What is the difference between pink salmon and fish soup? Now, of course, you can recall the jokes that if there is a hundred grams, you need to cook the ear. If not, fish soup. But many chefs will answer you in a different way: in a real ear there is nothing but potatoes, fish, spices and onions. This is most commonly accepted.
But still, quite often you can find recipes that involve the use of various additives: from cereals to tomatoes. But do not argue. It’s better to just start preparing a modern version of the ear of their pink salmon or you can also call it “the ear from the head of pink salmon”.
General tips
Before you cook fish soup from any kind of fish, read these tips.
Some types of fish, such as bream, roach, gudgeon, mackerel, ram and gobies, are absolutely unsuitable for making fish soup.
Cooking fish soup is best in clay or enameled dishes. But aluminum does not fit at all.
You can tint the pink salmon ear with saffron. Just do not overdo it with it, spices should not interrupt the taste of fish.
You can eat fish soup both hot and cold. Remarkably under it go rye bread, a pie and a fish pie.
Pink salmon
Ingredients:
- Kilogram pink salmon;
- One onion;
- Two bay leaves;
- Two potatoes;
- Salt, parsley and dill;
- Pepper;
- 10-15 pieces of small ruffs (if you find).
To make pink salmon fish soup you will also need:
- a sharp knife;
- a three-liter pan;
- cutting board.
Cutting pink salmon
Start by cutting off the head and tail of the fish. Now gut it. Carefully flatten the pink salmon along and remove all the bones. Just do not immediately give them to the cat, let him wait a bit. What's next? Your next steps depend on whether you found a ruff. The thing is that in Russia in the old days, the ear of pink salmon, boiled in broth from ruffs, was very appreciated.
Boil small fish
There are no troubles with ruffs: they do not need to be washed or cleaned. You can add them to your ear as is. Just for starters, still gut, otherwise you will get a "wonderful" taste of the entrails of fish in the broth. Only when you gut the ruff, be extremely careful, because it is very easy to prick about them. And the wounds after them are very painful.
After that, take a piece of ordinary gauze, tie a ruff in it and dip them in a pan with cold water. Let them cook for a while. Only for a short time, about fifteen minutes after boiling over low heat is enough. Remember to remove foam from time to time.
Now take out the cheesecloth, strain the broth and put in it the waste remaining after cutting the pink salmon (head, tail and fins). Just be sure to remove the gills from the head, so the taste of the fish soup will be better. Everything, a double broth for the fish soup is ready, and finally, you can give the bones to the cat. Get a kind of ear from the heads of pink salmon.
Cooking fish soup
Add the onion to the boiling broth. You can whole, you can cut into two halves. Unclean will do too. Onion peel will give the ear a beautiful reddish color. In the same broth, put the pink salmon fillet, cut into pieces, and finely chopped potatoes. If you add dill stalks, it will be even better.
For a small amount of time until fully cooked, put pepper, salt and bay leaf in a pan. Ear of pink salmon is brewed quite quickly, about 20 minutes. But remember that after cooking it should stand for another 8 minutes under a closed lid.
Serving to the table
Before the ear of pink salmon is served on the table, remove the dill stalks and boiled onions from it. They have already done their job: given away the aroma. After spreading the ear on plates, sprinkle it with finely chopped greens.
Understand why the ear is called double or triple? Broth without ruffs is double, with brushes - triple.
Bon appetit to you and your family! Enjoy this wonderful dish that was invented so many years ago.