Real Finnish Creamy Ear with Cream

Kitchen appliances and utensils:

• pan;
• pan;
• cutting board;
• ordinary knife;
• filet knife;
• spoon;
• kitchen scissors.

Ingredients

Cooking steps

Ingredient preparation

1. From the fish you need to separate the loin, head and ridge. From the head we must cut off the gills; with a special knife, carefully remove the layer of scales and skin from the fillet, select possible small bones from it and cut into pieces 4-5 cm in length.
   
2. Peel the potatoes, carrots, onions and celery root and cut: the potatoes are large enough, can be sliced ​​in lengths of 7-10 cm.
   
3. Cut carrots and celery root with medium cubes (it is better not to rub on a grater); divide the onion into small cubes with a sharp knife.
   
4. Cut the bacon into thin slices 1-2 cm wide.
   
5. Chives and dill are finely chopped.
   

Cooking

1. We put the head and ridge of the trout in a pan, fill it with cold water and put it on medium heat. At the same time, put the potatoes. This is necessary, because the fish is cooked much faster than meat, and the potatoes in the ear should be well cooked - this will give the soup density and richness. The foam formed on the broth is removed only if we need a clean, beautiful broth, and it is better to leave it for the brew.
   
2. Add chopped celery root, carrots, peas of white pepper (if there is none, black is also suitable) and onion and immediately add salt to the soup.
   
3. At the same time, pour vegetable oil into a skillet and put slices of bacon. We put the frying pan on a very small fire, this will not allow the bacon to burn, it will drain excess moisture from it and make it crispy, like chips.
   
4. After 20 minutes (no longer need to cook the fish) we take out the head and the ridge of trout from the broth; potatoes can be cut into smaller pieces, which is convenient to make with kitchen scissors.
   
5. Now you need to wait until the potatoes are ready. After about 10 minutes of cooking vegetables, add cream to the ear. They must be fatty (20-30%), this will give the soup tenderness and richness. Do not worry that the cream may curl, this will not happen, because the environment in the ear is not acidic.
   
6. After adding the cream, bring the soup to a boil and turn it off immediately.
   
7. In the already turned off ear, add pieces of fish. If you soaked them in a solution, rinse them under cold running water and dip them in a paper towel. Throw dill and green onions on top, cover with a lid and let it brew for 5 minutes. The fish will not be raw, but on the contrary, it will become completely prepared, soft and completely dry.
   

Serving food

Pour the finished soup into a plate and put slices of bacon on top, optionally decorate it with additional herbs, ground black pepper or seasoning for fish soup. Chefs recommend cooking Finnish fish soup at one time so that the fish does not boil during the heating process, and the cream does not have time to deteriorate.

Video recipe

We suggest you familiarize yourself with this recipe on video. From it you will draw even more useful tips on cooking Finnish fish soup from a professional chef.

Other Soup Recipes