Trout ear with vodka. Ear from the head and tail of a trout - delicious recipes

09.03.2020

Soup with meatballs, with green peas, with beans, cabbage soup, borscht - everything has been cooked a long time ago and more than once. When the question of how to pamper your family is especially acute, let's cook an incredibly tasty and healthy trout fish soup. This soup cooks quickly, does not require any special ingredients, and is eaten even faster, because it turns out to be very light and fragrant.

The most important component of any fish soup is, of course, the broth, and the taste and quality of our first course depends on how it is cooked.

There are two basic options for cooking trout soup.

We first boil the broth from the parts of the fish directly with the scales (it is better to take the head and tail) so that it turns out to be thicker and richer. We filter it and only then add vegetables.
We cook everything together, alternately adding potatoes, onions, carrots and only then fish to the water.

Note that in the first case, the ear turns out to be much more fragrant, satisfying, and it will be easier to put trout meat from the tail and head into it. Let's consider it.

Ingredients

Trout (half carcass or tail/head)- 400 g + -
- 2.5 liters + -
— 3-4 pcs. + -
- 1 PC. + -
- 1 PC. + -
- 1/2 bunch + -
- 1/2 bunch + -
- 1 tbsp. l. + -
- 1-2 leaves + -
Allspice peas- 3-4 peas + -

Cooking

As you can see, you can’t do without seasonings here, so it’s better to stock up on them in advance, this is what will make our ear a real meal!

Take a 3-liter saucepan, fill the fish with water, and, bringing to a boil, cook for another 30-40 minutes so that the broth becomes thick.
While the trout is cooking, wash and clean the vegetables. We immediately cut the potatoes into cubes, chop the onion, and three carrots on a coarse grater or cut into small cubes.
After the time has passed, we catch large parts of the fish with a slotted spoon, and filter the broth through a sieve or sieve.
After pouring it back, salt it, put the chopped vegetables and cover with a lid. Now the ear is cooked for another half an hour. Then add bay leaf, allspice to it, cook for another 10 minutes.
In the meantime, we separate the trout meat from the bones and put it together with chopped herbs in the soup. Boil 5 minutes and turn off.
Now the ear should be allowed to rest under the lid for 15 - 20 minutes. After insisting, it will become even tastier.

Serve such yummy with sour cream or 1 tbsp of butter. Its creamy taste goes especially well with the trout flavor.

Ideas for creative housewives

This recipe can be improved if you apply the fishermen's technique and cook a "double" ear.

"Double" ear

In the resulting broth from one batch of fish, cook another 200 - 300 g raw trout. So the soup will turn out so rich that you can not put potatoes at all and limit yourself to onions and carrots.
If desired, add one 300 g jar of canned green peas or the same amount of fresh to such an ear.
Nothing else is needed, since we will add the meat in the ear immediately from 2 servings of trout, this will make the soup thicker.

Soup puree

If you are a soup lover, no problem! Trout ear is great for creating just such a first course.

Before adding the boiled meat from the bones to the already prepared soup, puree the vegetables with an immersion blender. We add greens and finely chopped pieces of fish, as usual.

cream soup

It will be very good to make cream soup based on fish soup.

To do this, simply pour a glass of 20% cream into the broth before pouring greens into it. This can be done in the recipe with pureed vegetables, and where we left them in pieces.

Don't let the combination of cream, fish and tomatoes scare you, you will get a very delicate pleasant taste.

Ingredients

Trout - 350 g
Cream 20% - 2 cups
Water - 2 liters.
Potatoes - 3 - pcs.
Tomatoes - 3 pcs.
Medium carrot - 1 pc.
Onion - 1 pc.
Bay leaf, black pepper and allspice - optional
Salt - 1 tbsp

Cooking

The trout should already be washed and cut into pieces. portioned pieces.

