Trout is a very tasty and healthy fish, rich in vitamins, fatty acids and trace elements. Dishes from it turn out very juicy, but, and the ear from the trout is rich and appetizing. The most important thing is not to digest the fish, as the trout meat is very tender and you can lose its refined taste.
Material Content:
What parts of the fish is better to cook fish soup
Every angler knows that a real fish soup can only be cooked from a fresh catch, but, unfortunately, in our conditions it is not possible to catch trout and cook fish soup on a fire. Here shops come to the rescue, where you can buy any fish. And even if you do not find fresh trout, you can buy frozen. Most importantly, no repeated frosts and unpleasant odors.
For cooking fish soup you can use any part of the trout. Thick broth will be given to the broth by the head, fins, bones and tail. Taste, aroma and beautiful appearance will give such parts as the abdomen and slices of fillet. No matter what parts of the fish you have, you can always cook a rich and mouth-watering ear.
If you find a thin birch twig, then the smell of smoke from the fire can be given to the dish at home. Just set fire to the birch horn, and as soon as the ear is ready, put it out right in the pan.
Table: Calorie content of the prepared first course
| The energy value | Per 100 g of product |
|---|---|
| Squirrels | 4,28 |
| Fats | 1,27 |
| Carbohydrates | 3,14 |
| Calorie content | 38.53 (160 kJ) |
Trout ear - a classic recipe
Trout is a noble and tasty fish, from which you can cook a wide variety of dishes. To cook an ear according to the classic recipe is within the power of even novice housewives. The rich broth will be supplemented by vegetables, and the freshness is fragrant greens.
Cooking method:
- For the fish soup you can use different parts of the fish, but we will take 500 g of fillet. Cut into portioned pieces and put them in boiling water, reduce heat and cook for 15 minutes.
- Peel onions, cut potatoes and carrots into cubes. Add vegetables, salt and pepper to your ear.
- Cook the fish soup until vegetables are ready; serve the soup with fresh herbs.
Delicate fish soup with Finnish cream
Traditional Finnish trout soup is cooked in a cast-iron pot and only in the oven. Once the dish is ready, the Finnish soup with cream of trout should be infused for a day and only after that it can be served to the table. According to the Finns, this method of preparation gives the ear a rich taste.
To prepare the Finnish soup you can use not only trout fillets, but also other parts of the carcass. So the head of salmon is large in size and it has enough pulp for a rich broth.
Ingredients:
- 200 g trout fillet;
- soup set;
- carrot;
- potatoes (3-4);
- white onion;
- a glass of cream (10%);
- two tablespoons of butter;
- two tablespoons of flour:
- pepper, salt, bay leaf.
Cooking method:
- First of all, we will boil the fish broth from the soup set. Once the broth boils, remove the foam and cook for 15 minutes.
- In a pan with olive (vegetable) oil, chop the chopped onions and carrots.
- Trout fillet cut into cubes.
- We take out parts of the fish from the broth, add vegetables and chopped potatoes. Once the potatoes are cooked, add the fillet.
- Dry the flour in a dry frying pan, then add the butter, pour the cream and a little water in a couple of minutes. Let’s pan in a frying pan and season the cream with soup, add spices, chopped herbs, cover and cook for another 5 minutes. The soup should languish, but not boil.
From the head and tail
When cutting fish, some housewives leave only the fillet, and the rest of the carcass is thrown away. But they don’t even realize that they can make delicious rich soup.
Cooking method:
- We wash the head and tail of the fish, remove the gills from the head, since they add bitterness to the soup. Fill the parts with water and put on fire.
- As soon as the broth boils, remove the foam, reduce the heat and cook for another 30 minutes.
- Grind onions and carrots, vegetables can be slightly fried in vegetable oil. Dice potatoes.
- As soon as the broth is ready, take out the tail and head, and filter the broth from small scales and bones.
- Add vegetables, spices and cook until potatoes are ready.
- We collect meat from the head and tail, and together with chopped herbs, add 5 minutes before the soup is completely ready. The ear from the head and tail is ready.
Abdomen fish ear with millet
In order to give the fish soup density, many culinary experts add cereals. We offer a simple recipe for preparing fish soup with millet, but if you wish, you can replace it with rice or pearl barley.
Ingredients:
- abdomen of trout (400-500 g);
- 3-4 potatoes;
- bulb;
- carrot;
- ½ cup millet;
- salt, pepper, herbs.
Cooking method:
- Pour the washed fish with water, add allspice and put on fire. Cook for 30 minutes, do not forget to remove the foam.
- Pass the chopped carrots and onions in butter. If desired, you can add two tablespoons of homemade ketchup or chopped tomatoes.
- We take fish out of the broth, and lower the prepared potatoes together with salt.
- We wash millet, it is better to pour boiling water over it and leave for a couple of minutes to get rid of bitterness.
- Once the potatoes are soft, pour the millet and cook for 20 minutes.
- We cut the boiled fish into small pieces and together with the passivated vegetables we send it to the broth, cook for 5-10 minutes. A few minutes before cooking, add chopped green onions, salt and pepper as needed.
Recipe with lemon
For many gourmets, trout ears are their favorite fish soup. Cooking fish soup is easy and simple, especially since ready-made soup sets for fish dishes are sold in stores.The soup turns out to be tasty, mouth-watering and rich, but most importantly, do not forget to add lemon to the dish, which will reveal the taste of the fish soup in a special way.
Cooking method:
- We put the fish in the pan, fill it with water and cook for 15 minutes over medium heat.
- Cut the potatoes into small cubes. Cut the carrots into quarters or half circles.
- As soon as the fish is ready, take it out of the broth, and put the carrots, onions and potatoes in the pan, cook until tender.
- Trout regimen into pieces and, together with spices, spread in a broth with vegetables, cook for 3-5 minutes.
- Pour the finished soup into plates and add a slice of lemon.
Cooking royally
Trout ear is also called the “royal ear”. The secret to cooking is that several types of fish are used in the recipe. And it doesn’t matter which fish you add to the soup, the main thing is that the ratio is 1: 1, only then the taste will be simply amazing. For satiety, cereals can be added to the ear: rice, millet or barley.
Ingredients:
- 300 g trout fillet;
- 300 g sturgeon fillets;
- bulb;
- three potatoes;
- carrot;
- spices, parsley.
Cooking method:
- Cut sturgeon and trout fillets into large pieces.
- Peel and finely chop the vegetables.
- We put vegetables, salt in boiling water and cook them until half ready.
- Add the fish slices and cook for another 20 minutes.
- Turn off the fire, add the greens, cover and let the soup stand for 15-20 minutes.
Ear in a slow cooker
Today, the cooking process has become even more accessible, thanks to the advent of a multicooker in the kitchen. We offer a simple recipe for trout fish soup.
Cooking method:
- We turn on the slow cooker in the “Baking” or “Frying” mode, add a little vegetable oil, chopped onions, carrots to the bowl and fry the vegetables for 10 minutes.
- Then we put pieces of fish, diced potatoes, a bay leaf, spices and pour cold water. Set the mode "Soup" or "Stew" for an hour. Serve the prepared fish soup with chopped fresh herbs.
Trout fish soup is sure to be appreciated by all fans of fish dishes. To make the flavor of fish soup more piquant, add caraway, turmeric, coriander, lemon juice or dried herbs to the dish.
