Salmon belly ear with millet

Fish soup is fast, easy to cook - a novice hostess will also cope. Although beer is a very rare guest in our family, my husband loves various snacks to it. Salted salmon bellies, which we just eat with a side dish, are in special honor. However, I decided to cook some first course with them, so that millet was the grain.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.8

Salmon (bellies)

200

Millet

100

Potatoes

Carrots

Onion

Peppercorns (black)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 13 % 1 g

Carbohydrates 63 % 5 g

36 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients. To cook fish soup from salmon bellies with millet, we will need: water; salmon bellies (I took salty ones that go with beer, but you can also fresh); carrots, potatoes, onions; millet; allspice; black pepper before peas and salt.
Step 2:
Peel carrots and onions. Grate the carrots on a coarse grater.
Step 3:
Put a whole onion, grated carrots and peas of allspice and peppercorns in a saucepan. Pour cold water. Put the pan on the fire, bring to a boil and cook over medium heat for about 15 minutes until the carrots are ready.
Step 4:
Peel and dice the potatoes.
Step 5:
Sort the millet and rinse thoroughly.
Step 6:
Add salmon and millet to the pan. Simmer for about 5 minutes. It is necessary to cook it over low heat, then the broth will turn out to be as transparent as possible and many small pieces of fish will not float in it, as it happens when boiling violently.
Step 7:
Add potatoes. Add salt to the ear. Cook until the potatoes are ready for about 15 minutes.
Step 8:
Cover the pan with a lid and let the ear brew for about 10 minutes. Then pour into plates.
Step 9:
The ear is ready. You can pour it on plates and serve it to the table. Enjoy your meal!

The amount of selenium that enters the body after eating 100 g of salmon is equal to 66% of the daily intake of this element. Fish contains a significant amount of polyunsaturated fatty acids, which have unique properties. Salmon fat is beneficial, it is necessary to maintain health at all systemic levels. Salmon species contain about 2.5 g of fat per 100 g of product. The activity of fatty acids and minerals leads to the strengthening of bone tissue, vascular elasticity, and the removal of arterial spasms. This property helps to strengthen capillaries, and is also a kind of preventive remedy for diseases of the cardiovascular system.

Salmon bellies &mdash; are not the most delicious part of the fish, and are used mainly as snacks to drinks. Nevertheless, the bellies are rich in vitamins, minerals and have a number of useful properties: it is recommended that women eat bellies during pregnancy to saturate the mother and child's body with useful elements; the product reduces the symptoms of psoriasis; due to the high content of omega-3, eating salmon in moderation will help prevent obesity, which mainly occurs due todue to the lack of fatty acids in the body; the work of brain cells improves; the abdomen reduces inflammation in arthritis.

Bellies can be a great source of energy for athletes before training.