Ear from the head and tail of pink salmon - the best recipes of delicious fish soup

The ear from the head and tail of pink salmon is an excellent budget solution for decorating the lunch menu on a fish day or the best way to dispose of fish parts that are not suitable for cooking other dishes. Even without the addition of fillets the soup can be tasty, satisfying and rich.

How to boil an ear from a pink salmon head?

Further from the offered recipes you will learn how much to cook pink salmon on the ear, what foods to supplement the dish and in what utensils it is possible to realize the technology. When you design any of the variations must take into account the simple rules:

1. The head of the fish must be rid of the gills and eyes, which can give the broth bitterness.
2. A special taste of the food will give the roots: carrots, celery, parsley, potatoes will make the dish full, and onions, spices and seasonings - fragrant and spicy.
3. The head and tail of the fish are poured with water and boiled for 25-30 minutes, after which the decoction is filtered and used as a basis for cooking the soup.

Ear from the head and tail of pink salmon - recipe

Ear from pink salmon is a simple recipe and does not require the presence of rich culinary experience or exquisite products. All that is needed to decorate the dish, as a rule, is in every kitchen. The laconic composition offered below can be supplemented at will with other vegetables, spices and spices of your choice.

Ingredients:

• head and tail of pink salmon - 2 pcs .;
• potatoes - 4 pcs .;
• onions and carrots - 1 pc .;
• salt, pepper, laurel, greens.

Preparation

1. The heads and tails are poured with water and boiled for 25 minutes.
2. Extract the fish parts from the broth, which is filtered and returned to the fire.
3. Add potatoes, carrots and onions, season the contents, boil.
4. Lay the flesh of fish, greens, remove the container from the fire.
5. After 10 minutes, the ear from the head and tail of the pink salmon is infused and ready.

Ear from pink salmon with millet

More nutritious and satisfying is the ear from the head of pink salmon with millet . Before adding to the soup, the croup is washed before the transparency of the water, poured over boiled water for a couple of minutes, and then rinsed once more. This procedure will not only accelerate the digestion of grains, but also improve the flavor characteristics of the broth.

Ingredients:

• head and tail of pink salmon - 2 pcs .;
• potatoes - 5 pcs .;
• onions and carrots - 1 pc .;
• water - 2 l;
• millet - ½ cup;
• sweet pepper - ½ pcs .;
• salt, pepper, laurel, oil, greens.

Preparation

1. Boil the fish, then the flesh is separated from the bones, and the broth is filtered.
2. Put potatoes and millet in a bowl with broth, boil for 10 minutes.
3. Introduce rescued onions with carrots, chopped Bulgarian pepper, spices, cook for another 10 minutes.
4. At the end of the ear from the head and tail of pink salmon seasoned with greens.

Ear from pink salmon with egg

The following recipe for ear from pink salmon is slightly different from previous variations. In this case chicken eggs are used as additional ingredients for broth filling. It is beaten with a fork until homogeneous and injected into the dish at the final stage of cooking, pouring in a thin trickle and continuously stirring the contents of the pan.

Ingredients:

• head and tail of pink salmon - 2 pcs .;
• potatoes - 5 pcs .;
• onions and carrots - 1 pc .;
• water - 1,5-2 l;
• egg - 1 piece;
• salt, pepper, laurel, oil, greens.

Preparation

1. In a broth from parts of a fish lay potatoes and rescued vegetables, boil 15 minutes.
2. Season the dishes, inject the flesh of the pink salmon, inject the egg, throw the greens.
3. After 10 minutes, the ear with the egg from the head and tail of the pink salmon is infused and ready.

Ear from pink salmon head - recipe with rice

The ear from pink salmon with rice is a dietary and delicious version of a favorite dish, for the design of which it is preferable to choose a round-grained variety. It will not be an hour from the beginning of cooking hot, and on your table will smell four servings of appetizing food, from which the tasters will be completely delighted.

Ingredients:

• head and tail of pink salmon - 2 pcs .;
• potatoes - 4 pcs .;
• onions and carrots - 1 pc .;
• water - 2 l;
• rice - ¼ cup;
• salt, pepper, laurel, oil, greens.

