The ear is a wonderful, indispensable invention of mankind! And hearty, and rich, and not too high in calories. In many countries, it is a national dish. In practice, this fish soup is boiled from any fish (some believe that it is only from predatory fish, some - that from different species). There are many options with the addition of various components: rice, millet, spices. We offer you a dish: ear from the head of a silver carp. It is quite economical, because the heads and tails of fish are usually inexpensive, but very nutritious and taste good.
Main ingredients
The heads of a silver carp - you need to take a couple to a large pan, you can add tails. Vegetables: potatoes - half a kilogram, carrots - a couple of medium-sized pieces, onions - a couple of heads, a glass of rice, herbs, spices, vegetable oil.
Product Preparation
The ear from the head of a silver carp is usually cooked in a large saucepan. First, the heads themselves take up a lot of space. Secondly, the fish soup (like Ukrainian borsch, for example) refers to dishes that are especially good when “insisted” - on the second, third day.
We buy several goals of silver carp (you can also grab the tails). The fish heads are thoroughly cleaned of scales, the remnants of the insides, we pull out the gills, rinsed inside and out with cold water. Some cooks still take out their eyes.
We clean the potatoes, wash them, cut them into large pieces or straws. We clean the carrots, wash them, cut them into large cubes (it is not recommended to rub on a grater, since the grated carrots absorb a large amount of fat). Finely chop the onion. Rice must be washed and soaked briefly in cold water to cook faster. Having prepared the products, we proceed to the preparation of a dish called "Ear from the head of a silver carp." Remember that all the ingredients are cooked quite quickly, so the whole process will take you no more than an hour.
Ear from the heads of silver carp: how to cook?
We take a good frying pan with non-stick coating, heat it. In vegetable oil, lightly fry the carrots and onions. Meanwhile, in a large saucepan, we cook the broth from the heads prepared in advance. He will be ready in half an hour. Then - according to the rules - it is necessary to pull out the heads, cool and “disassemble” them, separating the pieces of meat from the bones. Filter the broth to completely eliminate the ingestion of bones and scales in the ear. Put the meat selected from the heads back into the pan and pour the strained broth. Bring to a boil. We put prepared rice and potatoes. A little later - add the fried carrots and onions. Tasty ear from the head of silver carp is ready. Before the readiness we throw some spices for fish, herbs. Serve hot as a full first course to the table.
Some secrets
- Try replacing rice with millet. It is good to cook such a "fishing" ear in nature, on a fire, in a special pot. It will turn out so much tastier.
- Pour a glass of good vodka (not more than 30-50 grams) into your ear just before the final. This kind of "hoppy" ear is usually cooked fishing in the midst of avid fishermen.
- For home-made soup, some cooks sometimes use home-made bread kvass . Also, right at the end of cooking, pour a glass of kvass, bring the dish to a boil and immediately turn it off.
- In order for the broth to turn transparent, you need to put the whole onion in the pan. And in order to neutralize the persistent characteristic fish smell, sweet peas and bay leaves in small quantities are placed in the cooking broth.
So the ear is prepared from the head of a silver carp. The recipe for its preparation is simple. Ingredients available. Why not try cooking?