Black ear

Carefully check the skin of the fish before placing it in the ear - the presence of remnants of the scales will ruin the whole dish.

Ingredients

• 1.2 l fish broth
• 200 g skinless cod fillet
• 250 g carp fillet on the skin
• 250 g porcini mushrooms
• 1 medium onion
• 1 stalk of leeks
• (10 cm of the pale green part)
• 120 g pickles
• 0.5 tsp cinnamon
• salt, freshly ground black pepper

Directions

1. Peel and cut onion and mushrooms into small cubes, fry in vegetable oil, 5 minutes.
2. In half of the broth over low heat, boil pickled cucumbers cut into small cubes, 20 minutes.
3. In the boiling fish broth, add the cod fillets and carp fillets cut in portions on the skin, peeled from the scales, cook over medium heat for 2 minutes.
4. Add mushrooms, onions and cucumbers to the broth. Bring to a boil, season with salt and pepper, add thinly chopped leek, cook for 1 minute, let it brew under the lid.