Trout Ear

Trout Ear

Fish soup allows you to vary the menu, enrich the diet. You can cook it from different types of fish. Pleasant taste and aroma has trout ears that are cooked quickly and easily. Recipes involving the use of only heads and tails contribute to saving the family budget. Variants based on fish fillets or whole pieces of trout make it possible to cook an exquisite first course worthy of a festive table.

Cooking Features

There are many recipes for cooking trout soup. The technology may vary depending on the ingredients used. General principles will remain unchanged. Guided by them, a delicious red fish soup can be cooked even by an inexperienced cook.

  • The most rich and fragrant broth is not made from fish fillets, but from pieces with bones. A good result is the use of heads, tails and spinal bone, which remain after cutting the trout into fillets or steaks.
  • To avoid bones getting into the soup, the broth, which is boiled from the heads and tails, will not interfere with straining before laying the other ingredients.
  • Do not digest the trout: it contributes to the loss of its taste. Cooking time of trout broth is 15-30 minutes. River trout cooks longer, sea trusses faster. Cooking time depends on the size of the pieces. More than half an hour to cook trout broth does not make sense.
  • It is not necessary to add a lot of spices in the ear of trout: they will score the delicate scent of fish.
  • To make the trout ear more fragrant, onions and carrots are added to it. They can be put whole when cooking broth or lay in the soup, cut into pieces. Often, carrots and onions are cooked fry, which is put in the ear shortly before it is ready.
  • Potatoes and cereals help make the soup more satisfying. Of the cereals most often used millet, rice, barley.
  • Extra flavoring notes of trout soup will add tomatoes, celery, cream. You can combine it with other types of fish, seafood.

When serving, you can add butter or sour cream to the table in trout soup, sprinkle with chopped greens. This will make the dish even more tasty and appetizing.

A classic recipe for trout soup

Composition:

  • trout - 0, 6 kg (not counting the head and tail);
  • water - 2, 5 l;
  • potatoes - 0.5 kg;
  • carrots - 0, 2 kg;
  • onions - 0, 2 kg;
  • fresh dill - 100 g;
  • bay leaf - 3 pcs .;
  • peppercorns - 10 pcs .;
  • salt, pepper - to taste.

Preparation Method:

  • Wash the fish. Cut into fillets.
  • Put the head, tail and ridge in the pan.
  • Add peeled onions and carrots - one at a time.
  • Fill with water.
  • Boil for half an hour, then strain the broth, discard the rest.
  • Cut the trout fillet into small pieces.
  • Peel, cut the potatoes into cubes and a half centimeters in size.
  • Peel the remaining onions and carrots, finely chop. Carrots can be chopped grated.
  • Put the broth on the stove. When it boils, put the prepared vegetables, fish and spices into it. Boil 15 minutes.
  • 5 minutes before readiness add dill finely cut with a knife into your ear.

Serving classic trout fish soup is recommended with sour cream. It turns out rich and fragrant, with delicate pieces of fish.

Trout fish soup with millet

Composition:

  • trout (head, tails, ridge with a small amount of meat) - 0.5 kg;
  • water - 2 l;
  • onions - 0, 2 kg .;
  • carrots - 0, 2 kg;
  • potatoes - 0, 2 kg;
  • millet - 100 g;
  • ground black pepper, cumin, coriander, salt - to taste;
  • butter - as needed.

Preparation Method:

  • Fill the fish bones, heads and tails with cool water. Put peeled carrots (1 pc.) And onion in it.
  • Put on the fire, add some salt and boil for half an hour after boiling.
  • Strain the broth. Throw away fish heads and bones, and the used vegetables will no longer be useful.
  • Pour the enumerated and washed millet into the broth. Put on the fire.
  • After boiling add the diced potatoes, cook for 10 minutes.
  • Peel the remaining carrots, chop on a grater.
  • Free the onions from the husk, finely chop.
  • Melt butter in a pan, put carrots and onions in it, fry them until soft.
  • Add the fried vegetables to the soup, add the spices. Continue cooking the soup for another 10 minutes.

