The royal ear: how to cook?

In this article, we want to talk about how the royal ear prepares. If anyone has not tried, then this is a very special dish. And with ordinary ear it does not go to any comparison. The name "royal ear" speaks for itself. There are many recipes for cooking this dish. Let's look at some of them.

King's ear with salmon

Such an ear is able to cure the disease and give strength, because it is very nutritious and useful.

Ingredients:

1. Fillet of fresh salmon - 320 grams.
2. Three tomatoes.
3. One salmon steak.
4. Young potatoes - 4 pcs.
5. One onion.
6. One carrot.
7. Olive oil - a couple tablespoons.
8. Ground pepper.
9. Butter - 30 grams.
10. Peppercorns - five pieces.
11. Parsley is fresh.
12. Leaf laurel.
13. Salt.
14. Vodka - 50 grams.
15. Lemon.
16. Dill is fresh.

Preparation of the royal ears

Tomatoes must be peeled and cut into cubes, then fried in butter. Separately, in another pan, we cut a large chopped onion with carrots.

Next, tomatoes need to be poured with water, so that fish and potatoes can still fit. Then add carrots with onions. Gently mix the ingredients. Once the water boils, you can add potatoes, cut into cubes.

Fish should be cut into pieces, while removing the bones.

When the water again begins to boil, you must put the fish and salt, add bay leaf and pepper. Next, cook, stirring, until the potatoes are ready (it should not boil).

Greens should be finely chopped and added to the ear. Again, gently mix and turn off the fire. In the ear, we must add vodka, after which we close the pan with a lid and let's brew the dish. The royal ear is served on a table with a slice of lemon and black bread.

What kind of ear?

The ear is double and triple, rural and fishing, the ear is Cossack and Rostov-like - there are an infinite number of options for preparing this ancient national dish. Not only ordinary peasants, but also kings, did not only greet her. Of course, the ingredients used for cooking, among the commoners and at the royal court were different. No wonder the dish was called "royal ear". During the aristocratic meals, the first dishes were served not with plain bread, but with special pastries and various snacks prepared especially for the fish. It is onion and garlic rolls, fish pies, various sandwiches and canapes. The real royal ear was cooked on a double broth of poultry and fish. The dish was filled with spicy tinctures, white wine, cognac and vodka. To the ear served thin pancakes stuffed with meat or fish mince. Chicken proteins were added to the soup to give it a special clarity. On the one hand, the royal ear is a delicious dish. And on the other - a simple dish, devoid of any cunning and complexity. If you want, you can easily cook such a royal dish. That's only the ingredients will need appropriate.

Tsar's ear: ancient recipe

This recipe is the closest to the old version. At the present time such preparation will seem rather complicated, however the result is worth it.

For the preparation of chicken broth, in no case should you use a bay leaf, because it strongly disguises the true smell of a bird. Meanwhile, a double or triple broth is prepared precisely for the smell of the chicken to extinguish the fish flavor.

Ingredients:

1. Half the chicken.
2. Small pike.
3. Fish trimmings - 850 g.
4. A small pike perch.
5. Vodka - 50 ml.
6. One carrot.
7. One onion.
8. Butter - 65 g.
9. Potatoes - 5 pcs.
10. Two chicken proteins.
11. A glass of flour.
12. Clove of garlic.
13. Milk - 350 g.
14. Vegetable oil - 35 ml.
15. Egg of chicken - 2 pcs.
16. Salt and spices.
17. Sugar - 20 g.
18. Greenery.

Cooking with an old recipe

Half of the chicken carcass must be washed and welded, divided into several parts. In the broth should be added spices. The ready chicken should be disassembled, but the bones and skin should be thrown away. Meat can be used for filling pancakes. We need only broth, it must be filtered. A small fish should be placed in cheesecloth and put into chicken broth. Cook on the slowest fire will have until the fish is boiled, after which it can also be thrown away. Pike and pike-tree carcasses should be cleaned and gutted, divided into portions. Heads, fins and tails are thrown out. Fish pieces are cooked in broth and remove the bones when they are ready.

Now you can prepare a special mixture for clarifying the soup. To do this, one hundred grams of broth should be cooled, and then mixed with whipped proteins until uniform. The saturated solution (triple broth) is clarified with a protein mass, after which it is filtered, removing white threads and flakes.

We cut the potatoes into large cubes and put them into the prepared broth. Onions and carrots shredded with thin straws and let them be buttered (creamy) until golden. All this is added to the soup. After the potatoes are ready, you need to pour a little (a glass) of vodka into your ear. So the royal ear is ready (photo is given in the article). She needs a little biting, and then you can serve the dish to the table.

In the meantime, you can prepare delicate pancakes for soup. To do this, knead the dough of two eggs, wheat flour and milk, salt, sugar. We fill pancakes separately with chicken and fish minced meat. Add the onion to the chicken, and the garlic and onion to the fish. Ready pancakes are placed on a pan and baked in the oven. The soup is served in deep plates with chopped greens, and pancakes are placed on a separate plate.

Sturgeon's ear: recipe

The royal ear from sturgeon is prepared with the addition of dry wine (white) or dry champagne.

Ingredients:

1. Sturgeon steaks - 5 pieces.
2. Half the chicken.
3. Celery roots and parsley.
4. Onion - 1-2 pieces.
5. Carrots - 1 pc.
6. Potatoes - 4-5 pieces.
7. Spices to choose from, salt.
8. White wine (dry) - 55 g.

Preparation of sturgeon soup

Cut the chicken into pieces and remove the skin. We cook a light broth with roots and spices. It can be filtered if desired. Boiled meat can be used for any other dish. Sturgeon steaks should be boiled in chicken broth, then divided into small pieces. Further in the ear we add potatoes, carrots. Fifteen minutes into the soup should be added wine. At this point, the fire must be turned off and let the ear brew. Soup is served with greens and bread croutons.

Ear Filled

This recipe differs from the previous ones in that the soup is very dense due to the flour fried in oil. You can take absolutely any fish for cooking.

Ingredients:

1. One kilogram of fish.
2. The wine is white (dry).
3. Flour - 2 tbsp. L.
4. Oyster mushrooms or champignons - 100 g.
5. One quail egg.
6. Celery root.
7. Butter.
8. Nutmeg.
9. Salt, spices, basil.

We clean the fish and cut it large, fill it with cold water and then cook for about ten minutes.

We melt the butter in a frying pan and fry the flour. Then add the mushrooms, flour, greens, nutmeg to the soup . We bring it to a boil and fill it with wine. We serve the soup in a deep plate with herbs and lemon spiral.

Instead of an afterword

The soup is a wonderful national Russian dish, which has gained worldwide fame and popularity. Of course, modern fish soups are very simplified in comparison with the royal ear, especially in terms of a set of ingredients. It is unlikely that someone will become as a daily dish to prepare such a luxurious meal, but as a festive option you can try such a delicious dish of nobles. Enjoy the royal ear of your loved ones by preparing it for one of our recipes, and get a lot of compliments to your address. A similar dish will surprise all home.