Triple ear is an amazingly delicious and extremely healthy treat, which has a special cooking technology. It is it that makes it possible to achieve aroma, richness and transparency of the broth, in which a fish is added that has retained its consistency, and many vitamins.
Description
How to cook a triple ear with your own hands? In fact, this is absolutely nothing complicated, because the recipe for this traditional Russian dish is quite simple. Only one thing is important - to take into account the basic nuances and rules for the preparation of aromatic treats. There are several varieties of this delicious dish, but the classic recipe for a triple fish soup is considered one that uses zander, perch and red fish, for example, cod, halibut or sturgeon. Such a treat is always excellent.
It is believed that the traditional ear has a transparent, fragrant and rather rich broth made from several varieties of fish. Why not from one species? And all because each of them will give the finished treat a richness and a certain taste accent. For example, perch will give a dish of expressiveness, and halibut will give delicacy.
In general, to prepare a triple fish soup, you can use literally any fish, whether it is sea or river. For example, perfectly suited: carp, pike, pike perch, carp, roach, crucian carp, bream, ruff, rudd, cod. The main thing is to stock up on really fresh fish, and best of all, live.
How to cook your ear
In addition to the main ingredient, only potatoes, carrots and onions can be added to this dish. In fact, the ear does not require many vegetables. Some recipes even exclude carrots, while the onions are cooked whole.
The abundance of all kinds of vegetables in this dish is replaced by a large number of all kinds of spices and spices, which give it a unique taste characteristic only of the ear. As seasonings can be used: bitter and allspice, tarragon, dill, bay leaf, parsley and green onions.
To make a triple fish soup, the broth from one variety of fish is first cooked, and fillets of other varieties are added to the almost finished dish. So you can save a lot and make a decoction of the tail, spine and head. By the way, this broth turns out to be rather rich, aromatic and tasty, despite the budget.
Tips from experienced anglers
Of course, the most appetizing ear is deservedly considered one that is cooked not in the walls of the house, but surrounded by nature, at the stake. Real fishermen advise preparing a fragrant yushka from a fresh catch.
Of course, the best meal is cooked at the stake. A triple fish soup recipe will help you prepare a delicious dish at home. If you adhere to all the rules, the result will be a very fragrant, spicy, rich yushka.
Cooking secrets
In order to cook a really tasty, rich, fragrant ear, it is not enough just to know the recipe. You should familiarize yourself with the recommendations of experienced chefs - they will tell you how to achieve the desired result.
- The trick of cooking traditional Russian fish soup is to use the right proportions of spices, well-chosen fish varieties and varieties of vegetables. Equally important is the quality of the liquid from which the broth is cooked. The most delicious ear is one made from spring water.
- To get rid of the specific taste of fish, which is most often inherent in marine varieties, it should be sprinkled with lemon juice.
- It is worth saying that the broth should not boil and splash. For the sake of preserving the aroma and juiciness of the dish, bring it to a boil at maximum power, regularly eliminating the resulting foam.
- In order for the finished ear to turn out to be as light and transparent as possible, initially you need to fill the fish with cold, clean water.
- The broth should not be stirred too often. Especially if you are not going to change the fish used to another fillet. It is enough just to periodically shake the cauldron so that its contents do not inadvertently burn. After all, a fish is capable of quite quickly digesting, and if it is constantly stirred, you can get something resembling gruel instead of a beautiful golden broth.
- Small carcasses, like gobies, perches or ruffs, can be cooked in an unpeeled form, but previously gutted and with perfectly washed tummies. Otherwise, the finished ear will come out cloudy, with an unpleasant bitter taste.
- It is equally important to remember the time limits for cooking fish, which are determined by the varieties taken. For example, it takes about 10-20 minutes to prepare freshwater varieties, but it is quite enough for a marine variety to be on fire for only 10-15 minutes. Although, first of all, it is worth evaluating the size of the selected carcass and its pieces. After all, the larger they are, the longer they should be cooked.
Essential Products
A rich triple ear is a treat that deserves the highest praise. Such a dish is prepared quite simply, due to which it is popular among beginner cooks and experienced housewives. Making a real gastronomic masterpiece with your own hands using the proposed recipe for a triple fish soup with a photo is very easy. In addition, you can cook it not only after a successful fishing, but just for a family dinner - the result will still be excellent.
So, to make a triple fish soup according to the classic recipe, you will need:
- 5 small ruffs or perches;
- 2 zander, bream or whitefish;
- 300 g halibut fillet or cod;
- large onion;
- large carrots;
- 3 medium potatoes;
- parsley root;
- a handful of pepper peas;
- a few bay leaves;
- parsnip or celery;
- a couple of branches of dill;
- salt to taste.
As for the time, it will take about an hour.
Classic recipe for triple fish soup with photo step by step
- Step 1. First peel the carrots and onions, cut into large slices and burn them in a heated dry frying pan.
- Step 2. Fill the pan with water a little more than half. Put the fried vegetables and thoroughly washed roots of parsley and celery into a container. Salt water to your liking, reduce the power of the stove and cook for 15-20 minutes. Do not remove the lid from the pan.
- Step 3. For the first broth, take small carcasses, gut them, but do not clean. Rinse the fish well, pay special attention to the abdomen. Send the carcasses to hot but not boiling water. It is necessary to simmer the fish for half an hour, while regularly removing the emerging foam. Do not let the broth boil too much.
The second part of
- Step 4. In the meantime, fry cooked, prepare large fish. If necessary, remove all entrails and rinse thoroughly, preferably in running water. Cut the carcass into large pieces.
- Step 5. After the specified time, remove the pan from the stove and remove all the small fish from it. Wait until the broth settles and becomes transparent - usually it takes about 10 minutes.
- Step 6. Send half the prepared fish to the pan, as well as potatoes pre-peeled and diced. Cook the broth for 20 minutes over low heat. After the fish is cooked, remove it from the pan. Then remove the broth from the stove and let stand again.
The final stage
- Step 7. Return the pan to the oven and send the remaining raw fish, a small handful of pepper and a few bay leaves to it. As for spices, it is very important not to overdo it - too many spices can simply kill the real taste of fish soup. Cook the broth for another 20 minutes, after which vegetables and roots should be removed from it. Now return the first half of the fish to your ear. Finally, let the cooked treat brew for 10 minutes to make it transparent.
- Step 8. Serving a triple ear is customary with finely chopped herbs and, of course, a glass of a strong drink.