Sterlet ear

Step-by-step cooking

1. Step 1:

   

   To prepare fish soup, take fresh sterlet, potatoes, onions, carrots and a lot of spices: bay leaf, peppercorns, dill or cumin seeds, water, salt, and herbs to serve. First of all, rinse the sterlet well, wash off all the mucus that the whole fish is covered with. I cooked not from frozen, but from fresh, we have large aquariums in the supermarket.

2. Step 2:

   

   Then the sterlet needs to be thoroughly gutted, the gills removed - they are small, and this procedure is not very convenient and pleasant. Now you need to rinse everything well again, cut off the head with adjacent fins, tail, fins. Put everything, except the carcass of the fish itself, in a saucepan, add the onion, cut in half and again in half, in large chunks, add chopped carrots, dill seeds, pepper peas, bay leaf in the same way and pour water over everything.

3. Step 3:

   

   Cook at moderate boiling under the lid for 20 minutes - depending on the size of the fish - I don't have a very large specimen - about 700 g - on the ear, I took the head, tail, fins and a part of the carcass cut across, it turned out four good portions of fish soup, ate with my husband for two dinners. If your sterlet is larger, then the head needs to be cooked longer.

5. Step 4:

   

   Meanwhile, cut the potatoes into cubes or cubes - as you like - and a little onion. Remove all the roots, spices and fish from the soup, strain the broth. Add potatoes and onions to it, cook until tender. At the end of cooking, add good pieces of sterlet to the ear - I cut it into steaks.

6. Step 5:

   

   Lower the sterlet steaks into the ear and cook for another 10 minutes until the fish is ready.

7. Step 6:

   

   Serve the finished ear of sterlet hot, sprinkled with dill greens. Sometimes, when serving, halves of hard-boiled eggs are put into plates.