Delicious ear from salmon heads

The ear is known in Russia for a long time, while its main advantage is its low caloric content and aromatic rich taste. It is believed that the real ear is better to cook from fresh fish, and you can use all its parts. So, the ear from the salmon heads is not difficult to prepare, but will allow you to fully enjoy this magnificent dish.

It should be noted that the salmon is quite fat and high in calories, so the ear from it will be rich and fragrant, even cooked in a home saucepan. If there is an opportunity to make this dish on the fire, then this option will be closest to the classical one. For cooking, you need a bulb, carrots, fish heads, potatoes, parsley stalks or dill, spices and salt. In the boiling water put a peeled onion and whole carrots, here is added greenery, the broth is left on the fire for about 15 minutes.

In a frying pan, grind a bulb with grated carrots. Potatoes are cleaned and cut into cubes, added to the broth. Purified from the gills and well washed head of salmon is also sent to the pan. Soup is allowed to pour for about 20 minutes. Then, the greens and cooked carrots with onion are removed with a noisy, and the roasted vegetables are laid out. After that, the ear from the heads of the salmon is salted, spices put, removed from the fire, and insists for a while. Serve it on the table well with rye bread or croutons.

It must be said that the ear from the salmon's head can also have the recipe for cooking. On a pot of 4 liters you will need two heads. They are pre-washed, gills and scales are removed. The fish is put in cold water, which is brought to a boil over low heat. If a foam is formed on the surface, then it should be removed with a noise. Onions, carrots and cauliflower celery are cleaned. From the potato, the peel is removed, after which it is cut into small cubes. In the fish broth, vegetables and laurel leaves, salt and pepper are laid out to taste. After the mixture has been boiled for about 5 minutes, potatoes are sent here and the ear from the salmon heads is left on the fire for 15 minutes. The fish is carefully removed, meat is extracted from it, which is cut into small pieces. Unbroken vegetables are also removed from the broth, leaving only potatoes here. On the plates the fish is unfolded, the ear is poured, the green grass is sprinkled on top.

Satisfied and rich will be the ear from the abdomen of the salmon with the addition of the head. Pieces of fish are well washed out, if necessary cleaned, all the excess is removed, put in a pan with cold water. After boiling, the broth is left on the fire for about half an hour. The result should be a rich, aromatic broth. Onion finely chopped, carrots cut into cubes. Vegetables are fried in a frying pan until golden brown. Peeled potatoes are cut into small pieces. From the soup gets the fish, cleared from the bones, the remaining pulp is crushed. Broth is filtered, put again on the stove, after boiling in it is put potatoes, fried vegetables, and cook until ready. Also, the ear is salted, you can put a variety of spices (but, more often than not, prefer bay leaf and black pepper peas). After the vegetables are ready, the fire turns off, fish pieces are thrown into your ear and the dish is insisted for about half an hour.

It should be noted that the ear from the heads of the salmon is distinguished by strong and rich broth. If you cook this dish on the fire, then, in addition to the taste of vegetables and fish, it will become saturated with smoke, which will make it more saturated. Spices are most often used for soup in minimum quantity, as they can kill fish taste and aroma. Sometimes take several kinds of fish. In any case, the resulting dish can hit guests and domestic, especially if it is made from self-caught fish.