What is the best way to cook your ear? From any fish that is at hand. A classic dish (white soup of the ear) is prepared from such "individuals" as perch, pike perch, ruff or whitefish - they give an appetizing transparent broth, a certain tenderness, stickiness and, in some way, sweetness. A more original version - black ear - is created from more fatty varieties, such as asp, chub, carp, carp or carp. And for those who want to try the most delicious recipe for fish soup, you can recommend a dish called red or amber. Fish for him is taken the most expensive and unique delicious - beluga and stellate sturgeon, sturgeon, salmon and nelma.
Ideally, if a real fish soup is prepared according to the rules, the most important of which is to take on average three types of fish for cooking - at least two, maximum four. However, an amber dish can also be created from one variety - but this is precisely the exception that only emphasizes the rule. Depending on what kind of fish is chosen for cooking, the names of the dish — sterlet ear or, for example, Chudskoy’s ear, from smelt change.
It is important to remember that cooking soup will not be complete if you overload this dish with a lot of vegetables. Tasty and real - classic - "fish soup" will be obtained only with a small amount of potatoes, carrots and onions, and it is best to do only the latter (if you choose fresh, ideally - freshly caught fish). If this “ingredient” spent some time in the refrigerator, you will have to take the whole set, not to mention the large number of seasonings, spices and spices. Everything will come in handy - parsley root and greens, green onions and leeks, dill, different types of pepper. You can not do without bay leaf, parsnip and tarragon, and also - depending on the specific recipe - without saffron, ginger, nutmeg and anise.
So, all the spices are prepared, the fish is cleaned and waiting in the wings, and people around can’t wait to evaluate your culinary skills? Then you should choose a suitable recipe for fish soup and boldly get down to business. For example, you can cook an ear of ordinary fish from the sea. The list of ingredients is simple: prepared fillet of sea ​​bass, cod and halibut (500 gr. Each), onion (2 goals.), Carrots (1 pc.). In addition, you will need to take potatoes (3 pcs.), A little bay leaf, chopped leek, parsley, dill, half a slice of lemon and various seasonings and spices to taste.
To start this recipe, the fish soup recommends preparing the broth - pour water (1.75 L) into the pan, bring it to a boil, add salt, then put the cubes in cubes, “straws” of carrots, chopped parsley and onion. Such a fragrant broth should be cooked until the potatoes are soft, after which it will be possible to put spices and herbs in the pan, as well as large portions of fish. In ten minutes it will be possible to taste the ear and, if necessary, salt again. After this, the food can be cooked until cooked, and when serving, garnish with chopped greens and lemon.
The noble ear of elite varieties - red salmon fish - is prepared in a slightly different way. For it, you need to take salmon (900 gr.), Potatoes (4 pcs.), Onions and carrots (1 pc.), Peppers of various types, bay leaf and salt. First you need to boil water (2.5 l), put onion and carrots, chopped "straws", cubes of potatoes and pepper in boiling water, and after a quarter of an hour send small pieces of salmon there too. After this, as prescribed by the recipe for fish soup, the food should be boiled for about a quarter of an hour on a fire of the lowest intensity. Only after this “fish soup” is recognized as ready - it will only need to be seasoned with bay leaf and set aside for insisting. Before serving, such a dish should be poured into beautiful plates, sprinkle the prepared ear with spices to taste, garnish with greens and lemon slices.