Goal, as you know, is traditionally tricky! And a real fishing dish - ear from ruffs - a vivid confirmation of this. Yes, yes, the most delicious it is obtained not from some salmon and sterlet. The whole secret is in small and prickly fish, but appetizer of this stew during the day, as they say, can not be found with fire. And also at the stake, in nature, under a glass or two of little white! However, the ear from the ruffs can be successfully cooked in ordinary kitchen conditions. Well, let's try?
Ear of ruffs. Base Broth Recipe
Ruff, of course, is considered weedy fish, and some even tend to throw such prey out or return to the river for fishing. It is also used to feed the mustachioed-striped brothers of our lesser ones: they are surely ruffled to their taste in raw or boiled form. And only experienced fishermen know the secret of making a real branded stew. And yet, for example, the main secret of the notorious "royal" fish soup is a double broth. And the first of them, the basic one, is prepared precisely from a ruff and other small fish. This gives the dish a wide range of tastes and aromas.
Simple ingredients
The ear from the ruffs is prepared very simply. We need such products: about a kilogram of fish (ruff in our case), a pair of onions, a pair of medium-sized potatoes, parsley, black peppercorns, salt to taste, celery root (but you can do without it perfectly), vegetable oil, fresh herbs . Some also add cereal, but the ear from a ruff, the recipe of which is now in front of you, does not contain this component.
Preparatory work
In order to build a delicious ear, the first thing you need is proper preparation of the fish. The question of how to clean a ruff is the headache of some housewives. After all, the scales of this fish are small and very tightly sits on the body. In fact, everything is simple: you need to gut the ruff, rinse thoroughly in running water. Some experts advise salting the fish after gutting it, and then rinsing it again in water. But the scales can not be removed at all, since during the cooking process it will be easily and simply lagging behind, and you will still carefully filter the broth all the same. So do not worry: not a single flake leaks.
Stages of a Long Way
- We put a pot (or a cauldron - in fishing conditions) with water on fire.
- Until the water boils, we chop the vegetables. We clean the bulbs and cut them into cubes (you can use feathers if anyone loves this). We clean the carrots and three larger graters. A possible option is to give the ear a beautiful appearance: fry the onions and carrots in vegetable oil until golden. But you can not do this (especially in the field).
- Then peel the potatoes and cut them into cubes.
- Our water has already begun to boil, we dip a ruff into it, add the celery root and lavrushka, add a little salt and cook for about 15 minutes.
- When the fish is almost ready, take it out of the pan, and carefully filter the broth (a small sieve or gauze, folded many times, is useful). Then we put the resulting liquid again on fire in a saucepan, putting there also chopped potatoes. Cook for 10 or 15 minutes (may depend on the type of potato).
- Next, add the remaining vegetables and peas. Boil the broth with vegetables for several minutes until the potato is ready - full.
- We disassemble the ruff fish on a board or plate "for spare parts", separating the heads, skin with scales and bones. Put the flesh into each serving plate and pour the broth with vegetables. Sprinkle with chopped fresh herbs, taste like a glass of cold vodka. Such a dish is used perfectly in nature, in the open air, where it still smells of smoke, which gives the dish an excellent marching aroma.
Ruff ear at home
The ingredients remain almost the same. The ear from the ruffs, by the way, can be flavored, as mentioned above, with a pair of spoons of rice, millet, barley or other cereals. It is only necessary to thoroughly rinse it thoroughly in running water. The preparation of this dish largely coincides with the first recipe, but here we will use the double broth method.
We just cook
- First, the broth from the ruff is cooked, as the base. The fish can not be cleaned of scales, but only gutted properly.
- When the ruffs are already thoroughly boiled, turn off the fire, and disassemble the fish into its components: nevertheless, there is a little pulp that will be used in the ear.
- The broth itself is carefully filtered.
- Add vegetables with millet (or other cereals) to the pan with strained broth and the resulting ruff. We boil all this for another 10 minutes, after which we take the fillet of another fish (large perch or pike perch is perfect), cut into small pieces and put into the container, adding seasonings.
- In ten to fifteen minutes the ear from the double broth ruffe is ready. In the finals (as experienced fishermen advise) we add a glass of good vodka to the pan with the dish (20-30 grams will be enough). Turn off the fire and let it brew for about fifteen minutes.
- We serve the fish soup to the table, pouring it into portioned dishes, sprinkling with fresh chopped herbs. Bon appetit to all!