Pike ukha and catfish fillet

Pike ukha and catfish fillet

Ingredients

• pike 250 g
• catfish 250 g
• butter 50 g
• potatoes 5 pcs.
• onion 2 pcs.
• black peppercorns
• Bay leaf
• salt

Directions

1. Prepare pike and catfish carcasses: peel, gut gently, cut out the gills, rinse well, cut into pieces. Fold the pieces of pike into a saucepan of a suitable size, pour in water, add allspice peas and a few leaves of lavrushka, cook until the fish is ready.
2. Take out the fish, let it cool, cut into smaller pieces, strain the broth, heat to a boil, add the potato and onion cubes, let it boil again, reduce the heat, cook for 3-4 minutes.
3. Add pieces of pike and catfish to a saucepan, season with butter, black pepper, salt, boil for about 10 minutes.
4. Give the pike ear and catfish fillet a little brew under the lid, pour into plates, sprinkle with parsley, serve hot.