Ear from the head and tail of a trout - a delicious, simple and budget recipe

Kitchen appliances and utensils: cutting board for fish, knife, 3 liter saucepan, strainer, teaspoon.

Ingredients

Step cooking

1. For cooking fish soup you can buy a whole trout, but for someone it can be expensive, so feel free to buy ridges, heads, tails. You can choose those on which there is a lot of pulp, pay attention to the state of freshness. If you bought a whole fish, cut the head and tail, they are also good for the dish.
   
2. Wash the entire set under the tap, dip in a pot of cold water and put on a fire to boil. If you are not going to save, cut the whole trout and dip in a pan, add a few peas of black pepper.
   
3. When the fish is ready, remove it from the pan, strain the water in which it was cooked, strain it through a sieve, wait until the fish has cooled.
   
4. Carefully separate the cooled fish flesh from the bones, try to ensure that the bones do not fall into the flesh. Pay attention to the head of the trout. It cools for a long time, so turn it into two parts for faster cooling.
   
5. Gently separate the flesh on the tail, you get a pretty impressive amount of fish meat. Divide all the flesh into medium-sized pieces.
   
6. Pour the fish broth into the same pan, after washing it, salt it to taste, cover with a lid, wait until it boils.
   
7. Return the fish you separated from the bones to the broth.
   
8. While the broth is boiling, prepare the vegetables. If you freeze vegetable mixtures for the winter yourself, then you can use them. For soup you can use a Mexican mixture of vegetables. It contains broccoli, corn, peas, asparagus, carrots. When choosing a mixture in the store, pay attention to the shelf life, the composition of the components. Beware of expired products, this may affect the taste and usefulness of the prepared dish, which will affect health. Therefore, applying vegetables of natural origin will be much better.
   
9. When the broth boils, add the vegetables, mix and simmer for 10-15 minutes, until the vegetables are ready.
   
10. Now cover the pan, let the dish brew for 10-15 minutes.
    
11. When serving, you can add a little dill directly to the plate. A small amount of parsley will also decorate the ear. It turns out a very rich and tasty ear.
    

Video recipe

The video shows in detail the process of making fish soup from the ridges, tail, and trout head. The blogger very sensibly submits information, accompanying the show with interesting information.

Other Soup Recipes