An original recipe: a trout ear

From red fish you can cook a lot of delicious dishes, not only baking it in the oven, but also adding to various kinds of soups. The soup from trout (photo, recipe and recommendations - in the article), prepared for the arrival of guests, will fill your house with an amazing aroma. This is a full hearty dish, which is served with white or black bread.

Fish soup: angler's recipe

Red fish are easy to prepare, it does not leave a sharp odor in the broth, it has a bright taste and gives a good flavor. In other words, it is an ideal product for an ears. You can use both steaks of large fish, and small gutted carcass. It is undesirable to remove the skin and cut fins - from them the broth becomes more rich. It is this saturation that implies the prescription. The trout ear is made from two kilograms of fish. You will also need three liters of water, three potatoes, one onion, a bay leaf, black peppercorn, a tablespoon of salt, one bunch of dill and a green onion. Preparation will take you no more than forty-five minutes. This is a very simple recipe.

The soup from trout will be prepared as follows. Fish taken entirely, you need to clean, clean the insides and mucus. Salt the cleaned carcasses, put them in the refrigerator for a while. Boil the water, dip the potatoes into it, diced, and when it reaches half cooked, add the chopped onion, bell pepper and bay leaf. Cook all together for about fifteen minutes. Then take out trout from the refrigerator, rinse off excess salt from it and dip the fish into the vegetable broth. On average, it should be cooked twenty-thirty minutes. Then the fish is removed and served on a separate dish. The soup is poured on plates, seasoned with chopped fresh herbs and served - for a cold evening it is an ideal recipe. The soup of the trout saturates and warms. Fish are eaten with their hands, washed down with broth. White or black bread is served to taste.

Finnish soup with red fish

This is a very rich recipe. The soup of trout is not inferior to it in anything, but lovers of cheese taste in soups undoubtedly prefer this particular dish. It will be cooked pretty quickly, and interesting taste nuances will be achieved by combining cream with herbs. It is these ingredients that will discourage some fishy odor and give the dish an unforgettable aroma. Instead of trout, you can use salmon (only necessarily one piece, not one fillet) - it will take about four hundred grams. Instead of cream - milk with a tablespoon of flour. For a rich soup, you need two medium potatoes, one onion, fifty grams of butter, half a glass of dill and chives and spices (sweet pepper, bay leaves). In cold water, cook fish. Add the spices twenty minutes before they are removed from the fire. Put the fish aside, pour in the broth potatoes, cut into small cubes, onion sauteed on butter. Pour cream or milk (one glass or slightly more), previously diluting a little cooled fish broth. Finish the fish from the bones, cut the flesh into pieces, add to the soup. Boil, remove from heat. Bon Appetit!