The best fish soup from burbot falls on the end of December, when fish spawn. At another time, it is better not to take up the preparation of this fish soup - you will get a less intense taste. For cooking, it is better to take burbot with milk.
It is necessary
- - 600 g of burbot;
- - 10 olives;
- - 2 onions;
- - 1 egg;
- - 1 carrot;
- - 2 liters of water;
- - 5 tbsp. tablespoons of flour;
- - 1 st. a spoonful of butter, capers;
- - half a lemon;
- - black peppercorns, ground black pepper, lavrushka.
Instructions
Step 1
Rinse the burbot carcass, gut it, remove the gills. Set aside the liver and milk. Cut off the head and tail, cut the fish into fillets, remove the skin.
Step 2
Boil the head and tail in water, add a whole peeled onion, allspice, bay leaf, coarsely chopped carrots to the pan. Cook for 15 minutes.
Step 3
Remove the fish, strain the broth, return to the stove.
Step 4
Scroll the fillet pieces in a meat grinder, beat a chicken egg into the minced meat, add flour, salt and pepper. Stir the minced meat, form a sausage a couple of centimeters thick from it, boil it in a boiling broth for 5 minutes. Remove from broth, cool, cut into slices.
Step 5
Put milk and liver, capers, allspice and peas in the broth, cook until tender. A couple of minutes before the end of cooking, add pieces of minced fish there, add butter.
Step 6
Pour the prepared burbot soup into deep bowls, add olives and lemon slices.
