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Fish head ear: how to cook? Video
Ukha is a traditional Russian dish. This rich, hearty soup is perfect for a cozy family meal, and at the same time is a wonderful dietary meal. Prepare it according to one of the fish heads recipes, and the magical aroma from the kitchen will attract even those who are not very fond of fish.
Rich ear made from large heads of red fish
Ingredients (for 4 portions):
- 1,2-1,5 kg fish heads (salmon, trout, pink salmon)
- 0,5 kg of potatoes
- 1 carrots
- 1 bulb
- 0,5 tsp ground paprika
- a pinch of black pepper
- 2 bay leaves
- 20-30 g fresh herbs (parsley, green onions, dill)
- vegetable oil
Rinse the fish heads thoroughly before cooking the fish soup, remove the gills and cartilage at the base of the skull so that there is no bitterness in the soup
Put the prepared fish heads in a deep saucepan, pour 2 liters of water and put on high heat, which immediately after boiling the liquid, reduce to a minimum. Cover the dish with a lid and cook the broth for 1,5 hours. Meanwhile, peel the carrots and grate on a coarse grater. Peel the onion and cut it into small cubes. Peel potatoes, wash tubers and cut into small slices.
Remove the fish heads from the finished broth, separate the meat from the bones and set aside. Strain the liquid, put it on the fire again and put the chopped potatoes and half of the onions and carrots in it. Cook the vegetables for 20-25 minutes, until the potatoes are tender.
Heat vegetable oil in a skillet and sauté the remaining onion cubes and grated carrots in it until golden brown. Throw fish slices, fry, and bay leaves into the pot. Season the soup with ground paprika and pepper, salt to taste and leave to simmer for 5-7 minutes. Pour the prepared fish soup into bowls and sprinkle with chopped herbs.
Diet ear from the heads of large fish
Ingredients (for 4 portions):
- 1 fish head weighing 400-500 g (large pike perch, pelengas, carp, mullet)
- 4 medium potatoes
- 1 carrots
- 1 bulb
- 1 cup buckwheat
- 2 bay leaves
- 10 g dill
- salt
Place the washed and gilled head of the fish in a saucepan and pour 3 liters of water
Put a whole peeled carrot, onion and bay leaves there, put the dishes on the fire and simmer the broth for about an hour over low heat under the lid. Take out the finished head and separate all the meat from the bones, discard the boiled vegetables and laurel.
Peel potatoes, cut into slices and toss into a saucepan. When it’s ready (after 20-25 minutes), remove it with a slotted spoon and mash it using a press. Pour the buckwheat into the broth and cook for 15 minutes, then return the fish meat and mashed potatoes to the pan. Cook the soup for another 3-5 minutes, set aside, add chopped dill and let the soup stand for 5-10 minutes under the lid.