Kamchatka ear of pink salmon and halibut - a very tasty recipe

Kitchen appliances and utensils:

• hob;
• 5 liter pan;
• cutting board;
• spoon;
• knife.

Ingredients

Step cooking

1. Before cooking, prepare all foods. Cut fish, peel and wash vegetables. To clean pink salmon and halibut from the insides, wash, cut into loin parts, cut off the head, tail, all fins, and select the ridge in a separate bowl. Separate each fillet into portions, removing the costal bones, but not removing the skin. Thanks to the skin, the ear will have a bright and rich taste.
   
2. Put a pot of water on a fire to boil. Cut potatoes and carrots into small cubes. As soon as the water boils, send fins and a ridge to the pan, chopped potatoes and carrots, put a bay leaf. Make the fire maximum and, without covering the lid, wait until the contents boil.
   
3. Cut the fish head lengthwise into two parts and also send it to the pan.
   
4. Cut onion into a small cube and pour into the broth 3 to 5 minutes after boiling and boiling potatoes with carrots. Let the contents of the pan boil, reduce the heat and cook everything together for literally 5 to 7 minutes. Since all the vegetables are cut into small cubes, everything will be cooked quite quickly.
   
5. Add salt to taste and a few peas of black pepper. If desired, peppercorns can be chopped with a special manual chopper for spices, or simply crushed with a kitchen knife.
   
6. Remove fins and ridge from the broth, and in return put pieces of pink salmon, halibut, ventral and gill fins. Immediately after this, make maximum fire so that the contents of the pan boil as quickly as possible. After boiling, turn off the stove and remove the pan.
   
7. Wash and chop greens, add to pan and mix lightly.
   
8. Cooked ear can immediately be served. In a plate with an ear should be a few pieces of halibut and pink salmon, some vegetables and a lot of broth.
   

To make the taste of fish soup rich, cook it with a lot of fish, and add very few related ingredients and spices: carrots, potatoes, onions, salt, pepper and bay leaf.

Fish should not be cooked for a long time. Small pieces are enough to cook 2 - 5 minutes, and whole carcasses - up to 20 minutes, depending on size. Otherwise, the fish will be digested, and will be tasteless.

Video recipe

The correct sequence of food preparation and the entire cooking process is clearly shown in the video.

Other fish recipes