Pike Ear with Pancakes

Of course, the most delicious fish soup can only be cooked in nature. But, unfortunately, not everyone and not always have the opportunity to get out of the city for fresh air. Try this recipe at home. Just do not put bay leaves in your ear for more than 10 minutes. - it makes the broth bitter.

Ingredients

• 1.2 l fish broth
• 600 g pike fillet on skin, boneless
• 1 stalk of leeks
• 1 medium carrot
• 2 medium potatoes
• 1 bunch of mixed greens (dill, parsley)
• 1 bay leaf
• salt, freshly ground black pepper
• 4–6 pancakes without yeast
• 3 chicken thigh fillets
• 1 small onion
• butter and vegetable oil
• salt

Directions

1. For a side dish, steam the chicken fillet and chop as small as possible. Peel the onion, chop finely, fry in a mixture of vegetable and butter, 10 minutes. Add to the chicken, season with salt and pepper, wrap the resulting minced meat in pancakes.
2. For fish soup, peel carrots and potatoes, cut into small cubes. Slice the leek thinly, rinse thoroughly.
3. Bring the broth to a boil, add the leeks, potatoes and carrots, and cook until almost tender.
4. Cut the pike (peel the skin from the scales) in portions, place in the ear along with the bay leaf, cook until the fish is cooked, about 10 minutes. Remove the bay leaf, pour chopped greens into the ear and put a piece of butter, let it brew under the lid for 5 minutes.
5. Meanwhile, fry the pancakes in butter until golden brown and serve to the hot ear.