Sterlet soup with smoked trout - a delicious and original fish soup

Kitchen appliances and utensils:

• plate;
• oven;
• a baking sheet;
• kitchen towel;
• potholders;
• baking paper;
• sharp kitchen knives: large and small;
• cutting board;
• pots with lids (2 pcs.);
• stewpan;
• ladle;
• teaspoon and tablespoon;
• utensils for serving.

Ingredients

Step cooking

Fish preparation

1. Put a large pot of water on the fire (3 liters of water will be enough) and bring it to a boil.
   
2. Rinse the sterlet (1.0-1.2 kg) in running water and then lower it in steep boiling water for 30-40 seconds.
   
3. Put the whole sterlet on a cutting board and use a knife to remove the sharp growths that are on top and on the sides of the carcass. And also remove the skin, remove the gills and entrails.
   
4. Rinse the cleaned fish well again in water and cut into pieces 2 cm thick.
   

Cooking broth

1. Pour 1.5 liters of water into the pan, bring to a boil, add 2 pinches of salt and lay out the fish. You can also add olive brine to the broth. He will give the finished dish an unusual light sourness. When the broth boils, remove all foam and leave to boil for 20-25 minutes.
2. In the process of cooking, it is necessary to remove foam and fat.
   

Preparation of puff pastry tows

1. Take 1 square sheet of puff pastry and cut it into strips 1 cm thick.
   
2. Take a baking sheet, cover it with parchment paper and grease it with vegetable oil (1 tsp). Put green onions on top of each strip of dough on top (1-2 feathers will be enough for all baking) and twist the strip into a tourniquet so that the onion is in the middle of the dough. Put the tows on the prepared baking sheet and put into the oven, heated to 200 °, for 8 minutes.
   

Cooking soup

1. Add diced potatoes (4 pcs.) And onions (1 head), chopped into strips, and continue cooking the ear for about another 10 minutes.
   
2. When it boils, put a bay leaf (2 sheets) and black pepper (5 peas). Chop dill (3-5 sprigs), spring onion (2-3 feathers), cherry tomatoes (6 pcs.)
   
3. Remove the peel (70-100 g) from smoked trout, cut the fillet into small pieces and put on a plate. Put butter (30 g) in a saucepan and melt over low heat.
   
4. Add tomatoes and greens to the broth. Bring to a boil and let it brew for a few minutes.
   
5. Pour the finished dish into a bowl, add 1-2 tsp. melted butter, a slice of lemon without a peel, a few olives, and serve with puff flagella and smoked trout. Enjoy your meal!
   

Video recipe

You can also read the step-by-step cooking instructions presented in this video.

Other fish recipes