Trout head ear with cream

Step-by-step cooking

1. Step 1:

   

   I bought a golden trout for salting, its weight is 1,400. But it is advantageous for those to take a whole carcass, they will be lucky, they will get caviar, and if not, then a noble ear will definitely have something to cook from. Wash the fish, scrape the scales, including the head. Gut, separate the fillets. And for the ear, put aside the spine, tail, fins, abdomen and head. Remove the gills from the head very carefully and rinse well again. Even a small fragment of gills will give the ear bitterness, remove carefully.

2. Step 2:

   

   Cooking a rich BROTH. I took 2 liters of water, for my taste, the concentration of the broth will be moderately fatty, but you can take a little less or more water. Put 1/2 onion and carrot, dill and parsley stalks, black pepper and sweet pepper or to your liking. I put the spices in a broth net. And of course all the prepared fish. Bring to a boil on high heat.

3. Step 3:

   

   Let it boil so that the foam rises. Remove the foam, add a little salt and reduce the heat to a minimum.

4. Step 4:

   

   Cover with a lid and simmer the broth for 20 minutes.

5. Step 5:

   

   Prepare the vegetables during this time. Wash and peel potatoes, carrots, onions. And how to cut them is a matter of taste. I finely chopped greens and onions, carrots into strips, potatoes into medium cubes. Sliced potatoes are stored in cold water so that they do not darken and excess starch comes out.

6. Step 6:

   

   Cooking The Roast. Put a piece of butter on a cold frying pan and all the onions and carrots at once. This is the rare case when the frying pan does not need to be pre-heated and vegetables thrown in some order. You don't have to cook the roast, but I cook like this even on a campfire, it's a matter of taste.

7. Step 7:

   

   Fry until golden brown, the onion is transparent, it is not necessary to fry longer. As in the photo and immediately remove the pan from the stove and stir for a while so that the onion does not burn.

9. Step 8:

   

   The broth was just cooked. Get the fish with a slotted spoon, and strain the broth through a sieve into another pan.

10. Step 9:

    

    Remove the pulp from the cooled fish.

11. Step 10:

    

    Cooking FISH SOUP. Bring the strained broth to a boil, add the potatoes, remove the foam, reduce the heat to medium-low. If necessary, we also salt and cook under the lid, almost until the potatoes are ready. It takes about 15 minutes, depends on both the potatoes themselves and the stove.

12. Step 11:

    

    When the potatoes have become soft, add the roast, wash off all the remaining oil from the pan with a broth, this will give a wonderful color and taste.

13. Step 12:

    

    Immediately put the fish, washed a leaf of lavrushka. Add heating to above-average. Pour in the cream, let it boil and turn off the stove, season with herbs. We try, if everything is fine with salt, close the lid and let it brew for 15 minutes, if necessary, add salt to taste.

14. Step 13:

    

    This is how the ear turns out; the potatoes are whole, but completely ready, as are the carrots. Fish and potatoes are just enough to make the soup medium in density. And what a broth turns out - it 's just a fairy tale ! There is no unpleasant fish smell in sight, noble taste and wonderful aroma..