Ear From A Carp Head - A Step By Step Recipe With A Photo

For lovers of fish delicacies, the ear always takes pride of place. As a rule, it is easy to prepare, tasty and great as a light soup for people who follow the figure.

Cooking description:

If you had a lucky catch and only a couple of fish heads and a couple of tails are left, this is a great reason to cook an excellent fish soup!

It will turn out to be light, with a pleasant aroma, with a beautiful yushka color, pleasant both in taste and in appearance.

I think that ukha is not an everyday dish for anyone, so the pleasure from the dish will be doubled!

Try it and bon appetit!

Purpose: For lunch / Inexpensive

Main ingredient: Fish and seafood

Dish: Soups / Ukha

Ingredients:

• Carp - 2 Pieces (heads)
• Bulb onion - 100 Grams
• Carrots - 100 Grams
• Potatoes - 500 Grams
• Parsley - 1 Bunch (small)
• Dill - 1 Bunch (small)
• Bay leaf - 1 piece
• Peppercorns - 0.5 Teaspoons
• Salt - To taste
• Water - 1.5 Liters
• Leeks - 40 Grams

Servings: 3

How to cook "Carp Head Ear"

1 Naturally, the first step in a fish is to remove the eyes and gills, since the fish soup will not look aesthetically pleasing, and with gills the taste will be bitter. Next, you need to boil water in a saucepan, pre-wash and peel the vegetables. We send vegetables to boiling water, leave them to boil for half an hour. 2 At this time, cut the potatoes into cubes. We leave it for a while. We remove the cooked vegetables from the pan, send parts of the existing fish to the pan. Add seasonings to taste and cook for about five minutes. 3 After that, add the chopped potatoes, bring to a boil and boil for 15 minutes. If foam forms, it must be removed. Let it simmer over low heat. Before serving, add greens - and you can feed your guests!