The trout ear turns out to be tender, rich, with a moderate fat content. Its excellent taste characteristics will not leave indifferent any connoisseur of fish dishes. Prepare hot in different variations, which will allow each time to enjoy a new taste.
How to cook an ear from a trout
If you decide to make soup from trout, recipes for a simple and tasty dish can be found later in the selection. Each of the described variations has both individual features and general principles of preparation.
- Initially prepare the used parts of the fish carcass, clean, rinse.
- Boil fish broth, adding whole vegetables, spices, filter.
- An ear from a river trout can be supplemented with millet, rice, pearl barley or just potatoes, vegetables, cream or cheese.
Classic ear from trout - recipe
The soup from trout, the recipe of which will be described first, corresponds to the classical variation. For a saturated rich broth along with steaks, use the head and tail of fish, which is boiled in water for 30 minutes, and then extracted from the pan and proceeds to the subsequent stages of cooking.
Ingredients:
- trout - 600 g;
- water - 2.5 liters;
- potatoes - 4 pcs .;
- carrots and onions - 2 pcs .;
- dill - 1 bunch;
- bay leaves - 3 pcs .;
- 10 peppercorns;
- salt pepper.
Preparation
- Boil fish broth, adding head, tail, laurel, pea pepper, one carrot and a whole bulb.
- Remove fish bones, head, tail, carrots, onions, filter broth.
- Give the broth to boil again, throw chopped potatoes, chopped the remaining carrots and onions, pieces of fish without skin and bones, dill.
- After 15 minutes of cooking over moderate heat, the ear from the trout will be ready.
Finnish trout ear with cream
Finnish fish soup with trout fillet is prepared on fish broth with cream, which perfectly complements the overall taste palette, creating a harmonious variety of dishes. Its gentle, velvety taste will surprise and please every taster. From the specified quantity of products for 1 hour it is possible to issue 6 portions.
Ingredients:
- trout fillets - 400 g;
- head, tail, fins;
- water - 2.5 liters;
- cream - 200 ml;
- potatoes - 4 pcs .;
- carrots and onions - 1 pc .;
- parsley - 1 bunch;
- bay leaves - 2 pcs .;
- salt, black pepper and fragrant.
Preparation
- From fish waste broth is cooked, adding spices, onions and carrots.
- Filter the broth, return to the fire, lay potatoes, slices of trout fillets, season the dish and cook for 15 minutes.
- Pour in the cream, warm it to a boil, and drop the parsley.
- After 10 minutes, the trout soup with cream is infused and ready for serving.
Ear from the head of a trout
If you have left after the design of a fish dish, only fish cuttings: heads, tails, fins, they can be allowed to cook delicious soup. Fish soup from the head and tail of the trout will be no less delicious than the traditional and perfectly fit into the lunch menu. To cook hot for 4 people you need to spend 45 minutes.
Ingredients:
- head trout - 600 g;
- water - 2.5 liters;
- potatoes - 3 pcs .;
- carrots, onions, bell peppers - 1 pc .;
- dill - 1 bunch;
- bay leaves - 2 pcs .;
- garlic - 2 teeth;
- butter - 30 g;
- salt, black pepper and fragrant.
Preparation
- Boil the heads for 30 minutes, filter the broth.
- Add to the broth potato, carrot and onion cubes, Bulgarian pepper, seasonings, a slice of butter and boil for 15 minutes.
- Throw dill, garlic.
- After 10 minutes, the ear from the head of the trout is fed and will be ready for tasting.
Rainbow trout soup - recipe
The ear from rainbow trout is prepared elementary and does not require an individual approach. If you have a whole fish, it must be divided into small portions. From the head and tail, broth is initially cooked, and steaks are added together with vegetable ingredients at the next cooking stage.
Ingredients:
- rainbow trout - 1 pc .;
- potatoes - 4 pcs .;
- carrots, onions - 1 pc .;
- dill and parsley - per ½ pencil;
- bay leaves - 2 pcs .;
- butter - 30 g;
- salt, black pepper and red.
Preparation
- Boil for 30 minutes, head and tail, filter the broth and return to the pan.
- After boiling, potatoes, carrots and onions are laid in the broth, slices of fish, laurel, pepper, and salting the dish.
- Then the ear of their trout is boiled for 15 minutes, seasoned with greens and served to the table.
