Ear from the head and tail of a pike

soups 863 Last Update: Aug 03, 2021 Created: Aug 03, 2021 0 0 0
Ear from the head and tail of a pike
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy
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A great option to use parts of the fish that are left after cooking cutlets or other dishes. The dish will turn out to be rich and aromatic.

Ingredients

Directions

  1. Rinse the scalped head and tail under running water, remove the gills.
  2. Boil salted water in a saucepan. Lower your head and tail into it. Bring to a boil and simmer for about 30-35 minutes. Skim off any foam that forms on the surface.
  3. The backbone of the fish, if left over, can also be welded together with the head and tail.
  4. Place the fish on a plate, strain the broth and return to the pot. Cool the fish and disassemble to pieces, removing bones.
  5. The head can be left intact and served with the soup.
  6. Cut the potatoes into medium pieces and the onions into quarters of rings.
  7. Bring the broth to a boil and dip the potatoes, onions, millet and peppercorns in it. Cook for about 20-25 minutes.
  8. Add a little water if needed.
  9. Return the fish to the pot and stir. After a minute or two, remove the ear from the heat and leave it covered for 10-15 minutes.

Ear from the head and tail of a pike



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy

A great option to use parts of the fish that are left after cooking cutlets or other dishes. The dish will turn out to be rich and aromatic.

Ingredients

Directions

  1. Rinse the scalped head and tail under running water, remove the gills.
  2. Boil salted water in a saucepan. Lower your head and tail into it. Bring to a boil and simmer for about 30-35 minutes. Skim off any foam that forms on the surface.
  3. The backbone of the fish, if left over, can also be welded together with the head and tail.
  4. Place the fish on a plate, strain the broth and return to the pot. Cool the fish and disassemble to pieces, removing bones.
  5. The head can be left intact and served with the soup.
  6. Cut the potatoes into medium pieces and the onions into quarters of rings.
  7. Bring the broth to a boil and dip the potatoes, onions, millet and peppercorns in it. Cook for about 20-25 minutes.
  8. Add a little water if needed.
  9. Return the fish to the pot and stir. After a minute or two, remove the ear from the heat and leave it covered for 10-15 minutes.

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