A broth is a decoction of meat, bones, poultry, fish with roots and spices. Its quality and taste depends on the ratio of water and food, as well as on the duration of cooking. Fish broth is obtained from pike perch, perch or ruff, from sturgeon fish.
It is necessary
-
- water - 3 l;
- fish - 500-600 g;
- onion - 1 pc;
- parsley root - 1 pc.;
- bay leaf - 2-3 pcs.;
- pepper - 3-4 peas.
Instructions
Step 1
Butcher the fish prepared for boiling. To do this, clean it from the scales, cut off the fins, take out the insides and gills, remove the eyes.
Step 2
Rinse the fish. If it is large, cut it into small pieces, small pieces can be cooked whole. Place fish pieces, head and fins in prepared saucepan, cover them with cold water and salt. To make the broth more aromatic, put the parsley root and onion immediately with the fish.
Step 3
Put the saucepan over the heat, bring the broth to a boil, and then reduce the heat. Do not forget to remove any foam that appears. After boiling, throw pepper and bay leaf into the water. After half an hour, remove the portions. The head and fins of the fish left in the pot continue to cook for twenty minutes if the fish is small. Boil the sturgeon head for about an hour.
Step 4
To separate the foam that has fallen to the bottom, pour a glass of cold water into the broth, then remove the foam that has risen from the surface of the broth. Let the finished broth stand for half an hour, and then strain it.
Step 5
To make the fish broth transparent, it can be clarified with granular caviar. Mash fifty grams of caviar until a doughy mass is obtained, gradually adding cold water to it. Dilute the resulting mass with cold water, pour a glass of hot broth into it, stir and pour half of the mixture into the hot broth.
Step 6
Bring the broth to a boil, add the other half of the mixture, boil the broth again and cook over low heat for fifteen minutes. Then let it sit for ten minutes and strain.
Step 7
More economical is the method of clarifying the broth with egg whites. To do this, refrigerate it to about 50 degrees and strain. Mix five egg whites thoroughly with cold water. Add this mixture to the fish broth, stir and simmer for another half hour.
