
When the ear is ready, beat the egg and pour the mixture in a thin stream into the pan (this step can be omitted). Serve the dish to the table, decorating it with fresh herbs.
Conclusion
We will be glad if you like the ear from the head and tail of the trout. As you can see, only the most affordable foods are needed for this dish. Thanks to our recipes, you can save your family budget by treating your loved ones to a delicious and satisfying soup.