Ear from the head of salmon - a simple and clear recipe with a photo

Kitchen appliances and utensils:

• plate;
• bowls for ingredients (3 pcs.);
• cutting board;
• knife;
• spoons (tea and dining room);
• skimmer;
• pan with a lid (3 l);
• ladle;
• tableware for serving.

Ingredients

Step cooking

1. Rinse parts of the fish, remove the gills and eyes from the head so that there is no bitterness, and soak in cold water for 40 minutes to remove the remaining blood from the fish.
   
2. Peel potatoes (3 pcs.), Carrots (2 pcs.) And onions (2 heads) and rinse in water. Cut the potatoes into small cubes or slices and send into a bowl of water so that it does not darken.
   
3. Cut one carrot into thin circles, and cut the second into 2-3 parts. Leave one onion and finely chop the second.
   
4. After 40 minutes, take a saucepan, pour 2-2.5 liters of water into it, put pieces of fish, one onion, one carrot and put on a large fire.
   
5. During heating, foam will form which must be completely removed. To make the broth transparent, you need to let the future broth boil intensively for a couple of minutes and remove all the foam.
   
6. Next, cover the pan with a lid, but not completely, and leave to simmer for about 30 minutes.
   
7. While the broth and fish are boiled, you can prepare greens. Rinse a small amount of parsley and green onions in water, finely chop and transfer to a convenient dish.
   
8. When the fish is cooked, it must be removed from the broth, cool and separate the meat from the bones. The broth at this stage can be filtered to remove the boiled parts of vegetables and seeds from it. For the fish soup, it is advisable to use exactly the head, tail, back and fins, because these parts have the most tender meat. However, it is necessary to be patient in order to cleanse the fish well and remove all the bones, and there are a lot of them.
   
9. Send chopped potatoes to the broth and cook over low heat for about 10 minutes. Then add carrots, chopped onions, peppers (5 peas), bay leaf (2-3 pcs.), Salt to taste and Provence or Italian herbs (0.5-1 tsp) to the pan.
   
10. Mix well and cook for about 3 minutes. After that you can try on salt and add salt if necessary. Then put the peeled fish meat and cook for another 2 minutes. After that add chopped onion and boil for no more than 5 minutes. If you plan to eat the whole dish, you can not boil the onion.
    
11. Remove the prepared ear from the fire, cover and let it brew for another 15 minutes. The dish can be poured into plates and served. Enjoy your meal!
    

Video recipe

This video tells and shows how to cook a fragrant and delicious ear from the head of salmon, as well as some useful tips that you will surely find useful.

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