Remember, like a classic: "Here is a hazel, offal, here sterlet a piece ..." But this is a royal version of the dish. But the ear of the bream is more democratic. In addition, today, to cook it, it is not necessary to go fishing. This fish can be bought in supermarkets. Therefore, if you love the bream ear so much, then you can cook it at any time of the year - there would be a desire!
Ear for lunch
According to the opinions of most avid fishermen, this dish is cooked in a pot: at the stake, in nature - exclusively and irrevocably! But what can you do if you want fish soup from bream at home, so to speak, realities? When you cook a meal according to this recipe in your kitchen, be sure to call some fisherman you know. Let him try and express his personal opinion. Feedback will probably be positive. So let's get started.
Ingredients
To make fish soup from bream, we need the most uncomplicated ingredients. The main one is a fresh bream weighing up to one and a half kilograms (based on a three-liter pan). It is also necessary to prepare 3-4 medium-sized potatoes, onions and carrots (2 pieces each) and a handful of millet. Of the spices you will need dried dill, laurel and, of course, salt.
A simple recipe for bream fish soup
First you need to clean the bream. Of course, it will be more practical to ask the seller about it, but this is not always possible. For example, if you buy fish in a supermarket. It is important to make sure that the scales do not fly in all directions. For this, experienced housewives use a large plastic bag. But it’s better to gut yourself. If there is caviar or milk, then they can also be put in soup, after washing thoroughly.
After the "water procedures" we will do the cutting. We put the carcass with the back of ourselves, rip open the abdomen with a sharp knife, without dipping it deeply. So all the insides will remain intact. We take out the contents carefully, being careful not to damage the gallbladder. Otherwise, the fish will acquire unwanted bitterness. We remove the gills, cut off the caudal and dorsal fins. We wash the fish again.
We put a pot of water on the stove, putting there peeled carrots and onions. When it boils, put and millet to make the ear more satisfying.
Cut the potatoes into arbitrary pieces, after peeling and washing it.
We cut bream into large pieces. If caviar and liver are caught in the entrails, all this can also be used to make the dish more rich.
Throw potatoes into the pan, then prepared pieces of fish with giblets. Cook over low heat until the vegetable is cooked. Shortly before the end, we introduce lavrushka and dill (in a small amount) and salt.
A good solution is to pour a glass of good vodka. This, according to fishing traditions, adds a special relish to the ear of the bream. But even if you do without such a piquant supplement, the first one will still turn out delicious.
Turn off the fire, let it brew for 15-30 minutes under the lid. You can serve on the table, sprinkling a serving of fresh herbs!
A few general recommendations
Fish is the main ingredient in the ear. Therefore, do not hammer in a natural authentic taste with a huge amount of spices. A bunch of dill and bay leaf will be enough.
Although the bream has a large number of bones, like many river species of fish, but it has many useful substances: potassium, phosphorus, etc.
How to check the readiness of fish soup? The pulp should be slightly behind the seeds. It is also important not to digest the dish, as it will turn out tasteless.
You can cook a lot of dishes to complement the ear from the bream. For example, fish pies. A good option would be crackers from oven-dried bread. A nice plus to the wide table will be sandwiches with caviar or fish balyk, pastries. In general, there is a field for the manifestation of your own culinary imagination.