Preparation

1. Cook broth from the fish, filter, and the flesh is separated from the bones.
2. In the boiling liquid foundation lay potatoes and washed rice, cook for 10 minutes.
3. Add the salted vegetables, season the dish to taste, add greens, allow to boil.
4. After another 10 minutes, a delicious ear from pink salmon will be ready.

Ear from pink salmon with cream

Especially delicious and exquisite is the ear with cream from the head and tail of pink salmon. Soft velvety taste of the food can not leave indifferent even the most discerning of the besties. Cream can be introduced at the final stage of cooking hot, or as in this case initially warm them together with vegetables in a pan.

Ingredients:

• head and tail of pink salmon - 2 pcs .;
• potatoes - 4 pcs .;
• onions and carrots - 1 pc .;
• water - 2 l;
• cream - 1 glass;
• salt, pepper, laurel, oil, greens.

Preparation

1. Boil fish, filter broth, put potatoes in it, boil until soft.
2. Pass the vegetables, add cream, seasonings and spices, pour in ½ cup of broth and puff for 10 minutes.
3. Transfer the contents of the frying pan into a saucepan, add parsley.
4. After 10-15 minutes, the creamy ear from pink salmon is infused and ready.

Ear from the head of pink salmon with pearl barley

If you are supportive of pearl barley, then the next recipe for decorating the dish, no doubt, you will like. The ear from the head of pink salmon with pearl barley turns out to be rich, nutritious, tasty and useful. To shorten the cooking time, it is necessary to soak the groats for several hours in advance.

Ingredients:

• head and tail of pink salmon - 2 pcs .;
• potatoes - 3 pcs .;
• onions and carrots - 1 pc .;
• water - 2 l;
• pearl barley - 1/3 cup;
• salt, pepper, laurel, oil, greens.

Preparation

1. Decorate the broth, filter, give a second time to boil, throw a barley.
2. Cook the contents for 15 minutes, lay the potatoes, cook for 10 minutes.
3. Introduce a vegetable saucepan, seasoning, fish pulp, greens.
4. After 20 minutes, the ear from the head and tail of the pink salmon with the pearl bar is fed and ready for delivery.

Ear from the pink salmon head in the multivariate

Especially rich, fragrant, tasty and transparent, the ear from pink salmon is obtained in a multivarquet. Having prepared the broth, having combined all components into the bowl of the device, and having chosen the necessary mode, it is possible to be engaged in the affairs, and the necessary power and intensity of boiling the clever device will provide independently.

Ingredients:

• head and tail of pink salmon - 2 pcs .;
• potatoes - 4 pcs .;
• onions and carrots - 1 pc .;
• millet or rice - ¼ cup;
• laurel - 2 pieces;
• salt, pepper, herbs.

Preparation

1. Prepared fish parts are laid in multicastry, cooked in the "Soup" mode for 30 minutes, filtered, and the meat is separated from the bones.
2. Lay vegetables, pulp of pink salmon, seasonings in a bowl, fill the ingredients with broth, choose the function "Soup", set the time to 30 minutes.

Ear from pink salmon on the stake

The following recipe for the ears from the head and tail of pink salmon is realized in nature, at the stake in the cauldron, due to which the dishes acquire a special taste and an amazing, incomparable aroma. The main thing is to ensure the correct intensity of the heat under the bowl, so that the broth turns transparent, and the ingredients do not turn into porridge.

Ingredients:

• head and tail of pink salmon - 1 kg;
• potatoes - 5-6 pieces;
• large onions, carrots and parsley root - 1 pc .;
• water - 3 l;
• millet - 2 tbsp. spoons;
• tomatoes - 4 pcs .;
• lemon - ½ pcs .;
• vodka - 100 ml;
• salt, pepper, laurel, oil, greens.

Preparation

1. Prepared parts of fish, roots and onions are placed in a gauze pouch in a cauldron, poured into water, cook for 30 minutes.
2. Remove the pouch, separate the flesh of the fish, and throw out the bones and vegetables.
3. They put potatoes and millet in the broth, until they are cooked, seasoning the food to taste.
4. Pour vodka, add lemon juice, greens, tomatoes, give the dish to brew.