Ear in Finnish
60 60 минут 10 порции
Inevitably after salting remain unused parts of the fish. Onita are in the freezer waiting for their turn. So when going to a sufficient quantity of spare parts from the red fish we cook soup in Finnish. Why ear in Finnish? Yes, because of red fish with cream. It turns out fat and opal.
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Ingredients for Ear in Finnish
- Trout - 1300 g
- Bay leaf - 2 PCs
- Black pepper - 1 tsp.
- Onion - 3 PCs
- Carrots - 1 piece
- Potatoes - 6 PCs
- Cream - 450 ml
Video of cooking Ear in Finnish
Step by step instruction of cooking Ear in Finnish
In the cauldron lay all that remained of the red fish, I have a salmon head, two heads and two tails for trout and salmon tail, also black pepper and Bay leaf. Cover everything with water and boil 15 minutes.
Meanwhile, finely chop the onion, carrot mugs and half-quarters of the average potato.
When fish is cooked, separately we take out the fish, and the broth is filtered.
In the empty cauldron throws the onion, carrot and fry.
Then onions and carrots, pour broth and put potatoes. Cook until cooked.
Meanwhile, cut heads and tails. The meat separately, bones in the trash.
When the potato is cooked return the fish in the cauldron and give the ingredients to share the flavors for 10 minutes on low heat, as the ingredients have all ready.
After 10 minutes pour in the cream, turn off the heat and allow the soup to rest for about 15 minutes.