Pink salmon is a delicious fish with red meat, from which you can prepare a variety of dishes. These are pies, salads, second and first courses. Cook ear from pink salmon, it turns out fragrant and nutritious, although not very greasy, which will be appreciated by those who are on a diet.
You can cook their pink salmon ear not only from this fish alone, thanks to ordinary ruffs, the broth will become rich.
You will need: – 1 small pink salmon; – 5-6 ruffs (small); – 3 potatoes; – 5-7 peas of black pepper; – 2 bay leaves; – parsley; – salt.
Process the fish first. Clean it from the scales, in pink salmon it is very small, so remove it carefully. Then gut the fish if you are dealing with a whole carcass. If caviar comes in, set it aside. In the future, the caviar can be salted, and you will get a delicacy. Cut off the head, tail and fins, but do not throw them away, they will be used to prepare a rich broth, only remove the gills from the head. Slice the fish from the inside along the spine and remove the ridge. Cut 500 g fillet into pieces. The rest of the meat can be salted or fried.
Caviar can be put in the ear along with fillet pieces
Clean the scales and entrails with the ruff. Put them in cheesecloth, tie the ends so that the fish does not fall into the broth. Dip the cheesecloth in a pot of water and cook after boiling for 10 minutes. Take out the ruffs, and in their place put the head, fins and bones of pink salmon. Cook for another 10 minutes. Remove the cheesecloth, strain the broth and put it back on the stove.
Peel the onions and place them whole in the ear. Peel the potatoes and cut them into cubes or strips. Dip the potatoes in the fish soup and the pink salmon fillet pieces. Season with salt to taste. Cook for another 10 minutes, then put bay leaves and peppercorns in the ear. Turn off the heat and leave the fish soup covered for 5 minutes. Then be sure to remove the bay leaf, otherwise it will give the broth an unpleasant, harsh aftertaste. Serve sprinkled with chopped parsley.
You can cook tasty pink salmon fish soup with the addition of various cereals, for example, with millet.
You will need: – a small pink salmon; – 3 potatoes; – 2 carrots; – 1 head of onion; – 2 tbsp. millet; – 1 bay leaf; – parsley; – salt and pepper to taste.
Peel the pink salmon, cut off the head, remove the gills from it. Also, cut off the fins and tail of the fish, take out the ridge. Place the head, fins and tail in the water and cook. When it boils, remember to remove the foam. Place peeled carrots and onions in a saucepan with fish soup. Cook for another half hour, then strain the broth and put it back on the stove. Dip the chopped potatoes into it, and when it is almost ready, add the washed millet and put the pieces of pink salmon. Take about 500 g of fillet, use the rest for cooking other dishes. Season with salt to taste and cook until tender. Add bay leaves, pepper to taste, cover and let the soup steep for 5-10 minutes. Then remove the lavrushka. Serve with chopped herbs.