Delicate, moderately fatty trout make an excellent base for rich fish soup. Add spices, vegetables, wine and even cream to the soup – many popular ingredients go well with the dense pulp and rich taste of this fish.
You will need: – 1 whole trout; – 2 trout heads; – 6 potatoes; – 1 large onion; – 1 glass of 20% cream; – salt; – freshly ground black pepper; – allspice peas; – a bunch of parsley; – bay leaf …
Peel and gut the trout, rinse them thoroughly in cold water and cut the fillets from the bones. Put the trout frame and heads in a saucepan, cover with cold water and bring to a boil. Skim off the foam, reduce heat, add allspice, bay leaf, and halved onion. Boil the broth for about 40 minutes, then place the trout fillets in it. Cook it for 10 minutes, remove from the pan and cut into slices.
Rinse the potatoes, peel and chop into cubes. Strain the broth, add salt and potatoes. Cook until root vegetables are soft. Then add pieces of fish to the soup, pour in the cream and salt to taste. Heat everything to a boil, remove from heat and cover.
If you prefer a light soup, use a less heavy cream. Please note that the dish will turn out to be thinner.
Pour the fish soup into bowls, sprinkle with finely chopped dill and freshly ground black pepper. Serve with toasted white or wholegrain bread.
Try an unusual dish with trout and herbs. This gorish fish soup is served with freshly baked lavash and fresh herbs.
You will need: – 400 g of trout; – 1 onion; – 1 parsley root; – 3 potatoes; – 1/4 cup dried dogwood; – 1/2 cup peeled walnuts; – tarragon greens; – salt; – freshly ground pepper (mixture white, black and fragrant).
Rinse large trout thoroughly, peel and gut. Place the fish in a saucepan, add the halved onion and chopped parsley root, cover with water. Bring to a boil, remove foam, reduce heat, and simmer for 20 minutes. Spoon the broth out of the trout.
Peel potatoes, cut them into slices or cubes. Add the potatoes to the pot and cook for another 10 minutes. Coarsely chop the walnut kernels, chop the tarragon greens. Add dried pitted dogwood, nuts, salt and a mixture of ground peppers to the ear. Heat everything to a boil, then pour the chopped tarragon into the ear and remove the pan from the stove.
The boiled trout can be cut into pieces and added to each plate. But more often fish is served for the second, accompanied by young boiled potatoes and green salad. Serve young rose wine to the mountain ear.