Do not know how to boil your ear? No problem! Our recipes will help you to cope with the task, and you can cook at home on the stove, taking as a basis the red fish, and also cook the dish on the pike fire.
If desired, the fish variety suggested by the recipe can be replaced with another available at the time of preparation. In any case, you will be satisfied with the result.
How to boil an ear from red fish at home?
Ingredients:
- red fish - 560 g;
- potatoes of medium size - 5-6 pcs .;
- bulb of medium size - 1 pc .;
- carrots - 85 g;
- purified water - 1.9 l;
- laurel leaves - 1-2 pcs .;
- fresh dill greens - 1/4 of the bunch;
- sweet pepper - 4-5 peas;
- ground pepper black - 1-2 pinch;
- salt cooked to taste.
Preparation
We prepare all the necessary ingredients for the soup. We clear and cut cubes of potato tubers, carrot shredded straws, and peeled onion bulb with small cubes. If you do not like boiled onions, you can leave the bulb whole, and after cooking, take it out of the dish and throw it away. Red fish are cleaned if necessary from scales and washed with cold water. You can take steaks and red fish fillets, but still the dish will taste better if the fish's base includes also the head, fins, tails and fish bones. They will give the most inexpressibly saturated fish taste.
Prepared vegetables are laid in a pan with the fish, poured with purified water and set to cook. When boiling, we must remove foam from the surface of the dish. Throw in the ear peas of sweet pepper, laurel leaves, salt cooked to taste. When the first signs of boiling appear, reduce the intensity of heat to a minimum and cook the soup for twenty-five minutes.
We serve the prepared aromatic ear from the red fish, seasoning with black pepper ground and a little chopped green dill.
How to boil an ear from a pike on a fire?
Ingredients:
- pike - 1,5 kg;
- potatoes of medium size - 6-7 pcs .;
- Large bulb bulb - 1 pc .;
- carrots - 170 g;
- water - 3,5-4 l;
- laurel leaves - 2-3 pcs .;
- fresh greens of dill and parsley - 1/2 bunch;
- butter - 90 g;
- vodka - 50 ml;
- ground pepper black - 1-2 pinch;
- salt cooked to taste.
Preparation
If the fishing for pike was successful, and its participant became the owner of the trophy weighing not less than one and a half kilograms, then the ideal incentive bonus for it would be the preparation of the most delicious and delicious ears from such a fish at the stake.
To begin with, the fish must be cleaned, gutted and rinsed. The head, fins and tail are cut off and placed in a clean gauze pouch, and cut the carcass into equal portions.
We pour water into the kozanok and let it boil. After that, we throw in it portioned slices of pike, as well as the head, fins and tail in the gauze and wait for a second boil. After about ten minutes, we lay a peeled and if desired cut into potato slices, carrots peeled and chopped, and discarded
We check the vegetables for readiness and, with a positive result, pour in the vodka and throw the crushed greens of dill and parsley. In conclusion, the final touch, giving the ear incredible rich taste and stunning, incomparable flavor. We take the birch char charcoal from the fire and let it stand in a boiling dish for a few seconds.