Pour ½ tablespoon of vegetable oil into the bottom of a 3-liter saucepan and, while it warms up, peel and chop the onion.
Let him languish, and in the meantime we will peel and grate the carrots, send it to the onion. We fry vegetables together.
During this time, we clean the tomatoes from the film in the standard way - dip them in boiling water for 1 minute. Finely chop them and put to fry.
After simmering the vegetables, fill them with water and cover with a lid.
We clean the potatoes, cut them into cubes, as for ordinary soup and send it to boil in boiled water.
After 10 minutes, put pieces of trout in your ear. Cook for another 15 minutes and pour in the cream.
Bring everything to a boil, salt, pepper, add bay leaf if necessary.
5 minutes before the end of cooking, add chopped greens.

Serve hot cream soup with trout. If desired, it can be seasoned with green onions.

It would seem that an elementary recipe for cooking trout soup can be so different, but every time it is equally delicious!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Trout - tasty and very useful fish. It is rich in vitamins fatty acids and micronutrients. All this is necessary for the normal functioning of the human body. Soup from this fish will win recognition even among the most indifferent people to this product. Dishes from this red fish are juicy, and soups are rich and appetizing.

How to cook trout fish soup

The question is how to cook delicious fish soup, every housewife asked herself. The answer is very simple: cooking trout soup involves going through several stages. Follow them clearly, then you will surprise your loved ones by putting them on the dining table appetizing dish from valuable fish. Here they are:

Bouillon. It is important to clean the fish well and cook it properly - make sure that it does not overcook, otherwise it will become tough.
Vegetable roast. On the hot pan onions, carrots, tomatoes are fried in turn. They are added to the soup last.
Filler. To make the taste of fish soup rich, you need to add potatoes or cereals.
Additional ingredients. Before serving the dish, you can sprinkle it with herbs, season with butter or sour cream.

How much to cook trout for fish soup

This seafood is prepared for a relatively short time. Ready fish should have a soft structure: to achieve such a result, 15-30 minutes is enough. But the cooking time of trout depends on its size, variety: you will spend about 20 minutes cooking river fish, and only 10 minutes for sea fish. If you cut it into small pieces, the cooking time will be significantly reduced.

Trout soup recipe

Most tasty soup from fish - made in nature in a cauldron, on a fire, with coal. The recipe for trout soup at home also has a right to exist. Where to cook - in a slow cooker or on the stove - you choose, but in any case, success is guaranteed. It is important to have all the necessary products: fish, potatoes, cereals, spices, vegetables, and a burning desire to create culinary masterpieces will certainly help you.

Classic trout soup recipe

Cooking time: 125 minutes.
Servings: 4 persons.
Cuisine: Russian.

Ear with trout - excellent dish from noble and delicious fish. Cooking according to the classic recipe will not be difficult even for a novice cook. Fragrant fish broth millet groats and potatoes will complement, and greens will add color and freshness. Before serving the first one, let it brew for 10-20 minutes. It is better to use the soup hot, sprinkled with fresh herbs.

Ingredients:

trout fillet - 450-550 g;
potatoes - 265 g;
onions - 2 pcs.;
carrots - 1 medium;
millet - ½ cup;
green onion- bundle;
dill, parsley - a couple of branches;
ground black pepper - 2 g;
salt - to your taste.

Cooking method:

Cut the fish into small portions, place in boiling water, reduce the heat, cook for about 15 minutes, constantly removing the foam.
Wash the onion, put it with the husk in a saucepan.
Chop the peeled potatoes into small cubes, send to the fish. Salt, pepper, add millet, cook for 10-15 minutes.
Add chopped vegetables to the soup and cover with a lid. Boil for 5 min.
Serve to the table, lightly sprinkled with dill.

Trout fish soup

Servings: 4 persons.
Calorie content of the dish: 96 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

To make trout soup your culinary masterpiece, garnish it with lemon slices before serving. This dish will be a decoration. holiday table. Soup will come with exquisite taste and satisfying if the river fish is not overcooked. Do not forget to remove the previously dry bay leaf and peppercorns from the broth as soon as the fish becomes soft. When serving, add butter, crushed garlic, fresh herbs.

Ingredients:

trout fillet (river) - 550-650 g;
lemon - 1 pc.;
onion - 125 g;
potatoes - 550 g;
carrots - 1 medium;
butter - 35 g;
bay leaf - 2 pcs.;
garlic - 2 cloves;
greens - a bunch;
salt - 15 g;
pepper - 2 g.

