Red fish's ear is a variation of the classic fish soup , beloved by many, which has rich taste characteristics and sophisticated, exquisite aroma. Preparing such a hot for the first to dinner, you not only satisfy hunger and fill the body with the necessary elements, but also get a tremendous pleasure from the meal.
How to boil an ear from a red fish?
The red fish ear, the recipes of which are presented below, are prepared simply and quickly, but it requires compliance with established rules that are decisive for obtaining the desired result.
- When using heads for cooking hot, they are put into the pan first and boiled for 20-30 minutes, then, if desired, the broth is filtered and used for the next stage.
- The fish fillets are cooked for no more than 10 minutes and put in a container at the end of cooking.
- The head is removed from the gills and eyes before use.
- Adding fresh or dried herbs and seasonings will greatly improve the taste and give it freshness and piquancy.
Ear from salmon - recipe
Surprisingly lacquer and nourishing will turn out the ear from the belly of salmon. This part of the fish carcass is financially available, in comparison with steaks or fillets, however its nutritional characteristics are much higher than the latter because of the high content of essential fats and amino acids, which have a rejuvenating and health-improving effect.
Ingredients:
- belly of salmon - 500 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- onion - 2 pieces;
- Bulgarian pepper - 50-100 g;
- water - 3 l;
- laurel - 2 pieces;
- cloves - 1 bud;
- dill - 1 bunch;
- salt pepper.
Preparation
- Peeled potatoes, carrots and onions cut into cubes and put into boiling water.
- Five minutes later, prepare prepared abdomen of salmon, cubes of Bulgarian pepper, spices, seasonings and salt.
- Withstand the contents of the pan on the stove for another 10 minutes, throw dill, turn off the fire.
- After 10 minutes, the ear from the red fish is infused and ready for delivery.
Ear from pink salmon - recipe
Another budget tasty and nutritious variant of fish hot is the ear from the head of pink salmon. In the broth, tail and fins are often added, and in the final stage of cooking, the dish is complemented by a piece of fish fillet, if desired. Special flavor of the food will give the roots: celery, parsley or parsnip, which can be added together with carrots.
Ingredients:
- pink salmon with a head - 500 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- laurel - 2 pieces;
- salt, pepper, herbs.
Preparation
- The head is rid of the gills, and along with the tail and fins are placed in a saucepan.
- Pour the components with water and cook for 20 minutes.
- Strain the broth, put in it potatoes, diced, carrots and onions, season to taste and cook until ready.
- Lay the boneless fillet of boiled fish, or raw slices, allow to boil for 5 minutes.
- When the ear is fed from the head, the red fish is seasoned with greens.
Salmon soup - recipe
Salmon soup, prepared according to the following recipe, is worthy of filing not only for dinner on weekdays, but also at a festive table will be very appropriate. For its design, portioned steaks or slices of salmon fillets (trout) are used, which are laid in the soup at the end of cooking and served whole together with a rich broth and vegetables.
Ingredients:
- Salmon or trout (steaks, fillets) - 500 g;
- shrimps peeled - 400 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- leeks - 1 piece;
- canned corn - 200 g;
- broth of fish - 3 l;
- laurel - 2 pieces;
- greens national team - 1 bunch;
- salt pepper.
Preparation
- Boil fish broth from the heads, fins and tails, filter.
- Return the liquid base to the pan, add potato cubes, carrots, leeks, cook for 10 minutes.
- Lay pieces of salmon, shrimp, seasonings, salt, corn, cook for another 5 minutes, supplement the dish with herbs, remove from the plate.
- After 10 minutes, the ear from the red salmon fish will be ready to feed.
Finnish trout ear with cream
The trout ear, the recipe of which you will learn later, is amazingly soft and soft to taste. The desired effect and a velvety note attached to the cream dish, and a special piquancy is achieved by adding the root horseradish. If the taste of the latter is not acceptable for you, you can simply remove it from the composition or replace it with ground ginger.
Ingredients:
- trout fillets - 500 g;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- horseradish - 50 g;
- cream - 200 ml;
- water - 1 l;
- olive oil and lemon juice - 1 tbsp. spoon;
- dill - 1 bunch;
- salt pepper.
Preparation
- On the oil fry the cubes of carrots and onions.
- After 5 minutes, put in a frying pan grated on a small grater horseradish, potatoes, fry a bit, spread in a pan and pour boiling water.
- Pour in the cream and cook the contents until the softness of the vegetables.
- Lay trout and seasonings, warm for 5 minutes, add greens and remove the vessel from the plate.
Ear from the head of chum salmon
A delicious ear of red fish, the recipe of which will be described below, is prepared from the heads of chum salmon. For satiety, broth is added with rice, which if desired can be replaced with any other cereal or additional portion of potatoes or other vegetables. After 45 minutes on your table will be delicious hot for 5-6 people.
Ingredients:
- head of chum - 3-4 pcs .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- laurel - 2 pieces;
- rice - 2 tbsp. spoons;
- salt, pepper, herbs.
Preparation
- Prepared heads are flooded with water, add the onion and boil for 20 minutes.
- Strain the broth, add potatoes, carrots, rice, seasonings, cook until all ingredients are ready.
- Before serving the ear from the chum is seasoned with herbs.
Fish soup with salmon
The following recipe for the fish soup will allow you to master the preparation of hot fish with the addition of millet. In this performance, the dish is nutritious, nutritious and rich. Groats before being added to the pan are poured with boiling water for a minute, which will save it from unnecessary bitterness and make the final taste of the food tender.
Ingredients:
- salmon - 500 g;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomatoes - 2 pcs .;
- millet - 60 g;
- laurel - 2 pieces;
- water - 2 l;
- dill and parsley - 1 bunch;
- salt pepper.
Preparation
- The fish are poured with water, boiled for 7-10 minutes, after which the broth is filtered, and the fish slices relieve the bones.
- Put the boiled broth into sliced vegetables, millet, seasonings, cook until ready and add the fish.
- Before feeding the ear from the red fish with the millet seasoned with greens.
Ear from pink salmon cans
Quickly and simply prepared an ear from canned pink salmon. Such fish does not require preliminary preparation before cooking and processing after it, which saves time for housewives. This recipe is especially relevant if it is necessary to provide the family with a hearty and tasty lunch in a short time.
Ingredients:
- canned salmon - 1 can;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- rice or millet - 2 tbsp. spoons;
- laurel - 2 pieces;
- water - 2 l;
- greens - 1 bunch;
- salt pepper.
Preparation
- In boiling water, put potato cubes, chopped carrots, onions, rinded cereals, pour broth from canned food and boil the contents until soft.
- Season the dishes, add fish, warm for 3 minutes.
- When feeding the ear from the red canned fish, it is crocked with greens.
Ear of red fish in the multivark
The soup from salmon in the multivark is especially rich and aromatic. In addition, such a method of cooking hot will help to obtain the most transparent broth and will save valuable time, eliminating the compliance with phased technology. Of the specified number of products, 4 servings will be obtained.
Ingredients:
- red fish - 500 g;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- rice - 1 tbsp. a spoon;
- laurel - 2 pieces;
- water - 2.5 liters;
- salt pepper.
Preparation
- In the multicastry lay pieces of fish, sliced vegetables, cereals and seasonings.
- Fill everything with water and turn on the "Soup" mode for an hour.