Ear from the head and tail of a trout, delicious recipes

Trout ear is a delicious and healthy soup, because it turns out fragrant and rich. Especially, the ear turns out to be delicious if it is cooked in nature, directly by the reservoir. But most importantly, it is prepared quickly and simply, without the involvement of complex ingredients. And of course, another factor that will seriously affect the taste of fish soup is culinary skills. Without them, it is hardly possible to cook something tasty.

The process of cooking trout soup

To get started, stock up on both the main and auxiliary ingredients. Naturally, the main ingredient is trout. For this you need:

• Half a kilo of trout, fresh.
• A pound of fresh potatoes.
• One onion.
• Bay leaf – 2-3 things.
• One medium sized carrot.
• Parsley – 6-8 stalks, with basil.
• A pinch of table salt and a bit of ground black pepper.

Step-by-step cooking:

1. The trout is cut, cleaned and washed under running water.
2. The cut fish is cut into pieces and placed on the dishes.
3. A medium-sized saucepan is taken, water is poured into it and put on fire.
4. When the water boils, pieces of trout are added to the pan and boiled for 20 minutes.
5. The fire is turned off, the fish is taken out of the water, and the water is passed through a sieve.
6. After that, the strained broth is poured into a saucepan and put on fire.
7. Peeled, washed, diced potatoes, as well as carrots (it is cut into circles).
8. The onion is simply peeled and placed entirely in the broth.
9. Here, carrots and potatoes prepared in advance are added.
10. The dish is cooked until the vegetables are ready (10 minutes).
11. The fish is pulled out of the dish, and it is removed from the bones, after which it is returned to the broth.
12. Bay leaf, salt and pepper are added to the ear.
13. The dish is cooked for another 3-5 minutes, after which greens (parsley and basil) are added.
14. After that, the fire is turned off and the ear is left to infuse.

Delicious recipes

Ear from the head and tail of a trout

Some housewives, when cutting fish such as trout, throw away the head, tail and fins without thinking about what a delicious dish they can turn out to be.

What does that require:

• Three heads and three tails of trout.
• Two potatoes.
• One onion.
• One sweet pepper.
• One carrot.
• Two cloves of garlic.
• Butter.
• 4-6 pieces of black pepper (peas).
• One bunch of green dill.
• Salt and black pepper.
• Two leaves of lavrushka.

Method of preparation:

1. Water is poured into the pan, put on fire and brought to a boil.
2. Potatoes are taken, peeled, washed and cut into 1 cm cubes.
3. The pepper is taken, cut and gets rid of the seeds, after which it is cut into strips.
4. An onion is taken, peeled, washed and chopped in the same way (arbitrarily).
5. All prepared vegetables are sent to the pan, with the addition of salt, pepper and allspice. All this should be cooked until ready.
6. While the vegetables are cooking, prepare the heads and tails. They are cleaned and then washed well.
7. Prepared heads and tails are sent to the pan with vegetables and butter is added.
8. While the fish is being cooked, a carrot is taken, peeled, washed and grated. Garlic is also taken, peeled, washed and finely chopped.
9. Carrots and garlic are added to the prepared dish.
10. Dill is taken and rinsed with water, after which it is crushed.
11. Dill is added to the ear, which is cooked for another 15 minutes, after which the fire is turned off and the dish is allowed to brew for 10 minutes.

Trout fish soup “in Finnish”

To prepare such a dish, you need to prepare the following products:

• 0,5 kg of trout.
• 4 things. potatoes.
• 3 bulbs.
• 40 grams of butter.
• An incomplete glass of cream.
• Allspice – 5 peas.
• Carnations – 2 things.
• Bay leaf – 3 pieces.
• Garlic – one clove.
• Parsley – not a big bunch.
• Vegetable oil.

Cooking technology:

1. The fish is cleaned, washed and cut into portions.
2. Put water in a saucepan on fire and bring to a boil. Pieces of fish are also placed here and cooked until tender.
3. The finished fish is pulled out of the water and freed from the bones.
4. Potatoes are peeled, washed and cut into cubes.
5. The onion is peeled and not chopped much.
6. Onions are fried in a pan, with the addition of butter until golden brown.
7. Potatoes are sent to the pot with broth and boiled for 10 minutes.
8. Pieces of fish, salt to taste and allspice are added to the potatoes. The fire is reduced, and the dish is cooked over low heat for another 5 minutes.
9. After that, fried onions are added to the dish, after which it is cooked for another 3 minutes and cream is poured.
10. The ear is brought to a boil, after which the fire is turned off, and the ear is left to infuse for 10 minutes.
11. The finished dish is served to the table, seasoned with herbs.