Cooking method:

Wash the fish fillet under water and cut into slices.
Peel potatoes, cut into cubes. FROM onions and carrots to do the same operations, finely chop the greens.
Pour chopped vegetables, herbs into boiling water. Leave to cook on low heat.
As soon as the potatoes are cooked, add the fillet pieces, bay leaf, spices. Boil 15 min.
Remove from heat, add chopped garlic, butter. The soup is ready!

Ear from the head of a trout

Cooking time: 35-40 minutes.
Servings: 3 persons.
Calorie content of the dish: 76 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The recipe for trout head soup involves using only one part of the fish. Such a broth will be rich and very fragrant. Budget ear will become good first dish for lunch, and at least necessary products and fast cooking every hostess will love it. The recipe with a photo will become your faithful guide and assistant in making soup.

Ingredients:

trout head - 3 pcs.;
onion - 1 large;
bell pepper- 150 g;
potatoes - 270 g;
carrots - 1 large;
garlic - 2 cloves;
butter - 55 g;
peppercorns - 3 peas;
dill - 25 g;
bay leaf - 2 pcs.;
black pepper - 8 g;
salt - 11 g.

Cooking method:

Pour 2-2.5 liters of water into the pan and put on fire.
Meanwhile, cut potatoes, onions and peppers into cubes. Send them to boiling water. Salt, season with spices. Boil for 15 min.
washed fish heads remove the scales, remove the gills. Rinse well, put in the broth. After it boils, remove the foam, reduce the heat. Add butter, chopped garlic, carrots, herbs. Let it cook for 15 minutes.
Remove the finished soup from the stove, let it brew for a while.

Trout ear in a slow cooker

Cooking time: 1.5 hours.
Servings: 3 persons.
Calorie content of the dish: 138 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

To prepare this dish, you will need a slow cooker: this useful household appliance will make it easier to prepare fish soup. As a rule, trout soup in a slow cooker turns out to be just as amazing as it is on the stove. Be sure to add spices that perfectly complement delicate taste this valuable fish. Ground coriander, dried dill, cumin, mint, oregano go well with it.

Ingredients:

trout - 600-750 g;
potatoes - 450-550 g;
carrots - 2 small;
onion- 1 PC.;
greens - a bunch;
allspice - 4 peas;
salt - to taste;
rice - 65 g.

Cooking method:

Wash the fish under water. Clean, cut off her tail and fins, gut her.
Peel the potatoes, cut into small pieces, carrots into rings, leave the onions whole.
Put everything in the multicooker bowl. Add spices, chopped herbs, washed rice. Pour in 1.5-2 liters of water, select the "Soup" mode in the menu, set the timer for 40-50 minutes.
Ready fish soup serve to the table.

Rainbow trout ear

Cooking time: 50 min.
Servings: 4 persons.
Calorie content of the dish: 86 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

An ear of river trout is prepared in less than an hour. This dish has long been loved by many housewives thanks to exquisite simplicity. The soup is rich bright taste, but such an ear is light and dietary. It should be served hot to the household and guests, garnished with fresh herbs and sour cream. You can add a lot of vegetables to the ear - tomatoes, bell peppers, leeks, mushrooms - all this will enrich the ear with vitamins.

Ingredients:

rainbow trout - 650 g;
potatoes - 550-670 g;
onions - 2 pcs.;
carrots - 1 medium;
salt - to taste;
red ground pepper - 2 g;
ground black pepper - 2 g;
butter - 35 g;
bay leaf - 1 pc.

Cooking method:

Clean the fish from the insides and large bones, rinse well under water. Then cut into cubes.
Cut the potatoes into slices, carrots into rings, just peel one onion, finely chop the second.
Throw a whole onion, chopped potatoes, chopped carrots, bay leaf into boiling water. Cook vegetables for 20 minutes.
Add fish to boiled vegetables. Throw in the chopped onion. Salt and pepper.
Add butter to the finished soup.

