Many housewives believe that only professional chefs can cook a truly tasty and rich ear. We will share with you the best recipes and reveal all the secrets of cooking fish soup to make you feel like a real professional.
Carp ear - the basic principles of cooking
The first step is to prepare the fish. Carp cleaned from scales, cut the abdomen and gutted. The heads are cut and gills removed from them. Now the cleaned fish is thoroughly washed under running water. Be sure to remove the black film inside the gutted carcass, otherwise the fish will be bitter.
In addition to fish, vegetables, herbs and spices will be needed to make fish soup. Potatoes, carrots and onions are peeled and washed. Rinse the greens.
To get rid of the specific smell of tina, fish is pre-marinated in lemon juice.
Soup broth is cooked over low heat, adding whole onions and carrots to it. To keep it transparent, foam is removed on time.
Fish and vegetables are removed from the broth. Throw the onion, and cut the carrots in circles. The broth is filtered and sent back to the fire. Lay in it diced potatoes and carrots. The onions are fried.
When the potatoes are ready, put the fish in the broth, season with salt, spices and put fresh herbs.
In addition to fish and vegetables, you can add millet, rice or pearl barley to your ear.
Recipe 1. Classic Carp Ear
Ingredients
kg of carp;
black pepper;
four potatoes;
Bay leaf;
two carrots;
salt;
two bow heads.
Cooking method
1. Clean the carp from the scales and gut, cut the fins. From the heads, cut the gills. Rinse the fish and cut into portions.
2. Place the tail and head in a pan and fill with three liters of filtered water. Add a few peas of black pepper, peeled onion and carrots whole, a couple of bay leaves. Put on fire, as soon as the contents begin to boil, twist it to a minimum so that there is no intense boiling. Do not cover with a lid. Remove the foam. Cook the broth for a long time until the fish and vegetables are boiled. This will take about an hour.
3. Catch a fish with a slotted spoon, discard the onion, strain the broth. Separate the fish from the bones.
4. Next, send the diced potatoes, sliced carrots and finely chopped onion to the pan.
5. When the potatoes are soft, put pieces of carp in your ear. Salt to taste, sprinkle with black pepper. Cook the ear from the moment of boiling for five minutes so that the fish is not digested. Sprinkle with chopped parsley and turn off the heat.
Recipe 2. Carp Ear with Rice
Ingredients
600 g of carcasses of carp;
20 g of dill;
200 g of potatoes;
1.5 liters of drinking water;
100 g of rice;
salt;
clove of garlic;
one leaf of laurel;
onion head.
Cooking method
1. Prepare the fish: remove the scales, gut, trim the heads and fins, rinse thoroughly under the tap. Cut the fish into several pieces across the ridge.
2. Peel and chop the onions a little finer than the potatoes. Peel and chop the garlic as finely as possible.
3. Rinse the rice groats until the water becomes clear.
4. Pour filtered water into a saucepan, put potatoes and onions in it, add seasonings and spices. Place the saucepan on the stove. When the water begins to boil, salt, put the rice and mix. Wait for boiling and place the pieces of carp in a saucepan. Stir the ear and cook it for ten minutes.
5. Remove the ear from the stove, let it brew a little and pour it on the plates. Add finely chopped dill and garlic to each individually.
Recipe 3. Carp ear with barley
Ingredients
500 g of carp;
spice;
six potato tubers;
black pepper;
two carrots;
sea salt;
bulb;
2 bay leaves;
? glasses of pearl barley;
onion peel.
Cooking method
1. Clean the fish from scales, gut and cut off the heads and fins. Rinse it well under the tap. Put the fish in a saucepan, fill with water and place on the stove. Cook for forty minutes on low heat. Add the onion peel.
2. Peel, wash and chop the carrots on a coarse grater or in a blender. Chop the peeled onions in half rings.
3. When the fish is ready, drain the broth into a bowl. Wash the pan, pour the broth into it again and put on fire.
4. Rinse pearl barley, replacing water a couple of times. Add it to the broth and continue cooking. Put chopped onions and carrots in a saucepan.
