Description
Real Royal ear by an old recipe. Has a distinctive aroma and taste. This recipe used to prepare soup for the Russian tsars. Found it on one of the sites was a photo of the recipe from the cookbook of 1896. All recommend this recipe. Thus it is not difficult to prepare. Fish be sure to use only a river. While catfish and bream will not work. In Russia, for this ear was served pancakes with red caviar or fish.
Ingredients
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Carp
1500 g
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Water
5 l
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Trout
800 g
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Onion
2 piece
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Carrots
2 piece
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Inconnu
800 g
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Potatoes
800 g
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Vodka
50 ml
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Salt
-
Caviar black
50 g
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Parsley
1 coup
Cooking
Pervy broth. Take any small fish (carp, perch, Rudd). Gutting it, remove the gills and wash the fish. Place the fish in cheesecloth and cook for 1 hour. After cooking the fish throw away.
Repeat broth. Take the fish for the second broth (trout or pike). Gutting it, remove the gills and wash the fish. Cut into big pieces, put in cheesecloth and put in the first stock. Peel the onions and carrots. Lay intact along with the fish. Cook for 30 minutes. Take out onions and carrots, and throw them. Then cook for another 30 minutes.
Take the fish out of the broth. Clean the fish from skin and bones. Mash with a fork the fish into mush, which we then put at the end of cooking the soup (see the penultimate step).
The third broth. Take the fish for a third of the soup (sturgeon, sterlet, Beluga). Disemboweled it, cut off the head, and the head is thrown, wash. Definitely need to pull the chord. To do this, cut the spine from the belly across the length and pulls the chord. Cut into serving pieces of 3 to 5 cm, approximately. One portion of soup put two or three pieces of fish.
Peel the potato and cut it into small cubes. Lay the fish and potatoes, add salt to taste. Cook until the potatoes are done, about 30 minutes.
At the end of cooking, lay the fish from the second broth and pour the vodka. If the broth is cloudy, then lighten the caviar and whipped with the salt water protein. When this is clarified before placing the fish from the second broth and vodka.
Cover with a lid and infuse for 10 minutes. Ear ready. When serving, fill with finely chopped parsley. In Russia, for this ear was served pancakes with red caviar or fish.
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