Trout ear with millet

Cooking time: 65 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

This simple recipe - trout fish soup with millet - should be mastered by every housewife. Remove the bones from the fish and grind the vegetables - the resulting puree soup will be appreciated by your guests and household members. To prevent millet from bitterness, it must first be washed. hot water. This healthy cereal contains vitamins of group B, in combination with omega-3 acids of trout - this is a good health ensemble.

Ingredients:

cleaned trout - 425-550 g;
potatoes - 340 g;
onions - 2 pcs.;
carrots - 1 large;
millet - 150 g;
bay leaf - 1 pc.;
peppercorns - 4 pcs.;
green onions - a bunch;
ketchup - 45 g.

Cooking method:

Place a container of water on the fire, lightly salt. Pour in peppercorns, add the whole washed and gutted fish. Cook for 20 minutes, periodically skimming off the foam.
Cut the carrots into slices, fry for about 5 minutes. Add finely chopped onion, ketchup after 2 minutes.
Remove the fish and pepper from the pan.
Chopped potatoes, washed millet add to the broth. Cook for at least 25 min.
Remove fish from large bones and cut into small pieces.
Mash potatoes into puree. Add fry, pieces of fish. Keep on fire for another 5 minutes and add chopped green onions.
Remove the finished soup from the stove and leave to infuse.

Finnish fish soup recipe with trout

Cooking time: 45-50 minutes.
Servings: 2 persons.
Calorie content of the dish: 98 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The traditional fish soup recipe no longer surprises anyone, it's time for experiments. Finnish trout ear will blow your mind with its pleasant creamy taste. It should be consumed in deep bowls, sprinkled with chopped fresh parsley on top. Finnish version of fish soup - perfectly balanced, nutritious dish guests will appreciate it.

Ingredients:

trout - 450 g;
potatoes - 320 g;
onions - 2 pcs.;
cream 20% - 125 ml;
allspice - 3 peas;
parsley - a bunch;
salt - 12 g;
black pepper - 3 g.

Cooking method:

Rinse the fish under water, then cut into slices.
Peeled potatoes and onions cut into cubes.
Put potatoes, onions in a saucepan, pour water. Boil for about 25 minutes.
Add fish, add spices, salt. In 10 minutes. pour in the cream, cook for another 5 minutes.
Serve the finished soup sprinkled with finely chopped parsley.

Trout fish soup recipe with cream

Cooking time: 45 minutes.
Servings: 2 persons.
Calorie content of the dish: 77 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Trout ear with cream is an incredibly fragrant and tasty dish. A recipe with a photo will help a novice hostess prepare this culinary masterpiece. The attractive appearance of fish soup allows you to serve it not only as a daily first course, but also surprise guests. Cream adds tenderness and a pleasant shade, and tomatoes with herbs create a bright spring mood. The flavor combination of ingredients is perfect, so the result will be delicious.

Ingredients:

trout - 350-480 g;
potatoes - 450 g;
tomatoes - 3 pcs.;
onions - 1 pc.;
carrots - 1 large;
cream - 120-165 ml;
greens - a bunch;
salt - 9 g;
vegetable oil- 45 ml.

Cooking method:

Cut the washed fish into medium-sized pieces.
Cut the onion, potatoes into cubes, and chop the carrots. Remove the peel from the tomatoes, after scalding them with boiling water and finely chop.
Sauté the onion in a cauldron or heavy bottomed saucepan until golden brown. Then add carrots, fry until soft.
Add tomatoes, simmer about 7 minutes. Then pour all 3 liters of water.
Pour potatoes into boiled water and boil for 20 minutes. Put the fish, pour in the cream. Keep on the stove for another 10 minutes.
Garnish the finished soup before serving with greens or a slice of lemon.

Trout ear with barley

Cooking time: 1 hour 20 minutes.
Servings: 5 persons.
Calorie content of the dish: 66 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Not many people love pearl barley, although its benefits are known to everyone: it contains many essential trace elements. Even if you have not changed your mind about cereals, then no one will notice its presence in a trout ear with pearl barley. How to cook pearl barley, every housewife knows: main secret- soak the cereal in advance, preferably overnight, then it will become very soft. You will certainly fall in love with such an ear, because it is unusually tasty and healthy.

