A triple ear is a dish that is cooked in a triple broth. It all lies in the quantity and variety of fish. First, a fish broth is cooked from some small things, then a larger fish is added, and at the very end, delicious and noble fish is used. It is best to cook a triple fish soup from lake fish right on the fire.
It is necessary
- - salt - to taste;
- - pike - 1 piece;
- - black peppercorns - to taste;
- - bay leaf - 1 pc;
- - green onions, parsley, dill - to taste;
- - pike, sterlet, taimen, pike perch, carp (for the third broth) - to taste;
- - potatoes - 1 kg;
- - parsley root - to taste;
- - small onions - 3 pcs;
- - white fish (bream, soroga, etc. - for the second broth) - to taste;
- - fins, tails, heads of large fish - 1 kg;
- - small fish (minnows, small perches, ruffs - for the first broth) - 1 kg;
- - vodka - 1 glass.
Instructions
Step 1
Gut and rinse the small fish for the first broth. Put it in a cauldron, add tails, fins, heads from large fish to it. Pour in cold water, add salt and bring to a boil.
Step 2
Skim off the foam and reduce heat. Cook for half an hour. Strain the broth and discard the white fish from the kettle. Cut the peeled potatoes into large pieces. Gut, scale and wash large fish.
Step 3
Add it to the fish stock along with the parsley root and peeled onions. Increase heat and simmer until fish is cooked.
Step 4
Remove the fish and then bring the broth to a boil again, add the potatoes. Coarsely chop the fish for the third stock, add after 15 minutes.
Step 5
Throw in black peppercorns, bay leaf. If the broth is cloudy, mix the white of a raw egg with salted water and pour a little into the slightly cooled ear. Stir and bring to a boil again. Simmer over low heat for 15 minutes.
Step 6
Add vodka, green onions, parsley and finely chopped dill to the ear. Cover the pot with a lid, remove from heat and let stand for 10 minutes. Then pour the triple ear into bowls and begin your meal.
