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Ingredients for making pike head fish soup
- The heads of pikes or other fish are 6-7 pieces. (I still had one zander head);
- Salmon (trimming) 80 gr. (Can not be put);
- Pike caviar 300 gr.;
- Potato 4 pcs.;
- Onion 1 pc.;
- Carrot 1 pc.;
- Peppercorn pepper 8 pcs.;
- Dill greens to decorate the dish .; taste
- Salt to taste ... to taste
- Main ingredients
- Serving 5 servings
- World Cuisine
Inventory:Knife ;, Casserole ;, Cutting board.
Cooking pike head fish soup:
Step 1: We will deal with the heads of pikes.Before throwing heads to cook, you need to clean them. To do this, remove the gills, you can even remove the eyes. Then we pour water into a deep pan, put our heads there and set to boil. The broth should be closely monitored. If you see that a foam appears, be sure to remove it in a separate bowl.
Step 2: Cook the vegetables.Heads are boiled very quickly, so you don’t even blink an eye. Therefore, without being distracted, we will peel potatoes and cut into large cubes. Then peel the carrots and onions. Cut them into rings, unusual, right? I would like to grate or finely chop out of habit.
Step 3: Cook the broth.We have caviar. We need to remove the film from it. Earlier, after all, they prepared the ear exclusively with caviar. She gives her a richer and more refined taste. Next, we remove the heads from the broth so that they do not boil after the soup is completely ready. Then add potatoes, carrots and onions. If potatoes have already been cooked, add caviar. We add it at the end, because if you throw it together with vegetables, it will simply fall apart and swim in pieces. We don’t need this, it’s more pleasant to look at small beads. After we put caviar in the soup, cook it for another 5 minutes. Then remove from the stove and let cool a little.
Step 4: We serve to the table.Pour the ear into the plates and add the finished head. Cheeks are especially tasty for pike. Then chop finely-finely dill and sprinkle on top. Enjoy your meal!
- - When you add caviar to your ear, you can toss a little scrap of salmon. The taste will be varied and interesting.
- - After you removed the heads from the broth, I advise you to strain it so that there are no extra skins or anything else.