Ingredients:

rainbow trout - 550-750 g;
potatoes - 450 g;
carrots - 1 pc.;
onions - 1 pc.;
pearl barley - 120 g;
bay leaf - 2 pcs.;
salt - 10 g;
ground black pepper - 3 g.

Cooking method:

6-8 hours before cooking, pour pearl barley with a glass of cool water.
Cook river fish. Drain the broth from the pan, pour clean water. Transfer the fish, put on fire. Add bay leaf, salt.
Carrots, finely chop the onion. Cut potatoes into small cubes.
Add cereals to the broth, leave to cook for about 15 minutes. Pour in the chopped vegetables. Salt, pepper.
Garnish the finished trout soup with herbs.

Salmon and trout ear

Cooking time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 52 kcal / 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

An ear cooked from two types of fish is much more refined and piquant. If there is no salmon, then you can take hake, pink salmon or pike perch. Each variety of fish will add its own unique flavor to the soup. Such a dish is prepared quickly and simply, and the result amazes the fantasies of gourmets. Step by step recipe fish soup from salmon and trout will tell you how to make it a favorite delicacy of the whole family.

Ingredients:

salmon steak - 1 pc.;
trout - 450 g;
potatoes - 250 g;
onions, carrots - 1 pc.;
vegetable oil - 55 g;
rice - 250 g;
salt - 10 g;
bay leaf - 2 pcs.;
greens - 25 g.

Cooking method:

Pour water into a deep saucepan, put it on fire.
Peel vegetables: onions, carrots, potatoes and chop them finely.
Remove the scales from the trout and cut into slices. Cut the salmon steak into 2 parts.
When the water boils, add salt, potatoes, washed rice. Add bay leaf. Boil for about 20 min.
Pour oil into a hot frying pan, then add chopped onions, carrots after a couple of minutes.
Add fried vegetables along with trout, salmon to potatoes and rice. Mix well, cook for another 5-7 minutes.
Chop the greens and add to the finished soup. Cover with a lid, let it brew for 10 minutes and serve.

Hearty broth. To make the ear appetizing, and hunger does not remind of itself for a long time, you should give preference to fresh fish, rather than frozen. Feel free to use multiple varieties.
An abundance of fresh herbs and spices will give the fish new taste qualities.
Cook the ear over low heat. There is no hurry if you want the ear to have a rich taste.
Don't digest. long heat treatment tender red fish will cause a loss of taste and make it tough.

Video: ear from the head and tail of a trout

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Discuss

Trout ear - recipes with photos. How to cook river or rainbow trout soup in a pot and slow cooker

Trout is an incredibly healthy fish, enriched with micro and macro elements necessary for the human body. Cook from a trout carcass delicious steaks, but do not rush to throw away the head and tail. The ear from the head of a trout will be the dish of the day.

Are you bored with the usual fish dishes? Try to cook a fragrant ear. Even the most whimsical household will be happy to taste such a soup. In order to cook fish soup, it is not necessary to buy fish fillets or steaks. You will get a great trout ear. All you need is a head and a tail. The recipe for preparing such a first course is so simple that even an inexperienced cook can handle this task.

For satiety, various cereals are added to fish soups. Most often barley, millet or rice. Don't forget vegetables. They are what give soups incredible taste and exquisite fragrance.

Compound:

trout carcass;
2 pcs. bay leaves;
1 st. l. refined sunflower seed oil;
½ st. millet groats;
2-3 pcs. potato tubers;
1 onion;
1 carrot;
salt, ground allspice and herbs to taste.

Cooking:

Before you start cooking fish soup, you need to defrost the trout carcass and clean the scales.
Separate the head and tail, remove the fins.
We use the carcass for cooking steaks or other dishes.
We remove the gills, rinse the head thoroughly with filtered water.
We do the same with the tail section.
Once again, thoroughly rinse everything.
To eliminate the unpleasant smell, sprinkle the parts of the trout carcass with freshly squeezed lemon juice.

We wash the millet groats several times with running water.
Put the head and tail of the trout in a saucepan and fill with water.
Put on the stove and bring the liquid to a boil.
Peel all vegetables and wash them well.
Cut potato tubers into small cubes.

