How to cook an ear at home

The ear is considered to be a masterpiece of culinary art. The rich soup has gained recognition in many countries of the world, and this is not surprising. The components included in the composition fully reveal the taste of the main ingredient - fish. Cooking fish soup at home includes a number of features, they must be taken into account. Experienced chefs have revealed the most delicious recipes, consider them in more detail. We highlight the main aspects, reveal the secrets of cooking, consider delicious recipes.

The right fish choice

1. Of course, in the first place is the correct selection of the main ingredients. According to numerous reviews, it can be concluded that the most delicious ear is obtained from crucian carp, perch, pikeperch, common carp, pike, carp and salmon. In addition, ear based on halibut, notothenia and cod is gaining wide popularity.
2. Professional chefs categorically do not recommend preparing the first dish of roach, gudgeon, bream, herring and its subspecies, ram and roach. The listed species have a pronounced aroma that spoils the whole impression of consumption.

Additional ingredients

1. To fully reveal the taste of the finished dish, it must be supplemented with appropriate ingredients. Among them are peppercorns, parsley or dill, carrots, bay leaves, onions (both green and bulbous), salt and potatoes.
2. When cooking fish soup, it is important to always remember that the main ingredient is fish. In order not to spoil the taste and aroma, do not put too many additional components in the soup.
3. So that the onion gives the broth juice, do not cut it into thin slices. It is enough to chop the onion into 2-4 parts, then place in the soup. For the rest of the vegetables, do not chop them too much.
4. Depending on individual preferences, spices and spices of absolutely any orientation can be added to the ear. Everything will do: lemon, nutmeg, saffron, anise, dill fennel, ginger, etc.

Cooking process

1. If you want to get fish soup without a pronounced aroma of fish, do not allow the composition to boil. Cook the soup over low heat, do not cover. Ultimately, the broth will turn out to be rich, transparent, aromatic and concentrated.
2. In order for the fish to maintain its consistency and open, lay it not in water, but in vegetable broth. In no case should you digest seafood, otherwise the soup will look like porridge.
3. If you cook fish soup from freshwater fish, simmer it for 8 minutes or less (in the case of small pieces). If we are talking about marine life, the duration of the heat treatment must be increased to 10-15 minutes. Big Siberian fish is cooked for about 25 minutes.

Practical recommendations

1. Whole fish can be used to make fish soup. If it has a lot of bones, strain the broth before use.
2. Sturgeon fish has a specific flavor if you cook soup based on it without removing the skin.
3. To make the ear “in nature”, do not throw away the fins and heads. Send them to the soup, it will turn out more rich.
4. If you feel that the fish has a specific smell, sprinkle it with lemon juice in large quantities.
5. To prepare the broth of a golden hue, add onions along with the husk. After cooking, it can be removed.
6. It is not recommended to mix the soup with a spoon or spatula, otherwise it will turn into porridge. Shake the pan lightly so that the ingredients do not stick to the bottom and walls.
7. If you are cooking fish-based fish soup, salt the dish just before serving. Otherwise, the salt will absorb the taste and aroma.
8. To make the ear full and soft, add a slice of butter to the plate, then sprinkle the soup with fresh herbs (parsley, dill).

Classic recipe

• discretionary fish (head and tail)
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• seasoning for fish soup
• greens for decoration

1. Peel the potatoes, wash and soak them for half an hour, then chop the tubers into medium-sized cubes. Peel the onion, cut into 4 parts. Prepare a thick-walled pan or cauldron, pour filtered water and place on the stove.
2. Bring the liquid to a boil, reduce the power to the minimum mark. Send chopped potatoes and onions to the bowl, cook for 10 minutes. After this period, spice spices to taste.
3. Rinse fish tails and heads, leave to dry. At this time, peel and cut the carrots in half rings, send to the pan and simmer for 10 minutes. Next, add the fish, cook the soup until cooked. Before serving, sprinkle the dish with chopped dill and parsley.

Ear with celery

• any fish (tail and head)
• potatoes - 3 pcs.
• celery (root) - 1 pc.
• garlic - 3 prongs
• carrots - 1 pc.
• onion - 1 pc.
• seasoning for fish soup
• salt
• dill for decoration

1. Prepare a cauldron or pan with a thick bottom, pour in drinking water, bring to the first bubbles. After that, turn down the power, pour seasoning for fish soup and other components as desired (pepper, etc.).
2. Wash the carrots, peel it, chop into half rings about 3-5 mm wide. If you use a large-sized celery root, cut 5 cm of the rhizome. Peel the onion, cut it into 2 parts. Send the listed vegetables to the pan, wait for it to boil.
3. Boil the soup for about 10 minutes after the first bubbles appear, then remove the bay leaf and celery from the pan. Pass the garlic through the press, add to the soup. Chop the potato tubers into cubes and send them for cooking.
4. When the potatoes reach half ready, remove onions, add previously washed and dried fish. Cook the ear for another 10-15 minutes, do not boil. Season with salt and garnish with greens.

Ear in a slow cooker

• fish at the discretion - 550 gr.
• onions - 1 pc.
• carrots - 1 pc.
• potatoes - 4 pcs.
• fresh parsley
• salt
• seasonings

1. Gut the fish, remove the dark film, entrails and gills. Wash the carcass, place on a paper towel so that the glass is excess moisture. Cut the fish into pieces about 4-5 cm thick.
2. Start cooking vegetables. Peel the carrots, cut into rings. Remove the husk from the onion, chop it into 4 parts. Peel the potatoes, chop the tubers into cubes.
3. Make a multi-bowl. Send fish to it along with vegetables, fill it with drinking water so that it covers the ingredients by 7-10 cm. Pour salt at the discretion, add other ingredients as desired. Set the “Extinguishing” function on the device, the dish will be ready in about 1 hour 25 minutes, it all depends on the technical characteristics of the multicooker.
4. After turning off the timer, do not rush to open the lid, let the soup brew for about half an hour. Pour into serving plates, sprinkle with herbs (preferably fresh).

Perch ear

• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 4 pcs.
• parsley (preferably root) - 1 pc.
• perch - 1.2 kg.
• vodka - 45 ml.
• butter (fat content from 65%) - 65 gr.
• salt

1. Remove the husks from the onion, cut into 2 parts. Peel the potato tubers, chop them into cubes. Prepare a thick-bottomed pan, pour water and send vegetables inside.
2. Bring the broth to the appearance of the first bubbles, then reduce the power to a minimum.Cut the parsley root into small squares, peel the carrots and chop it in half rings. Put the vegetables in the pan, cook for 15 minutes.
3. Wash, gut, and cut into pieces of perch. Pour into the pan spices for fish soup, add fish. After a quarter of an hour, salt the soup to taste, pour in the vodka, it will eliminate the unpleasant odor.
4. When the first dish is ready, remove onions from it. Add oil, mix, cover, leave for 10 minutes. Serve by sprinkling with fresh herbs.

A delicious ear is obtained if it is prepared from different varieties of fish. Experienced housewives brought out one important feature: choosing the number of components, make sure that there is not too much water, fill most of the tank with fish. Consider a soup recipe in a slow cooker or on a stove.

Video: classic Astrakhan carp ear