Ingredients
| pike perch — 1-1.5 kg | |
| onion — 1-2 pieces | |
| onion feather — 50 grams | |
| water — 2-2.5 liters | |
| dill greens — 50 grams | |
| salt and pepper — to taste |
The finished ear consists of two components: broth (yushka) and fish meat. You can serve both together and separately give the fish, and offer the broth in mugs. The ear is perfectly combined with fish rasstegayami
How to cook Homemade pike perch ear
Ukha is a traditional Russian dish that should not be confused with fish soup. In addition to fish, spices and water are used in the ear, but you can put anything in fish soup. It is best to cook fish soup on the shore, after fishing from the freshest fish. But even at home in a saucepan, you can get a decent result.
Step-by-step recipe
| 1. |
We remove the scales from the walleye, take out the insides. It is necessary to remove the gills — the ear will be bitter from them, and the number of parasites there can unpleasantly surprise. Now we cut off the head of the pike perch, all the fish fins and tail. You can cut off the abdominal fins together with the testicle (the soft part of the abdomen). We send these parts to a saucepan with 2.5 liters of water and send them to cook for 20-25 minutes. The remaining pike perch carcass is divided into portions, you can add a little salt and pepper. |
| 2. |
Remove the top crust from the onion and wash it. Remove the heads and fins from the pan (you can strain through a sieve). Add fish pieces and onion to the broth. Cook for 15 minutes. Prisalivaem, put a bay leaf and pepper. Cook for another 5 minutes. |
| 3. |
Finely chop the onion feather and dill greens, you can sprinkle with salt. Fish soup is served in two types — very hot, or already cooled. Hot fish soup is preferred by lovers of spicy, in this case, we definitely serve hot pepper to the table. Sprinkle the ear on top with chopped herbs — bon appetit! |