We do the same with the bow. Onion can be diced if desired.
Pour refined vegetable oil into a separate pan.
We warm it up and put carrots with onions in a pan.

When the broth boils, foam will appear.

On minimum heat, continue to cook the broth for another half hour.
Simmer vegetables over low heat until golden brown.
Strain the finished fish broth through a sieve and pour into a saucepan with vegetables.

Bring the broth to a boil.

After a couple of minutes, add the potatoes.
On low heat, cook the fish soup until the potatoes and millet are cooked.
Add bay leaf, salt to taste and season with ground allspice.

On a note! Before serving, do not forget to decorate the dish with sprigs of greens.

Trout ear with creamy notes

Fish is not only useful product but also low in calories. One serving of fish soup prepared from the head of a trout contains approximately 50 kilocalories. This dish will diversify dietary ration. Fresh tomatoes and cream will add a special taste to the ear. Try making fish soup in a new way.

Compound:

trout head and tail;
2 pcs. ripe tomatoes;
1 onion;
2-3 pcs. potato tubers;
1 carrot;
2 tbsp. cream with 20% fat;
2 tbsp. l. refined sunflower seed oil;
seasonings for fish, salt and herbs - to taste.

Cooking:

We clean the parts of the trout carcass and rinse well with running water.
Cut the peeled onion into rings.
In the pan in which we will cook the fish soup, pour the refined sunflower seed oil.
Warm it up and add the onion.
We pass it until a golden crust appears.
In the meantime, grate the peeled carrots on a medium grater.
Add the carrots to the onion, stir and fry together for about 5 minutes.
On the fresh tomatoes make cross-shaped incisions on top.
Dip the tomatoes in boiling water for a couple of minutes, and then carefully remove the skin.
Cut the tomato pulp into cubes and add to the vegetables.
Stir and fry for a few more minutes.
Cut the potatoes into cubes and add to the vegetables.
Fill everything with filtered water.
As soon as the broth reaches a boil, add the head and tail of the trout.
After 15-20 minutes, carefully remove the head and tail with a slotted spoon.
Let's add cream.
Pour in the cream in a thin stream.
Stir until smooth, salt to taste and season with spices for fish.
Boil the ear until the potatoes are ready.
It remains only to decorate the dish with herbs.

One of delicious options trout dishes - this is an ear. Fragrant and aesthetically beautiful fish soup from red fish will not leave indifferent fish lovers. Preparing this dish is quite simple.

In order for you to succeed with the trout fish soup the first time, the recipe recommends cooking soup on the first broth and from uncut fish: the skin of this dietary fish will make the dish rich, and the bones will separate and settle to the bottom.

Classic trout ear

Classical ear is prepared from the following products:

trout carcass without a head;
millet groats;
carrot;
potato;
greens;
spices;
salt.

Cooking begins with the preparation of the fish, it must be washed, cleaned and separated from the head, fins, tail, cut into portions. Water is poured into a four-liter pan or cauldron, brought to a boil. Then 6 - 8 pieces of trout and a whole onion with a bay leaf are laid.

In the broth, which is being prepared for about 10 minutes over low heat, potatoes (400 g) cut into large cubes and well-washed millet (120 g) are placed.

After 10 minutes, fill the ear with finely chopped onions and carrots, cut into curly stars or sticks (vegetables 1 each).

After 5 minutes, salt, pepper and ground coriander, a few black peppercorns in peas are added. Greens, parsley and dill are added 2 minutes before the fish soup is removed from the fire. There is another secret to cooking trout soup: a recipe in classic version does not include the addition of vodka or coal from a fire, as for white fish soup.

Finnish trout fish soup

Trout fish soup options can vary in grits, parts of the fish used, and filling with vegetables. Fishermen make a trout ear on a fire in a cauldron, the head and tail are always used in it.

Whole fish ear

The composition of products for Finnish fish soup from trout per 5 liters of water is as follows:

large trout whole 600 g;
pearl barley or millet ½ cup;
cream 20% fat 250 ml;
potato;
onion and leek, in the same proportion of 300 g;
spices;
salt;
greens: white peppercorns, black pepper, coriander, basil, thyme sprig, parsley.

