Trout is a noble, delicate fish; to prepare any dishes from it, you should take chilled fish, and better - freshly caught. It is simple to prepare fish soup from trout, the main thing is to remember the simple “fish soup rule”: the fish sinks into already boiling and prepared water.
It is necessary
-
- Trout
- salt
- black peppercorns
- Bay leaf
- dill and basil stalks
- parsley or celery root
- dry mixture of "provencal herbs".
- Potato
- carrot
- medium-sized onion.
- Optional: a slice of hot cheese or a raw egg.
Instructions
Step 1
Getting Started: First, clean the fish. Trout must be thoroughly washed: its scales are covered with a layer of mucus, and if this mucus is not washed off (or scraped off), the fish will constantly slip out of your hands. The scales of a trout are large, lagging behind relatively easily, it is easy to clean it, from tail to head. Having cleaned, gutted, we remove the insides, the air bubble, we clean off the inner film.
Step 2
We cut the trout across into slices - the thickness is arbitrary, but according to experience it is better, if not more than 2 centimeters thick. Cut off the head close to the gills, leave 5-10 centimeters on the tail. Whether to use the head in the ear is a matter of taste; By the way, there is a special recipe for fish soup made from heads and tails.
Step 3
Now we prepare the water. Pour water about 2/3 into a large saucepan with a thick bottom. We throw salt, black peppercorns (3-4 pieces) into it, two or three (depending on the size of the pan) medium-sized bay leaves. You can also throw in the water stalks of dill and basil, parsley or celery root, dry mixture of "Provencal herbs". Bring the water to a boil (it is best to close the pan with a lid for this time). While the water is heating, we take, per liter, a medium potato and half a medium carrot. Peel the potatoes and carrots, cut them into small cubes (edge 1-2 cm). You can run a medium-sized onion into the ear, it is best to lower it entirely, peeling off only the uppermost layer of the husk and rinsing thoroughly.
Step 4
When the water boils, dip the fish and onion into it. Cook the fish over high heat for about five minutes, skimming off the foam if necessary. Then we reduce the heat, throw in the potatoes, carrots, cook for 20 minutes under the lid, stir very gently, preferably with a wooden spoon. At the end of cooking, some gourmets dissolve a slice of spicy cheese or an egg in the ear. You can determine the readiness by potatoes or carrots - if a cube of potatoes or carrots is pierced with a wooden toothpick or a match, the ear is ready. Before eating, the onion must be removed from the fish soup.
