Mountain trout ear with tarragon

Where fast narrow rivers are rapidly running in the mountains and trout are splashing in them and fishermen are camping, there is always a pot in which a fragrant mountain trout ear with tarragon is slowly bubbling. I read her culinary recipe in one of the magazines for anglers, and since you can "catch" trout with coins in the fish department of the nearest deli, I decided not to delay and cook mountain fish soup as soon as possible. The trout was cleaned and thoroughly rinsed and put in a saucepan, without cutting the carcass, only freeing it from the entrails and scales. Immediately added a whole onion head, peeled parsley root, potatoes cut into rings of medium thickness and boiled for twenty minutes at a low boil. I pulled the fish out of the broth, which I seasoned with dried pitted dogwood, crushed walnut kernels, and a ground mixture of allspice and black pepper. Once again I brought the soup to a boil, lightly sprinkled with tarragon greens and the food was served to the table, and for the second - boiled trout with young boiled potatoes. It is important to remember that tarragon tarragon is a seasoning of Georgian cuisine with a pleasant, but unusually strong, smell and it should be used moderately, otherwise it can muffle the taste of the food itself. Although it is very tasty, but the mountain trout soup with tarragon has one property: it satisfies hunger, but at the same time the desire to sit on the shore with a fishing rod and catch at least the smallest perch wakes up, so "fishing" taste of this food.