Trout ear with rice

What you need to stock up:

• You will need 6 trout steaks.
• 8 pieces of fresh potatoes.
• One bow head.
• One carrot.
• 100 grams of rice.
• One chicken egg.
• Salt to taste.
• A pinch of ground black pepper.
• Bay leaf – 2 pieces.

How to cook:

1. A suitable container is taken, filled with water and put on fire.
2. Rice groats are taken, washed and sent to boiling water.
3. At the same time, vegetables are being prepared. Carrots are peeled, washed and cut into large strips. Onions are also peeled and cut into cubes. After that, carrots and onions are sent to a boiling container.
4. The same is done with potatoes.
5. Trout meat is cut into small pieces. After 10 minutes, fish pieces, pepper, salt and bay leaf are sent to the pan. The ear should be cooked until done.
6. A chicken egg is taken, broken and its contents are placed in a cup, after which it is beaten until foamy.
7. After another 10 minutes, the beaten egg is poured into the dish and stirred well. After that, it should still boil for 3 minutes.
8. After this time, the fire is turned off, and the ear is infused for another 30-40 minutes.

Trout ear with millet

The dish is prepared from the following ingredients:

• Take 400 grams of trout.
• Potatoes, pieces 3-4.
• Millet – 0.5 cups.
• Onion – one bulb.
• Carrots are one thing.
• Allspice – pieces 5 peas.
• Tomatoes or ketchup – a couple of spoons.
• Salt to taste.
• Bay leaf – a couple of leaves

Technological processes of preparation:

1. A pot of water is put on fire and the water is brought to a boil.
2. The fish is cut into pieces and placed in boiling water. Salt and allspice are also added here. The dish is cooked for 20 minutes.
3. A carrot is taken, peeled, washed and chopped into rings, after which it is fried in a pan for 5-7 minutes.
4. Onions are also peeled, washed, chopped and added to carrots. Everything is fried for another 5 minutes, then tomatoes or ketchup are added.
5. Pieces of fish are taken out of the dishes with a slotted spoon.
6. Potatoes are taken, peeled, washed, cut and placed in the broth, where they are boiled for about 15 minutes.
7. Millet is taken, washed and poured with boiling water so that bitterness disappears.
8. After that, millet can be poured into the broth and boiled for about 20 minutes.
9. The fish pieces are returned to the broth.
10. The dish is salted with the addition of bay leaf and herbs. The ear continues to cook for another 5 minutes.
11. After that, the fire is turned off, and the ear is left to infuse for 10 minutes.

Trout ear with tomatoes

Cooking the dish requires the following ingredients:

• You will need fresh trout – about 400 grams.
• One onion.
• Two medium sized tomatoes.
• Four potatoes.
• Greens, a couple of stems.
• A pinch of salt and black ground pepper.
• Bay leaf – a couple of pieces.

How to prepare:

1. A container of water is put on fire, and the water is brought to a boil.
2. The trout fillet is cut into portions.
3. Potatoes are peeled, washed and chopped into strips.
4. The onion is peeled and cut into cubes.
5. Tomatoes are washed and cut into squares.
6. Potatoes with onions are poured into boiling water and salt is added.
7. After 10 minutes, fish and tomatoes are added here. The dish is cooked for another 10-12 minutes.
8. After that, bay leaves and black pepper are added to the dish, after which the fire is turned off.
9. The ear is seasoned with herbs and left to infuse for 30 minutes.

Trout ear with barley

What needs to be prepared:

• Take half a kilo of trout. The head, tail and spine will go.
• Plus, you need to add 300 grams of trout fillet.
• Three potatoes.
• The third part of a glass of pearl barley.
• Two carrots.
• One onion.
• A touch of salt and black pepper.
• Several stalks of dill and parsley.
• A couple of bay leaves.
• Vegetable oil.

