Step-by-Step The royal ear: recipes fisherman
Fragrant ear. In this phrase the whole taste of an unforgettable dinner at the stake, prepared back in the pioneer camp. Tasty ear associated with a cauldron, campfire and songs with a guitar, but this fish dish can be cooked at home, if you follow the recipe and stock up on the necessary ingredients.
So: how to cook soup from a pike, if proved, and the fire in the house, but there are a great desire to create a true culinary delights? Everything is very simple!
- Necessary ingredients
- helpful hints
- Pike Meat – 1 kg
- medium potatoes – about 5 pc
- Carrots – 2 pcs
- Onions – 2-3 No.
- Rice cereal – ˝ cup
- Greens – 1 bunch (parsley – sure, dill – to taste)
- Bay leaf – 4-5 pc
- Lemon – 2-3 slices
- Salt, pepper, ginger – on personal preferences
How to cook soup from pike so that all of the refined taste and aroma are combined in a spicy, very tasty and memorable song? Memorize!
- The fish is cleaned of scale, gut, remove the gills (if the fish heads are used in cooking). Fillet cut into pieces about 2 cm thick. The fish is put in a pot, add water (3.5 L).
- Vegetables Peel. 1 whole onion in a saucepan put the water to boil. Add half of the green, bay leaf, ginger.
- For convenience, do the following: after the fish boil – give it boil for 10 minutes. Remove the pike, allowed to cool, separate the meat from the bones. (Fish heads and tails left in the pan).
- Potatoes and carrots cut into slices, onion – diced. Sauté everything in vegetable oil until golden brown.
- Roasted vegetables and washed rice add to a main dish. Cook for 10-15 minutes.
- The meat separated from the bones, put them into a pot, add salt, pepper, green residues. Cook for a couple of minutes until cooked.
- Remove from heat, add the lemon, cover and let stand for 10 minutes, then remove the lemon, otherwise it will give bitterness.
- Serve hot, seasoned with sour cream and chopped parsley.
This is the recipe for soup, following which you will get a real culinary masterpiece.
Ear – incredibly easy, dietary meal, and river fish – just a storehouse of essential amino acids and proteins.
Preparation of soup – a delicate matter, and know a couple of tricks you just need to:
- It is better to take 2-3 small pike than 1 greater. Young growth is not that smack of river silt, which is inherent in the adult fish.
- Fish head – not mandatory, but desirable attribute of any soup. If the ear boiled fish heads – it will have a bright golden color, the required percentage of fat and thick, full-bodied flavor.
- Better use of pepper – it gives greater spicy notes of the dish.
- Parsley goes well with fish dishes, smoothing the “haunting” fishy aftertaste.
- If the ear is calculated only for adults, it is advisable to add to the pan 50 grams of vodka – in the flavor will not be affected, but will give rich flavor tint of each ingredient.
- Potatoes should be taken for as long as consumers and the amount of water for the soup is very easy to calculate: 0.5 liters per 1 person. Note and the percentage of water that boils away. “Shortage” will need to fill, adding water.
Ear Pike – a great diet dish that is not only perfectly nourishes, but also has no negative impact on the wall of the gastrointestinal tract, and the meat of pike does not bear the load on the liver and pancreas. People who care about their health, should not indulge in this delicious and, most importantly, healthy dishes.
Ear – dish “field”, and cook it in the nature does not take much. Avid fishermen often do not cook soup with rice, and millet with. The taste of this soup can not be forgotten, because the wheat gives the dish a gentle tone. Who, if not the fisherman know how to cook a delicious and hearty soup?
Follow you this simple recipe and all your guests, friends and relatives do not get tired of praising your culinary skills and asked another plate-second additives. Bon Appetit!