You decided to stew or fry the fish. What to do with the heads? You can, of course, give it to the cat, but fish heads make a very tasty rich ear. This time we will consider a dietary version of the classic fish soup.
For a three-liter saucepan you will need:
- 3-4 fish heads;
- 400 g potatoes;
- 3 tbsp. l. millet porridge;
- 2 medium onions;
- a little grated or finely chopped carrots - for a beautiful fish soup color;
- a few small cloves of garlic;
- a third of a bunch of parsley is required;
- 50 g sunflower oil;
- salt, sugar to taste;
- you can add sour cream or cream (about 3 tablespoons to the boiling broth), a boiled egg, one and a half teaspoons of any seasoning for fish or fish soup, for example, TsvetAromat or Garamix.
We put 2/3 of the water on the fire. We peel and finely chop the potatoes, throw them to boil. Finely chop the onions and add to the potatoes. Meanwhile, with the help of a knife, we remove the eyeballs and gills from the fish heads, rinse the heads with running water, thereby clearing them of blood and mucus. We return to the ear: we add millet and carrots, who wants with an egg - time to put that too.
When the potatoes are boiled, put the fish heads in the broth for 20 minutes. until the soup is finished, finely chop the garlic there, add salt, sugar, also spices or seasoning. We clarify the broth by adding refined vegetable oil directly to it. You can, in principle, and homemade "Oliya", but then it will be necessary to fry it with onions to eliminate the characteristic smell and taste, and the ear will no longer be so dietary.
At the end, add water, add chopped parsley, sour cream if desired, take out the egg, bring to a boil, cover and turn off. The ear is ready. At the end, the peeled egg is cut into two halves and placed in a plate with ear to decorate the dish.
