Some tips on how to cook an ear

Rare man does not like fishing, while an essential attribute of her is the ear, cooked at the stake. However, you can prepare this dish and at home, it can get no less delicious and fragrant, if you know a few tricks.

It is believed that the real ear should be cooked only from fresh fish, and certainly by river, and if frozen or canned fish is taken for this purpose, then fish soup is obtained . If we talk about how to cook an ear at home, you can porektomendovat for this purpose and the inhabitants of the sea, a great advantage of which is the minimum of small bones in the fillet.

Very delicious and rich the ear turns out, in the preparation of which fresh pike-perch is used. It will take about one and a half kilograms. The fish is well cleaned, washed, gutted, it is also necessary to remove the gills and cut it into thick chunks (small pieces may fall apart during cooking). The pot (and at home - a pan of 4-5 liters) is put on fire, and the water in it is brought to a boil. Here, put the diced potatoes and cook until half cooked. After this, chopped pieces of pike perch are added to the dishes, and the broth is left on the fire for about 15 minutes. By the end of cooking in the ear a glass of vodka is poured, everything is salted, peppered, seasonings and finely chopped greens are added. It is better to give the soup some time to brew, after which it is ready for use.

This soup is cooked from small fish, for example, ruff or perch. Before preparing an ear, fish is usually not cleaned so that the broth has the necessary stickiness. However, it is worth gutting and rinsing the fish well, and the perches have to remove the gills, otherwise the soup can be bitter. Prepared fish is put in the right dishes, poured cold water, to it are added a purified onion, parsley root and celery, salt. Boil the ear for about 40 minutes on a small fire, after which the broth is filtered, put on the plate again, it is added carrots, diced and lightly fried, as well as pieces of potatoes. Everything is cooked until the vegetables are ready.

There are many opinions about how to make an ear . For example, some advise small fish to boil in boiling water wrapped in cheesecloth, so that, if it breaks up, small pieces do not get into the broth. Talking about how to cook an ear, so that it turned transparent, you can recommend a pulling with the help of granular eggs. It is held like this. 2 tablespoons of caviar are ground in a mortar, the mixture is gradually filled with cold water, until the moment the mass begins to resemble a dough. After that, add a glass of cold and a glass of hot water, mix well. In the hot ear is poured one glass of the mixture obtained, brought to a boil and poured out the second part. The soup is cooked for about 10 minutes on low heat, stands for a while, the broth is filtered.

How to cook an ear that is tasty and rich? Another secret is the use of different types of fish at the same time. Most often use a combination of two or three species, but it is worth remembering that if you take a red fish, then it does not need to be supplemented.

Unlike other soups, vegetables are placed here in the minimum amount. Usually it is carrots, potatoes and onions. Spices, too, should not be carried away so that they do not interrupt the taste of the fish itself. Often used roots of parsley or celery, dill. Since the river fish is very quickly boiled, it is recommended to put it a little later than vegetables or to pull out for a while, when vegetables are cooked, and then put in a ready-made dish. Overcooked fish (especially river fish) become stiff.

Of course, before you cook an ear, the best option would be to catch fish for it on your own. This dish will have the most vivid taste, but the ingredients bought in the store can be a good option.