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Trout ear head and tail

Trout ukha from the head and tail

A delicious fish soup for seafood lovers! We're making ukha — a Russian fish soup — from the head and tail of a large trout. You can serve it on a holiday table, say, on the second day of a big celebration like a wedding or anniversary. It's just as good for an everyday family meal: rich and hearty!

naniki

Recipe author

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Composition / ingredients

Servings:

Trout (head and tail)

Potatoes

Carrots

0.5

Onion

0.5

Bay leaf

Peppercorns

Lemons

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 65 % 13 g

Fats 5 % 1 g

Carbohydrates 30 % 6 g

88 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you cook ukha from a trout head? Gather the ingredients from the list. Try to pick good-quality, fresh, unblemished ones — especially the fish. Wash the vegetables well and peel them.
Step 2:

Rinse the trout head well under cold running water, remove the gills, and scale the fish. Rinse it once more under running water.
Step 3:

Put the trout in a pot. Add enough water to cover the fish completely. Set it on the stove and bring to a boil.
Step 4:

Cut the onion, carrot, and herb stems into large pieces. You can add half the onion with its outer skin still on — it'll give the broth a golden color and extra nutrients. Add the vegetables to the boiling broth after skimming off the foam. Cook for about half an hour if you're using a large trout (my head weighs a kilogram).
Step 5:

Lift the cooked fish and vegetables out of the broth, let them cool a little, and strain the broth. Keep in mind that trout is a very fatty fish, so the broth will be rich — you can split it into 2 batches. I diluted my finished broth by half with water, pouring half into another pot.
Step 6:

Cut the peeled potatoes and the other half of the onion into small cubes. Add the vegetables to the broth and cook until half done.
Step 7:

Pick the trout meat off the head and tail. Drop the fish into the ukha, add the spices, and bring it to done over low heat.
Step 8:

The fragrant, rich trout ukha is ready! Serve it with lemon and fresh herbs.

The head and tail are what most often go into trout ukha. The soup comes out very rich and hearty.
If your family is small, you don't have to use all the broth, since it's very concentrated and rich. If you like, you can add a grain such as millet or rice. When serving, be sure to offer a slice of lemon — it cuts the richness a bit — along with fresh herbs.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
For this recipe, it's better to use fresh fish rather than frozen.
To keep your eyes from stinging when you slice onions, rinse the onion and the knife in cold water. Rubbing the cutting board with a piece of lemon before slicing keeps it from soaking up the onion smell.