Initially, the head and tail of the fish must be scalded well with boiling water and cleaned with a knife. Cut out the gills from the head and remove the eyes. Meat from the cervical region and cheeks on the head of a trout has gelling properties and gives a good fat.

Cut the head of a large trout into 2 parts, divide the carcass into portions and send it together with the tail into boiling water. Immediately add the chopped potatoes, onions and pour the washed cereal. If barley is used, it is pre-soaked for 30 minutes in water with a pinch of soda to quickly soften.

Bring the ear to a boil and cook over low heat for 15 minutes until the potatoes are ready. Then cream is poured and spices and salt are added. Remove from heat after 3 minutes. Finnish ear is good on the second day, when it is well infused. But if the smell does not give you the patience to wait, 30 minutes after removing it from the fire, you can savor this masterpiece, sprinkling greens on your ear.

Ear from the head

Widespread in Russian cuisine and ear from the head of a trout. The head of a large trout, cleaned of eyes and gills, gives a good rich broth, which is even used for jellied fish. Since there is less meat in such an ear from a trout head than in soups from a whole carcass, the broth is filled with a large amount of vegetables.

The first broth with a trout head after bringing to a boil is recommended to be drained. The onion cut into half rings is fried at the bottom of the pan in oil, then the scalded head of the fish is placed, chopped garlic, potatoes and carrots are added in large quantities. Groats are not used. All this is poured with water and brought to a boil.

After boiling, the fire is reduced and the ear is cooked for 30 minutes at a low temperature. Remove the head from the finished fish soup and cut it on a separate plate. Ready-made broth with vegetables can be eaten in liquid form or mashed in a blender, add pieces of fish from the head and sprinkle with herbs.

Trout ear is sure to please fans fish dishes. The taste of this delicacy is very delicate, while it is accompanied by a spicy aroma of spices. For the rich and hearty soup you need very few products, so the trout ear will definitely fit into the family budget.

Trout fish soup can be prepared from the fillet or from any part of the fish. For the broth, heads, fins, ridges, tails, etc. are suitable. They are boiled in water with the addition of vegetables and seasonings, then the bones are removed, leaving only the meat itself for the trout fish soup. Potatoes, onions, carrots, roots, as well as various cereals are boiled in the resulting broth. With rice or millet, trout ear is especially satisfying and nutritious.

At home, trout fish soup is cooked in a saucepan on the stove or in a slow cooker. At the same time, such a soup can be made in nature, using a pot. by the most complex process during the preparation of the dish there will be a cutting of fish. Otherwise, the trout ear is no different from any other first course, and even an inexperienced chef will definitely succeed.

Trout fish soup is often associated with Finnish cuisine, because local chefs know a lot about red fish soups. A feature of their traditional soup is the addition of dairy products - cream or milk to the composition of the dish. The result is a very delicate and unusual taste that you can surprise your household with.

To make the flavor of trout soup more piquant, cumin, coriander, red and black pepper, turmeric, dried herbs are added to it, lemon juice etc.

Trout ear cooked according to the proposed recipe is low calorie meal which can be used as a light and hearty lunch for the whole family. In a slow cooker, such a soup is prepared very simply, it turns out quite rich and nutritious. In addition to the head and tail of the trout, you can also add fins, ridges and other parts of the fish. It is recommended to sprinkle the finished soup with dried or fresh herbs, but not the one with which the broth was cooked.

Ingredients:

700 g trout (head + tail);
5 potatoes;
2 onions;
2 tbsp. l. rice
1 carrot;
1 bunch of greens (dill + parsley);
1 tsp peppercorns;
2 bay leaves;
2.5 liters of water;
Salt pepper.

Cooking method:

Put the head and tail of the trout into the multicooker bowl.
Peel the onion and add to the whole fish.
Cut potatoes and carrots into small pieces and also put them in a slow cooker.
Wash the rice thoroughly and add it to the rest of the ingredients.
Add a whole bunch of greens to the fish and vegetables (do not chop), as well as bay leaves and peppercorns.
Pour all the ingredients with the specified amount of water, close the multicooker lid.
Cook trout fish soup in a slow cooker in the "Soup" mode for 1 hour 30 minutes.
Remove onions and greens from the multicooker saucepan (discard).
Remove the pieces of trout and separate the meat from the bones, return the meat to the ear.

