Trout soup

Nutritious and healthy salmon soup is the basis of a healthy lunch. We decided to pamper the family and baked trout fillets in the oven. But we still have heads and spines. Trout is a noble fish and it's a pity to throw away the leftovers. Is it possible to cook some kind of food from the heads? I answer - it is possible. There is a culinary recipe for soup called "Golden Ear". And for us, this is an opportunity to cook a full two-course lunch, which will take us only two fish. I note that trout ear is a very good recipe, worthy of letting in not only trout leftovers.

UO-Shu

Recipe author

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Composition / ingredients

Servings:

Trout (heads with spines)

Potatoes

Onion

Carrots

Butter

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 10 % 2 g

Carbohydrates 50 % 10 g

82 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 55 min

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Cut carrots and onions into small cubes, about 0.5 cm on each side. Put butter in a frying pan and fry the vegetables in it until golden brown. I advise you to put the onion first, and when it starts to fry, add the carrots. While we are doing this, water in a saucepan is already boiling on the stove - about 2.5 liters. Potatoes are cut into cubes, larger than carrots several times.
Fried vegetables, potatoes and trout heads are thrown into boiling water, brought to a boil, turn down the heat, salt, pepper and cook until tender.
The ear should stand for about an hour, it is better to leave it on a hot stove for this and close the lid.
We serve it on the table, sprinkled with chopped green onions or dill.