Ear can be called a bright echo of village life, which is still relentlessly seeping into the urban consciousness, preventing residents of the "concrete" world from wallowing in everyday life and dullness. The most fervent manifestation of this echo is the ear from the sterlet, which is rightly considered the king of fish. It is on the basis of the sterlet that the ear is incredibly rich in tastes and aromas.

Life hack how to quickly and easily clean a sterlet

Sterlet fish is characterized by hard and rough skin, which is complemented by sharp spikes, "bugs", so it’s definitely not possible to clean it with bare hands.

Before starting the cleaning, make sure that the hand does not slip during the cleaning process. Cotton or rubber gloves will help to avoid this. But it will not be superfluous to treat the surface of the fish with coarse salt. Rinse it off with warm water. Salt removes mucus, and, therefore, reduces the risk of slipping hands on fish.

  1. We begin cleaning the sterlet by removing the spikes on the back. The process will be more fun if you start to cut from the tail.
  2. Lateral and abdominal "bugs" can be removed in two ways: by cutting them and simply cleaning them off. We also remove fins.
  3. Next, clean the fish from the insides.
  4. The next part to be deleted is the wizard. For this purpose, we make an incision in the place where the trunk passes to the head. We cut the cartilage, groping a squeal. Make an incision in the tail area. We catch the screech in the head area with a convenient tool (pliers, fingers, hook) and pull it out, trying not to break.
  5. Cut off the head. But we don’t throw it away, but we clear it of the gills.

Note! All "waste" in the form of a head, fins and spikes will be an excellent basis for the broth.Therefore, throwing them out is by no means possible.

Classic sterlet ear in a pan

The classic recipe attributes to getting a clear, saturated broth. The second, one can say, classic law is the presence in the finished dish of neat portioned sterlet pieces.

Ingredients for 500 g sterlet and 2.5 liters of water:

  • onions - head;
  • potatoes - 300 g;
  • dill seeds - 10 g;
  • peppercorns - 2 g;
  • Lavrushka - 1 pc.;
  • butter - 40 g;
  • common salt - by preference.

To cook a tasty, regular ear and broth to it, we perform the following sequence of actions:

  1. First of all, we begin to implement the conceived correct and saturated broth. To do this, take the head of the sterlet, its tail and fins. Fill with water. We take the onion, rinse, remove the top layer of scales and send it to the fish pan. We send dill seeds, black pepper with peas to the same place - to the pan.
  2. After boiling, regularly remove the foam. Reduce the fire. Remove from the plate after 30 minutes for straining.
  3. We filter, we use a frequent lattice sieve.
  4. Put it on the fire again. We lay potatoes.
  5. We cut the sterlet into large steaks and in this form we put it in the broth.
  6. Carefully monitor the resulting foam so that the ear is transparent without “feathers”.
  7. We try on salt. Add a bay leaf. We check the fish for readiness.
  8. We remove the finished fish from the fish soup, spread with butter. Let the oil soak and put it in the pan again.
  9. Remove the bay leaf.

Readiness of fish soup is checked by the readiness of potatoes and fish.

Serve the sterlet ear with slices of butter, half a hard boiled egg and herbs.

From the head of fish with millet

We offer to prepare a rich first course based on the soup, which the Cossacks of Alexander Sergeyevich Pushkin slept in. At the disposal of the Cossacks there were many millet and sturgeon fish. We will prepare the ear from the head of a sterlet with millet.

Take 2 liters of water:

  • sterlet's head and tail - 300 g;
  • millet - 100 g;
  • carrots - 70 g;
  • potatoes - 100 g;
  • onion - 30 g;
  • allspice peppers - 5 pcs.;
  • dill (dried) - st. l .;
  • greens (fresh) - to taste;
  • butter - 50 g;
  • salt to taste.

To cook the ear from a sterlet with millet, you must perform the following steps:

  1. We put the fish in cold water and, adding spices, including pepper and dried dill, cook the broth. We filter by readiness.
  2. We put it on the stove again. We put in the pan the millet thoroughly washed to clear water. Cook millet in splendid isolation for at least 30 minutes. In this case, do not forget about the foam.
  3. The following ingredients are for adding onions and carrots. They can be fried in oil.
  4. After boiling the vegetables in the broth for 10 minutes, we send there the potato cubes.
  5. After adding potatoes, you can add whole pieces of fish to your ear. They cook quickly.
  6. 5 minutes before turning off, add chopped greens to the soup.
  7. Turning off the soup, flavored it with butter.