Cheese soup with trout
Prepare for lunch on the first soup of trout with melted cheese , you can do without the second, so the dish will turn out to be hearty and nutritious. If necessary, the cherry can be replaced with conventional tomatoes, and the cheese for a faster release can be grated or cut into small pieces. In an hour you can feed the delicious four people.
Ingredients:
- trout - 600 g;
- potatoes - 4 pcs .;
- carrots, onions, bell peppers - 1 pc .;
- cherry - 10 pieces;
- thyme - to taste;
- dill and parsley - per ½ pencil;
- bay leaf - 1 piece;
- processed cheese - 200 g;
- salt pepper.
Preparation
- Fish pour water, add onions, laurel, cook for 30-40 minutes.
- Broth filter, separate the flesh of the trout from the bones.
- After repeated boiling, the cut vegetables are poured into the broth and cooked until ready.
- Add the flesh of fish, cheese, tomatoes, thyme, greens, season the dish and warm until melting cheese slices.
Cream soup from trout
If the Finnish soup of trout with cream is not impressed, cook hot by following the recipe. The delicate creamy texture of the prepared dish will not leave you indifferent. The special charm is added to the prawns added to the soup, and the paprika in the best form shades the taste and makes the flow colorful and spectacular.
Ingredients:
- trout fillets - 400 g;
- potatoes - 300 g;
- onion - 1 piece;
- cream and vegetable oil - 1 tbsp. spoon;
- cream - 200 ml;
- water - 3 cups;
- lemon juice - 2 tsp.
- paprika powder - to taste;
- shrimps peeled - 15 pcs .;
- salt pepper.
Preparation
- Pass the onion in a mixture of two types of oil onions, lay the potatoes, pour boiling water and cook the ingredients until the vegetable is ready.
- Throw fish slices, cook for 5 minutes.
- Add cream, salt, pepper, lemon juice, warm the dish to a boil and blend with a blender.
- When serving in a bowl, put a few shrimps, sprinkle the soup with ground paprika and decorate with a slice of lemon.
Ear of trout with millet
Often, the soup of trout is complemented to give the density of cereals. The following is a variant of hot with the addition of millet, which can be replaced, if desired, with rice, wheat or boiled pre-cooked until ready. After 30 minutes on your table will be an appetizing dinner for 6 people.
Ingredients:
- trout - 600 g;
- potatoes - 4 pcs .;
- onions and carrots - 1 pc .;
- millet - 50 g;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper, laurel, greens.
Preparation
- The fish is cut into portions, filled with water and allowed to boil.
- Lay potatoes, salvaged carrots and onions, washed millet.
- Season with hot salt, pepper, throw laurel, cook for 20 minutes.
- When serving, complement the ear with herbs.
Soup from trout with potatoes
The next recipe for fish soup from trout involves the use of a double serving of potatoes, which will make it possible to get a more satisfying and thick dish in comparison with the previous variations. The most hot is obtained on the broth pre-cooked from the heads and tails, which must be filtered before further use.
Ingredients:
- trout - 600 g;
- potatoes - 1 kg;
- onions and carrots - 1 pc .;
- broth fish - 2 l;
- salt, pepper, laurel, greens.
Preparation
- In boiling broth lay potato cubes, carrot slices and chopped onions.
- After 10 minutes, add slices of fish, salt, pepper, laurel, cook for another 10 minutes, season with greens.
An ear from a trout in a multi-
Any recipe for trout fish soup at home can be realized with a multi-cook device. The advantage of such a preparation in the quiet languor of the dish, which will give an absolutely transparent fish broth at the output. In addition, there is obvious saving of time - all products are put in the bowl simultaneously.
Ingredients:
- trout - 700 g;
- potatoes - 4 pcs .;
- onions and carrots - 1 pc .;
- greens - 1 bunch;
- rice - 2 tbsp. spoons;
- water - 2.5 liters;
- salt, black pepper and fragrant, laurel, greens.
Preparation
- Prepared fish is cut into portions.
- Purify, cut into cubes potatoes and carrots, the bulbs are left entirely.
- Put the prepared ingredients in the multicastry, add a bunch of greenery entirely, washed rice, bay leaves, salt, pepper.
- Prepare soup from a trout in a multivark in a mode "Soup" 1 hour.
- Bulbs and greens are extracted from the broth, fish are rid of bones.
- Serve your ear, sprinkling with fresh herbs.