The perch of perch is a wonderful first dish that all your households will appreciate. The broth turns out to be saturated, and the fish is very delicate and delicious.
Recipe for bass from perch
Ingredients:
- perch river - 985 g;
- water - 2 l;
- bulb - 65 g;
- spices ;
- carrots - 95 g;
- parsley - to taste;
- Bay leaf.
Preparation
Before boiling the ear, the perch is cleaned, gutted and cut off the head with fins. Prepared carcass chop the pieces and take out carefully all the large bones. Then we put the fish in gauze and put it in a pot of water. Thanks to this method, the broth will turn out to be transparent, and the fillet will not boil and will retain its shape. Onions are processed, chopped into quarters and sent to a pan. Carrots are cleaned, shredded large lobules and throw to the main ingredients. Add spices to taste, laurel leaf and bring the domestic ear from the river perch to a boil. Then reduce the heat and cook the soup, about 35 minutes, closing the lid. After that, we pour the dish on plates, add to each serving boiled fillet and serve it to the table.
Ear from sea bass
Ingredients:
- potatoes - 155 g;
- millet croup - 45 g;
- bulb - 65 g;
- Bay leaf;
- spice;
- vegetable oil;
- carrots - 55 g;
- fresh greens - for decoration;
- perch sea - 705 g.
Preparation
The perch is cleaned, gutted, washed and cut into pieces. Fold the fish in a saucepan and pour cold water. Cover the dishes with a lid and cook the broth for 25 minutes on a small fire, taking off the foam.
Carrots and onions are processed, rinsed and finely chopped. In the frying pan pour the sunflower oil, spread the vegetables and let it sit for 10 minutes, stirring. Cooked fish is carefully taken out of the pan, and the broth is filtered. Potatoes are cleaned and chopped in small cubes. We throw it into the fish broth and cook, covering it with a lid. Millet, if necessary, sorted and thoroughly washed. Add the croup to the soup with the vegetable frying. Throw spices to taste, laurel leaves and cook your ear until cooked for 25 minutes. We serve soup with a piece of fish, decorated with chopped herbs.
Recipe for brioche on a bonfire from perch
Ingredients:
- perch - 705 g;
- carrots - 65 g;
- bulb - 65 g;
- potatoes - 115 g;
- spice;
- greenery.
Preparation
Fish is processed, gutted, cut into pieces and put in a bowler. Fill with water and send the dishes to the fire. After 40 minutes, carefully remove the perch and disassemble the bones. In the hot broth throw the peeled and finely chopped vegetables. Salting the soup to taste and cook for another 30 minutes. At the very end, we add fish to the fish's ear and remove the kettle from the fire. Cover the lid, we insist the dish for 15 minutes, and then we pour the rich ear from the perch on the plates.