Gourmet Ear

3

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 49kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  49kcal

• Rating

• Recipe

Chowder – an original Russian dish, as defined by V. Dahl, fish fat, fish soup. Tasty ear turns double or triple when small fish is first boiled, then larger, and finally – the most noble varieties of fish. In this case, a trifle can not clean from scales, but be sure to gut and rinse well. For flavoring the ear should be cooked at home in a non-oxidizable ware type enameled or ceramic.

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Ingredients

0/10 ingredients

• sturgeon fish – 1 kg
• small fish – 1 kg
• celery root – 1 pc.
• parsley root – 1 pc.
• leek root – 1 pc.
• onion – 1 pc.
• bay leaf – 2 pcs.
• black pepper peas – 8 pcs.
• lemon – ½ pcs.
• salt

1 ч1 ч 49

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Steps

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1. Decapitate small fish, gut, rinse, cook on it spicy broth, adding all the roots.

2. Strain using a clean cloth laid on a large metal sieve.

3. In the cooled broth, lower the prepared pieces of sturgeon fish.

4. Immediately after boiling, reduce the heat. Important not to miss this one moment. The broth should remain transparent, and the fish should be kept. form.

5. Continue to cook over low heat, removing the foam, for 20 minutes.

6. At the end of cooking, carefully place the fish on plates, add a few slices of lemon, pour the broth, sprinkle on top greens.