Tasty dish - ear from head and tail of salmon

Salmon itself is not cheap enough, having bought whole fish, the main part is salted, make cutlets or bake. But I really want to use the tail and head. Therefore from these parts we will boil the ear. The process of preparing this famous dish is simple, but at the same time very delicious and refined is the food.

Ear is red at home

The proposed recipe will be especially liked by the housewives, who prefer to cook without extra spices. For cooking it will be required (for 3 liters):

• head and tail of one salmon;
• 4 potatoes;
• 1 onion;
• carrot.

Cooking process

1. First, carefully remove the gills from the head and rinse. We put the pan on the fire, throw the fish, cook the hour.
2. Salt the ear after the foam has been removed. To the broth does not become cloudy, the pan is not covered with a lid.
3. While the pieces of fish are cooked, we cut potatoes with medium-sized slices, carrots - half-rings, and onions - very finely (as far as possible).
4. After an hour, filter the broth through gauze and colander.
5. Then put the vegetables in prepared broth and cook until ready (about 30-40 minutes). That's all, the ear from the head and tail of the salmon is ready, you can serve on the table. Note that in the description above there is neither a laurel leaf nor frying. This is a dish for an amateur.

"Fisherman's"

The soup from the head and tail of the salmon "in the style of fishing" will be piquant due to the addition of vodka.

For cooking, you will need:

• Vodka - 1 tbsp. L .;
• dill - half of the beam;
• black pepper (peas);
-3 potatoes;
• Onion - 1 pc .;
• Salmon - 1 head and tail.

Preparation

1. Prepare the salmon parts in a pan and pour 2 liters of water.
2. After the water boils, we reduce the fire and lower the onion and pepper head to taste.
3. Boil the ear for one hour, filter through a colander and gauze.
4. Next, put the potatoes into the broth, diced, and cook until done.
5. At this time, the cooled head and tail are separated, if possible, remove the bones. Then we return it back to the soup with the laurel leaf. Salt in this case is recommended five minutes before readiness.
6. We pour vodka when the soup is already cooling down.
7. Then let it brew under the lid for 15 minutes. We serve in plates with finely chopped dill.

Ear with cream

Despite the fact that fish and dairy products seem incompatible, there are dishes in which these ingredients combine well. We will now tell you how the ear is prepared from the head and tail of salmon with cream.

If you make fish soup from a fillet, then it turns out to be fat enough. It should be noted that this method of cooking is far from being a budget, but it's worth a try.

For cooking, you will need:

• water - 1 l;
• head and tail of salmon - 1 pc .;
• potatoes - 1 piece;
• root celery - 50-60 grams;
• leaf celery - 40-50 grams;
• red onions - 1 piece;
• Shrimp: 50-70 grams;
• mussels (boiled-frozen, can be replaced with squid) - 70 grams;
• cream (determine the fat content yourself, since both 10% and 20% will suit) - 200 ml (not more);
• curry (turmeric) - 1 tsp.

The process of cooking soup

1. In the pot, pour water, when it boils, add curry and fish. Steamed salmon will be about half an hour.
2. Then we take out parts of the fish and separate the bones.
3. Cut the potatoes and celery (root) into small cubes, and the onion rings and cook in the remaining broth. We also add thawed shrimps and mussels. If you use squid, you need to cut them with strips 3-4 cm.
4. As soon as the potatoes are cooked, spread the peeled fish meat and wait about 15 minutes.
5. During this time finely chop the remaining celery and add the cream, pouring them in a thin trickle, stirring. All other seasonings are added to taste. Serve with cheese.

The ear is from the head and tail of the salmon. Recipe with a photo

Everyone knows that the salmon is oily, so usually it is usually not cooked to it. We now consider the option of cooking an ee, in which this supplement is present.

For cooking, you will need:

• 1 tail and head of salmon;
• vodka - 50 ml;
• onion - 2 pieces;
• potatoes -3 pcs. (Medium, if there is red, then use it);
• parsley, dill - 1 bunch;
• pepper (ground and peas);
• vegetable oil;
• vermicelli-spiderweb.

The process of cooking

1. We already know that you first need to prepare the head of the salmon. If there are abdominals, then be sure to add. Pour 2 liters of water into a saucepan. When it boils, we spread everything that is from salmon, and cook for 30 minutes.
2. Cut the potatoes into cubes.
3. One bulb, half of the bunches of parsley and dill chopped very finely.
4. In a strained fish broth we spread vegetables.
5. In a frying pan with vegetable oil, make a toast. To do this, shred the carrots on a small grater, cut the onions into cubes, cut the bunches of greens finely. It is very important that nothing burns, otherwise the ear will have an unpleasant aftertaste.
6. Add the fire under the pot and place our fry there.
7. After 15 minutes, along with the vodka, pour as many spiders as you want. When the vermicelli is cooked, we remove the dish from the plate.

With millet

To understand how the ear is made from the head and tail of salmon with wheat, it is necessary to prepare the following ingredients:

• 3 potatoes;
• tail and head of salmon;
• salt (to taste);
• 4 liters of water;
• two tomatoes and the same amount of onions;
• one carrot;
• a bunch of fresh parsley;
• several peas of black pepper;
• 5-7 tbsp. Spoons of millet.

Cooking

1. When the water boils, carefully remove the foam and put the whole bulb, pea pepper, salt, cover and cook for 25-30 minutes.
2. In principle, from any soup you need to remove the head and tail, and drain the broth. This recipe will not be an exception. In fish broth (already strained) we add onions and potatoes, which are already diced, and carrots, chopped on a large grater. We bring potatoes to half-preparedness and then add cubes of tomato, laurel and wait no more than 10 minutes. We pour the millet, and when it is cooked, we return the meat of the fish.
3. Before serving fish soup with foie, it should be kept for some time under the lid.

Conclusion

Now you know how the ear is prepared from the head and tail of the salmon. The recipe we told you, and not one, but as many as five. We hope that you will be able to translate them into reality.