Let the ear brew, after which we enjoy the excellent taste and rich aroma.

Royal recipe

The royal recipe is called due to the fact that it was available in antiquity only to noble persons. For ordinary farm laborers and peasants, the first dishes with such a rich flavoring range, obtained through the use of a wide range of ingredients, could not afford.

For an old recipe, take:

  • vegetables (onions, carrots) - 1 pc.;
  • potatoes - about 200 g;
  • millet - 100 g;
  • sterlet - 400 g;
  • various types of fish for the broth - how much is available;
  • vodka - 50 ml;
  • salt to taste;
  • pepper - to taste;
  • greens to taste.

To prepare the king’s ear, you must follow these instructions:

  1. We wrap the whole perch and the existing fish heads (for example, pike, ide, pike perch) in dense gauze. We put it in a pan, fill it with water, turn on the fire, cook.
  2. Together with the fish, do not forget to add the onion head for the rich broth.
  3. After boiling the broth, leave it on the fire for another 30 minutes, and then remove the cheesecloth with fish and onions.
  4. The first broth is ready.
  5. The second is cooked based on the fillet of previously used fish: pike, ide. Cook the second broth for about 20 minutes.
  6. Repeat the filtering procedure.
  7. In strained broth we send washed millet, and a little later - potatoes, carrots and onions.
  8. In 30 minutes, in which the millet will reach readiness, we will prepare the sterlet filet.
  9. Sending the fillet to the broth, we note the time, because after 25 minutes the time will come for another ingredient - vodka.

The king’s ear is ready.

Note! The old recipe for fish soup royally ascribes the execution of another nuance, which, unfortunately, is not feasible in home cooking. At the final stage, it was required to dip a smoldering birch firebrand into the ear. Literally in a minute the ear was saturated with the aroma of a bonfire.

Sterlet ear at the stake

If fate has presented a fortunate occasion, and you are going to nature, be sure to take fish with you for soup or fishing rods, if you have the skill to catch it.

To cook a tasty, satisfying and fragrant fish soup at the stake, take:

  • sterlet - 1 pc.;
  • potatoes - 200 g;
  • onions - 140 g;
  • carrots - 75 g;
  • vodka - 100 ml;
  • bay leaf - 2 pcs.;
  • black peppercorns - 6 pcs.;
  • salt to taste;
  • greens to taste.

We also stock up on birch wood and gauze.

Cooking method:

  1. Since in nature, each component is worth its weight in gold, and this time we start cooking with broth. In gauze, we put in the cauldron the head, tail and fins of the sterlet. Gauze is mandatory, as it is irrational to drag a sieve with you.
  2. Boil the broth, remove the fish. We lay potatoes and other vegetables.
  3. The potato is almost ready. It is time for fish and vodka.
  4. 5 minutes before removing from heat add bay leaf and black pepper. Laurel leaf then be sure to remove from the soup.

And, like a sweet note in a symphony, a birch char char. Dip it for a moment in the already prepared, but not removed from an open fire ear.

Serve with chopped herbs.

It is interesting:classic ear

Rich soup in a slow cooker

Of course, the use of a multicooker in the kitchen a priori eliminates the multi-stage and long sequence of actions, but even in the conditions of severe limited time, you can not deny yourself delicious dishes.

Ingredients:

  • sterlet - 1 kg;
  • bow - head;
  • leek - 1 pc.;
  • celery root - 1 pc.;
  • bay leaf - 4 pcs.;
  • peppercorns - a pair of peas;
  • salt to taste.

Sterlet ear in a slow cooker is prepared like this:

  1. In the bowl of the multicooker, lay the chopped fish, roots and onions.
  2. Fill with 1.5 liters of water.
  3. We set the program "Soup" (in its absence - "Stew") for 40 minutes.
  4. Filter the finished broth.
  5. If your ear seems cloudy, we resort to a technique called a guy. It will take 50 g of caviar, preferably granular. We rub it first. Then we introduce ice water over a tablespoon of it: the consistency of the pancake test should be obtained. Pour another glass of cold water, followed by a glass of hot broth.
  6. The resulting guy is poured into several entries in the ear. And boil in the "stew" mode for another 5 minutes.
  7. We lay potatoes, carrots and cook until ready.

Serve wuhu with herbs and bread products in the form of a pie or pie.

How to cook with barley

The process of cooking fish soup with pearl barley basically does not differ from the recipe, which tells about the method of cooking with millet, with one exception ... Pearl barley does not need to be boiled for a long time separately from other ingredients.

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