How to cook a fragrant transparent ear according to the classic recipe

Kitchen appliances and utensils:

• kitchen stove;
• pan;
• knife for peeling vegetables;
• sieve;
• knife;
• cutting board;
• a bowl;
• spoon;
• ladle;
• plate for soup;
• bone removal tweezers;
• skimmer;
• deep plate;
• colander.

Ingredients

Step cooking

1. First you need to cook the broth. To do this, place the head, ridge and tail of salmon in a saucepan, pour water and simmer for 20 minutes. Pre cut off the gills from the head. In the process of cooking the broth periodically remove the foam with a slotted spoon.
   
2. Peel potatoes, onions and carrots. Next, prepare saffron. Pour saffron into the bowl and pour half a glass of boiling water, let it brew. This spice not only improves the taste and aroma, but also gives the finished dish a beautiful golden color. Saffron should be used in small quantities, as it can spoil the taste of the whole dish.
   
3. Then let's do the trout fillet. It must be thoroughly rid of all bones, a special tweezers for bone removal will help. Remove the skin from the fish and cut into small pieces.
   
4. In order for the trout pieces to be denser and not to decay during cooking, as well as tastier, you can prepare a special brine. Pour 1 liter of cold water into a deep plate, pour in 2 tbsp. l salt and sugar, mix everything and put pieces of fish in it. Thanks to this method of soaking, when adding fish to the broth, it will not cloud.
   
5. When the cooking time of the broth ends, strain it through a fine sieve into the pan. Do not use the remaining bones from the fish. The purified broth is returned to the stove.
   
6. Next, prepare the vegetables. Cut the carrots into large pieces and send to the broth.
   
7. Cut the potatoes into large cubes and add to the broth. Coarse slices when boiling potatoes will allow the slow release of starch, so that our broth remains transparent.
   
8. At this stage, add salt to taste and pour 1 tbsp. l water from infused saffron.
   
9. Chop the onion into small cubes and send to the broth.
   
10. After that, cut only the white part of the green onion, add to the broth.
    
11. Pour pepper into peas and chop only coarse dill stalks as small as possible so that they boil well, become soft and give off their aroma.
    
12. Cook the ear until vegetables are cooked. The fire should be moderate, a strong boil must not be allowed, the broth should remain transparent. Ear cooked without a lid and with a slight boil, the result is tastier
    
13. While the ear is cooked, finely chop the dill and green onion feathers, add one part to the broth, and leave the other part to decorate the dish. At the end of cooking add one bay leaf.
    
14. Tilt trout cubes into a colander and rinse with running water from brine. We put the fish in a boiling ear and immediately turn off the fire, adding another 1 tbsp. l water from saffron. Close the pan with a lid and let stand for 3 - 5 minutes. During this time, the fish is fully cooked, but remains very soft and does not boil.
    
15. The classic ear is ready! Pour a ladle on plates, sprinkle with herbs and serve. The dish should be served hot, not forgetting to add a piece of juicy fish to each serving. Enjoy your meal!
    

Video recipe

You can watch the video recipe, which shows in detail how to cook a fragrant, transparent and tasty ear according to the classic recipe. Learn some secrets of cooking and serving dishes. Enjoy watching!

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