Method of preparation:

1. A bowl of water is placed on the fire and brought to a boil.
2. The head, tail and spine are sent to boiling water with the addition of salt and black pepper.
3. A carrot is taken and cut into strips, after which it is added to the dishes with fish.
4. All this boils for 15 minutes, after which fish and carrots are taken out of the broth.
5. Barley is poured into the broth and cooked until tender.
6. Potatoes are taken, peeled, washed and chopped into cubes.
7. Trout meat is cut into the same cubes.
8. Potatoes and fish are sent to the dish.
9. Carrots and onions are peeled, after which they are placed in a pan with vegetable oil and fried until golden brown.
10. Fried onions and carrots are poured into the dish, bay leaves are added, and the ear is boiled for another 10 minutes.
11. When the ear is ready, it is seasoned with greens, closed with a lid and infused for up to half an hour.

Trout ear in a slow cooker

The following ingredients are required:

• Half a kilo of trout fillet.
• Potato – 4 pieces.
• Bulb.
• Rice – 80 grams.
• Parsley and dill, although you can do without them.
• A small amount of salt and black ground pepper.

Stages of preparation:

1. First, the fish is prepared: the fillet is chopped into medium-sized pieces and placed in the multicooker bowl.
2. Then carrots and potatoes are prepared and also placed in a slow cooker.
3. The onion peeled from the husk is also sent here.
4. Rice washed with water is added to these ingredients.
5. A certain amount of water is added to the slow cooker, with the addition of salt and pepper.
6. The multicooker closes, and the “Soup” mode is set on the remote control, as well as the cooking time is 90 minutes.
7. After this time, the slow cooker turns off, the onion is removed from the dish, and the dish itself is seasoned with herbs.

Classic trout ear

What products are needed:

• Trout – 450 grams.
• Potatoes – 6 pieces.
• Carrots – 2 pieces.
• The bulb is one.
• Parsley – 6 branches.
• Bay leaf – 2 leaves.
• Salt and ground pepper – to taste.

Technological stages of preparation:

1. The water in the bowl goes to the fire.
2. The potatoes are cut into cubes.
3. Carrots are chopped into circles.
4. The bulb is also crushed.
5. Greens are also shredded.
6. Vegetables, salt, black pepper are poured into boiling water. All this is cooked for 15-20 minutes.
7. After that, seafood, cut into pieces, is added to the soup.
8. The ear is still boiled for at least 20 minutes, after which bay leaves and greens are added. After readiness, the product is infused for 15-20 minutes.

Trout soup with cream and tomatoes

What ingredients are needed:

• 0,5 kg trout fillet.
• A couple of tomatoes.
• Three potatoes.
• One onion.
• Two carrots.
• 170 ml cream.
• Two bay leaves.
• Salt and allspice to taste.

How to cook:

1. The trout fillet is cut into pieces, after which it is placed in a bowl of water, salted and boiled until tender.
2. The boiled pieces of fish are removed from the broth, deboned and cut into pieces.
3. The potatoes are peeled and cut into cubes, after which they are sent to the broth and boiled for 15 minutes.
4. Onions and carrots are chopped and fried in a pan, with the addition of olive oil.
5. The roast is sent to the soup and boiled for 5 minutes.
6. Tomatoes are crushed and, together with pieces of fish, are poured into the soup. All this is cooked again for 10 minutes.
7. After that, cream is poured into the soup, bay leaves are added and again it all boils for 10 minutes.
8. Ready soup is seasoned with herbs and infused for half an hour.

Fish soup

For its preparation, you will need the following products:

• 0,6 kg of trout.
• Potato – 2 pieces.
• Carrots – 1 stuff.
• Cream – 150 ml.
• Salt and black pepper.

Preparation:

1. The trout is cut into pieces and boiled in already salted water.
2. Vegetables are cut into cubes.
3. The fish is taken out, and potatoes and carrots are placed in the broth.
4. The fish gets rid of the bones and minced.
5. After the vegetables are cooked, they are placed in a blender and mashed to a mashed state.
6. In conclusion, all the ingredients are mixed in a container, along with the fish, cream is poured, pepper is added and mixed thoroughly.

Trout ear is both tasty and very healthy dish.