Before you learn how to cook ear from silver carp, it would not hurt to begin to ask what it is and what fish it is made from. And also if the heads of silver carp are suitable for cooking tasty and nutritious fish soup.
Ear
Translated from Indo-European, it means "decoction". This is an ancient dish of Russian cuisine. It used to be called any soup soup. But now only fish oil bears this name. Thus, the full definition of this concept is as follows: a transparent and slightly astringent concentrated fish broth.
It is advisable to cook fish soup from one rather than several varieties of fish. Unlike fish soup, not all types are suitable for its preparation. Use those varieties whose meat is tender, sticky, with a sweet taste. Herring, roach, bream, catfish, etc. are not suitable here. Sea fish, as well as whitefish, pike perch, ruff, etc. are desirable. The most important condition: the fish must be fresh. It is advisable to take live.
Silver carp
This is a freshwater fish, but not inferior to marine in the amount of fat. The meat of silver carp is tasty and tender. It is rich in vitamins and is a complete source of protein. Widely used in diet food. Its frequent use reduces the amount of cholesterol in the blood. For those who prefer to cook an ear from a silver carp caught with their own hands, it is important to know that it is possible to catch it from the first half of May to the second half of September.
The ear from the heads of silver carp is a very tasty, fragrant and satisfying dish. There are many recipes. Therefore, it remains to present some of them, and the choice is up to the reader himself.
Recipe number 1: with the addition of tails and fins
To prepare fish soup from two heads and tails of a silver carp (you can also add cut fins), firstly, we need to remove the gills and thoroughly rinse the heads and tails under cold wastewater. Put them in a pot of cold water and put on high heat.
While the contents of the pan are boiling, two onions must be peeled off, washed and finely chopped. Three to four potato tubers are also peeled, rinsed and diced. As soon as the water with fish heads boils, the fire must be reduced and continued to boil for about an hour, but already on low heat.
After an hour, get the fish out of the pan, and put onion and potatoes in the broth and cook until tender. When the vegetables are almost ready, add bay leaf, salt and pepper. Ear from the heads of silver carp continue to cook for another 3-5 minutes. Then turn off the fire, pour vodka. Then we mix and cover for 15-20 minutes. The ear is ready. Can be served.
It is interesting that this dish is more nutritious and rich from heads than from fish fillets.
The ear from the heads of silver carp demanded from us:
- 2 heads of silver carp (also tails and fins);
- 2 onions;
- 3-4 potatoes;
- 20-30 grams of vodka;
- bay leaf, salt, pepper;
- 1.5 hours of cooking.
Ear from the heads of silver carp - recipe number 2
The second recipe differs from the first by adding carrots, semolina and black peas.
And more specifically, we still remove the gills from the heads, wash them thoroughly, lower them into water with cold water and put on high heat. As soon as the water boils, we reduce the fire and continue to cook, but not for one hour, as in the first recipe, but only 20 minutes. While the heads are boiled, clean, wash and chop one onion, one carrot and 3-4 potatoes. Carrots can also be grated. Before you put vegetables in the broth, it should be salt and pepper. And now we add in turn: potatoes, when it is almost ready, add onions and grated carrots. If the carrots are cut with a knife, we put it together with potatoes. Boil the vegetables for another 10 minutes. Now add 3 tablespoons of semolina - another 5 minutes, and now it's time to season the dish with black peas and bay leaf - another 3-4 minutes. Then pour 40-50 grams of vodka into the ear and turn off the stove. Close tightly with a lid and leave to brew for a few minutes. The ear from the heads of silver carp is ready, you can serve it on the table.
In both recipes, you can optionally add dill, parsley. Greens gives a beautiful look to the dish. But to connoisseurs of fish soup aroma, greens may just seem superfluous. Bon Appetit.