When serving to the table, your ear can be sprinkled with fresh herbs, but without it, the trout soup prepared according to this recipe will be fragrant and appetizing.

Finnish trout fish

Composition:

  • trout - 1 kg;
  • water - 2 l;
  • onions - 100 g;
  • potatoes - 0, 8 kg;
  • cream or milk - 0, 4 l;
  • flour - 20 g;
  • salt - 5 g;
  • red pepper, fresh dill - to taste.

Preparation Method:

  • Clean the trout by separating the fillets from the bones. Pour the head, tail, spinal bone with water, add the coarsely chopped onion and cook for 20 minutes. Pour broth into a clean saucepan through a sieve.
  • Cut the potatoes into small cubes, put them in the broth after boiling.
  • When the soup is boiling again, add the finely chopped trout fillet. Boil 10 minutes.
  • Dissolve flour with cream, pour into soup, stir. Salt to taste, pepper. Cook 5 minutes, remove from heat.

When serving, sprinkle with chopped dill soup. Sour cream or butter in the ear, cooked from trout according to the Finnish recipe, is not necessary to add.

Trout fish soup with pearl barley in a slow cooker

Composition:

  • trout steaks - 0, 4 kg;
  • potatoes - 0, 3 kg;
  • pearl barley - 80 g;
  • carrots - 100 g;
  • onions - 0, 2 kg;
  • fresh parsley - 50 g;
  • water - 1, 5 l;
  • salt, spices - to taste.

Preparation Method:

  • Trout cut into thin steaks weighing about 150 g each. Put the multicooker in the bowl.
  • Add washed barley.
  • Fill with water.
  • Turn on the unit by selecting the “Soup” or similar program for 60 minutes.
  • After half an hour, remove the trout steaks, put the onion and potatoes, cut into small cubes, into medium-sized slices in the soup.
  • 20 minutes after laying the vegetables, put the trout meat, chopped parsley into the soup, separated from the bones. Salt the soup to taste, add spices. Cook before the program ends.

Ear of trout and barley turns thick and nourishing. Gentle meat of red fish combined with soft-boiled pearl barley gives a unique taste.

Trout fish soup with cream and tomatoes

Composition:

  • trout - 0, 45 kg;
  • potatoes - 0.5 kg;
  • tomatoes - 0, 3 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • cream - 150 ml;
  • water - 3 l;
  • fresh greens - 100 g;
  • vegetable oil - 4 ml;
  • salt - to taste.

Preparation Method:

  • Trout cut into small pieces.
  • Cut potatoes into cubes of one and a half centimeters.
  • Tomatoes boil, peel. Cut into medium-sized slices.
  • Peel and grate carrots. You can not use the grater, and cut the carrots into thin strips.
  • Remove the husks from the bulb. Cut the onion into thin half-rings.
  • At the bottom of the pan with non-stick coating, pour in the oil, put the onion in it and fry until golden brown.
  • Add carrots, fry them with onions for 5 minutes.
  • Add tomatoes, simmer 5 minutes.
  • Fill with water, add potatoes, cook for 15 minutes.
  • Add fish, salt, spices to taste. Cook for another 15 minutes. Cream pour in 5 minutes after adding the trout, greens - a few minutes before the soup is ready. When serving, your ear can be decorated with a slice of lemon.

According to that recipe it is very easy to cook your ear in a slow cooker. Fry vegetables in “Baking” or “Frying” mode, after adding water, switch the unit to the “First course” mode and cook the soup until ready.

The trout soup is nourishing, tender and fragrant. Butter, sour cream, cream will make it even more tender. Some recipes help to save dishes by using fish trimmings for making a delicious soup, others allow you to cook fish soup, which is not a shame to treat guests.

Comments (0)
Search