5. Cut the peeled potatoes into small slices and add to the pan. Season with salt and pepper, put a bay leaf. Add spices and seasonings to taste. Cook until the ingredients are cooked.
Recipe 4. The ear of their carp with yolk
Ingredients
kg of carp;
half a bunch of parsley;
bulb;
two bay leaves;
two yolks;
three peas of black pepper;
vegetable oil - 60 g;
two liters of drinking water;
flour - 30 g.
Cooking method
1. We clean the fish by gutting, rinsing, cutting off the fins, head and tail. Separate carp fillets from bones.
2. Put everything except the fillet in a pan. We clean the onion, cut in half and add to the fish. Fill with water, add bay leaf and pepper.
Cook for forty minutes.
3. Cut the fish fillet into slices.
4. Salt and cook for another ten minutes.
5. We chop pieces of carp in flour. In a pan, heat the vegetable oil. We spread the fish fillet in a preheated pan and fry over high heat on both sides. Just a couple of minutes each.
6. Fish stock filtered through a sieve. We remove onions and spices. Cool the broth slightly.
7. Separate the yolks from the proteins and beat. Pour 100 ml of fish broth into them and shake them.
8. Put the pieces of fish in the strained broth.
9. Fill the ear of the carp with ground yolks and immediately turn it off. When serving, sprinkle with chopped herbs.
Recipe 5. Carp ear with cherry tomatoes
Ingredients
1.5 kg of carp;
black pepper;
onion head;
sea salt;
two potatoes;
a bunch of fresh parsley;
ten cherry tomatoes;
90 ml of lemon juice;
two liters of purified water;
100 ml of vegetable oil;
2 leaves of laurel;
garlic - four cloves.
Cooking method
1. We clean fish from scales and entrails. Be sure to remove the black film. Rinse and cut into portions.
2. Peel the potatoes, wash them and cut them into cubes. Peel the onion.
3. Put potatoes and two peeled onions in a pan. Here we send pieces of fish and fill with filtered water. We set to cook, having covered with a lid. As soon as the contents begin to boil, remove the lid and cook over low heat for 20 minutes.
4. After the allotted time, add washed cherry tomatoes, bay leaf, fresh herbs. Salt and pepper. Cooking another ten minutes.
5. Beat garlic with vegetable oil in a blender. At the end, pour in the lemon juice and mix again.
6. Put the pieces of fish on a dish and pour with garlic sauce. Pour the soup into plates, slightly mashed the tomatoes. Sprinkle with finely chopped herbs.
Recipe 6. Hungarian Carp Ear
Ingredients
700 g of carp;
three liters of purified water;
two potato tubers;
salt;
Bulgarian pepper pod;
60 ml of vegetable oil;
two tomatoes;
20 g of dill and parsley;
bulb;
a pinch of black pepper;
30 g of tomato paste;
Bay leaf;
5 g of sweet paprika;
egg;
3 g hot paprika.
Cooking method
1. Clean and gut the fish. Wash it under the tap. Separate the fillet, carefully select the seeds and cut it into small pieces.
2. Fins, tail, head and skin fill with cold water, add bay leaf and cook for 20 minutes. Then strain the broth.
3. While the fish stock is being cooked, grill. Peel and chop the onions. Scale tomatoes with boiling water and peel them. Cut the pulp of tomatoes into cubes. Fry the onion until light golden in vegetable oil, add paprika to it, mix and put the tomato paste and tomatoes. Fry all five minutes.
4. Peppers and peppers chop the bell peppers. Peel and chop the potato in the same way as pepper.
5. Strain the fish broth, and add the prepared potatoes and peppers to it. Cook for about five minutes. Then add the slices of fillet and fry. Cook until cooked, salt and pepper.
6. Beat the egg and insert it in a thin stream, stirring continuously, into a boiling ear. Then add chopped greens and serve the ear to the table.
Carp Ear - Tips & Tricks
When cooking fish stock, add the onion and carrot whole.
Lemon juice will help get rid of a specific smell. Sprinkle them with fish and leave for ten minutes.
Cook the ear over low heat, avoiding intense boiling.
The cooking time of the fish soup depends on the thickness of the pieces of fish.
To make the ear rich, pre-fry the fish.
