Ear Cossack from Alexander Belkovich
283 60 минут 10 порции
Don't really like river fish, we can say don't like... But after watching the food network " Simply the kitchen " somehow, I immediately wanted to cook this dish. Turned ear nourishing, tasty and filling with a light, unobtrusive scent.
Ingredients for Ear Cossack from Alexander Belkovich
- Carp - 1/2 PCs
- Carp - 2 PCs
- Potatoes - 550...650 g
- Carrots - 1 piece
- Onion - 1/2 PCs
- Caviar - 110 g
- Salt - to taste
- Allspice - to taste
- Bay leaf - to taste
- Tomatoes pureed - 1...2 tbsp.
Step by step instruction of cooking Ear Cossack from Alexander Belkovich
Prepare the fish: clean, gut, remove the gills to be sure.
Potatoes wash, wrap each bulb in foil and bake in the oven at 200 degrees.
Fill a pot with 3,5-4 litres of cold water, drop it in the fish, add allspice and Laurel leaf to taste and put on fire. Bring to boil, remove the foam ( a must! ), reduce the heat and simmer for about an hour. The broth should not boil hard!
While cooking the broth and baked potatoes cook sauté. Carrots need to be cleaned and cut into medium-sized cubes. Put in a pan with hot vegetable oil and fry a little. Add the finely chopped onion, a little salt and pepper. Still a little fry and add the pureed tomatoes. Remove from the heat.
Baked potatoes, peel and mash them with a fork and mix with the eggs.