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For this fish soup you will need the head of a large fish or 3 heads of smaller fish. It is better to strain the finished broth twice so that it definitely does not contain pieces of scales or small bones. Turmeric will make the trout fish soup very appetizing in appearance - it will give the soup a beautiful golden hue. Along with trout meat, you can also add a couple of pieces of butter to the soup. So the ear will become more tender and rich, the taste of all the ingredients will be revealed. Ready soup can be decorated with fresh herbs of your choice.

Ingredients:

1 head of large trout;
5 st. l. millet;
2 onions;
1 carrot;
3 potatoes;
1 tsp turmeric;
½ tsp coriander;
2 tbsp. l. butter;
Salt pepper.

Cooking method:

Put the trout head in a saucepan, cover with water and boil.
Add the peeled onion to the broth, cook for 1 hour at a low boil.
Remove the head of the trout from the pan with a slotted spoon, strain the broth.
Put the broth back on the stove, rinse the millet and add it to the saucepan.
Peel potatoes, onions and carrots, cut everything into small cubes.
Add the potatoes to the saucepan with the broth after boiling.
Melt the butter in a frying pan and fry the onion and carrot until golden brown.
Pour the finished roast into a common saucepan, add turmeric, coriander, salt and pepper to taste.
Separate the meat from the head of the trout and put it in the soup.
Boil the trout ear for a couple more minutes and remove from heat.

Finnish trout fish soup with cream real delicacy, which at home can turn an ordinary meal into a royal dinner. The dish turns out to be amazingly tender and nutritious, and its aroma calls the household to the kitchen long before the soup is ready. Too fat cream is not needed - 10-20 percent fat is enough. If desired, you can exclude starch or, conversely, add more of it - the density of the soup will depend on this.

Ingredients:

350 g trout fillet;
1 leek;
3 art. l. olive oil;
1 st. l. butter;
1 glass of cream;
1 bay leaf;
1 st. l. starch;
300 g potatoes;
1 bunch of dill;
3 glasses of water;
Salt pepper.

Cooking method:

Chop the leek, and heat the olive oil in a heavy bottomed saucepan.
Pass the onion until soft, then pour the specified amount of water.
Add the bay leaf to the same saucepan and bring everything to a boil.
Peel the potatoes, cut into cubes and pour into the soup after boiling water.
Reduce heat, cook fish soup until potatoes are soft.
Cut the trout fillet into small pieces and put in a common pan, cook for 5 minutes.
Pour cream over fish and vegetables, mix.
Combine starch with a tablespoon of water, mix thoroughly.
Add the resulting slurry to the trout ear, cook the soup until thickened over low heat.
Add butter, salt and pepper to taste in a saucepan, mix well again and remove from heat.
Sprinkle the finished trout ear with chopped dill.

Now you know how to cook trout fish soup according to the recipe with a photo. Enjoy your meal!

Trout ear is gourmet dish which is very easy to prepare at home. It is not necessary to wait for a notable catch to create this culinary masterpiece- all necessary ingredients easy to get in the nearest supermarket. Before cooking trout fish soup, it is better for novice cooks to study the following recommendations from professionals:
Trout fish soup, regardless of the recipe chosen, will perfectly complement fresh or dried celery. It goes perfectly with red fish, gives the dish an amazing flavor. 1 tsp is enough for a saucepan of soup. celery. You can also add cumin, coriander, turmeric, white or black pepper, dried basil, etc. to the dish;

If you use a trout head for the broth, be sure to remove the gills and rinse the pieces of fish thoroughly before cooking the fish soup;

To make the fish broth more rich and fragrant, add peeled onions, carrots and herbs to it. After the broth is ready, remove the additional ingredients and start cooking the trout soup;

To prepare Finnish trout fish soup, cream can be added during cooking using classic recipe, or pour 1-2 spoons into each plate before serving the fish soup to the table.