How to cook sterlet ear with potatoes. Ear from sterlet
Ingredients:
- Sturgeon head - 1 piece
- Onion - 1 piece
- Carrot - 1 Piece
- Potatoes - 3-4 Pieces
- Fresh greens - 20 grams (onion, dill, parsley)
- Ground black pepper - 1-2 pinch
- Salt - 1 teaspoon (to taste)
- Bay leaf - 1 piece
Servings: 4
With this recipe, you can.
Cooking method:
- If you only have a sturgeon head, you can skip this step. Whoever has a whole sturgeon, first of all we cut off the head, fins and tail.
- We remove the gills, thoroughly rinse the head under water.
- We spread the head, tail and fins in a saucepan, fill it all with water. We put it on the stove and wait for the moment of boiling.
- As soon as the water boils, reduce the fire under the pan and begin to collect the foam.
- When the foam no longer appears, add half the peeled onion and half the carrot. We cook for 20 minutes.
- Next, add half the salt, pepper, stems from the greens and bay leaf. Cook for 20-25 minutes.
- Strain the fish broth into another saucepan.
- Peel the potatoes, cut them into small cubes. We cut the remaining carrots the way you like: you can cube, you can thin slices.
- We send potatoes and carrots to a pan with broth.
- Add the remaining onion, cut into thin strips.
- While the vegetables are boiling in the broth, we disassemble the head and tail, take out the pieces of meat. We send them to the pan with the ear. And continue to cook until the potatoes are ready.
- You can add a little finely chopped greens to the ear. Add the rest of the greens to the plates when serving.
- Serve the ear to the table as you like. The female half of my family loves such an ear: transparent and dietary. And I add a cut boiled egg and a slice butter.
Oh, and don't forget the greens.
Once I heard an amazing expression: "If this dish is served with vodka, then it's fish soup, and if without, then it's just fish soup." Ukha is a dish of Russian national cuisine that has no analogues in the world, and it differs from other fish soups national cuisines both the method of preparation (absolutely clean and transparent broth), and the composition of the products. Especially, no dressings are added - fried onions with carrots and other vegetables or butter. The fish in the ear goes exclusively freshly caught, in the sturgeon - live. For taste and aroma, various roots, spices and herbs are added.
To prepare sterlet soup at home, we need: sterlet, homemade gherkin cockerel (for broth), onion, carrots, potatoes, parsley root, dill, laurel, peppercorns, vodka, salt and lemon for serving.
Wash the cockerel under running water, put in a saucepan, pour water, put on the stove, bring to a boil, turn on the quietest fire. Constantly collecting foam, cook the cockerel for about 2 hours.
Peel the onion, cut it into four parts, but not completely, then it will be easier to catch it by the tail. Add laurel along with the onion.
Add coarsely chopped parsley or celery root.
After a few minutes, add the head and tail of the sterlet.
After the time set for cooking the broth, catch the cockerel, roots and fish, strain the broth. Disassemble the cockerel, throw away the bones and skin, the meat can be used in another dish or eaten with pleasure, by the time it is ready there will be a queue of those who wish))).
Add peeled and chopped potatoes and carrots to a clean broth.
While the potatoes and carrots are cooking, peel the fish carcass. In sterlet, you only need to cut off the spikes on the back and clean them along the sides. Remove the screech or chord that runs along the spine. If desired, cut off the fins.
Cut the fish into large pieces. When the potatoes are half cooked, add the fish, you need to cook it for a maximum of 15 minutes, constantly collecting the foam.
Add a glass of vodka, cook for another 5 minutes, add chopped greens, immediately turn off the stove.
Serve sterlet soup with an ice glass and a slice of lemon. Well, just pure health! Enjoy!
Ukha can be called a bright echo of village life, which is still tirelessly seeping into the urban consciousness, preventing the inhabitants of the “concrete” world from getting bogged down in everyday life and dullness. The most ardent manifestation of this echo is the sterlet's ear, which is rightfully considered the king-fish. It is on the basis of the sterlet that the ear turns out to be incredibly rich in tastes and aromas.
Sterlet fish is distinguished by tough and rough skin, which is complemented by sharp spikes, "bugs", so it definitely will not work to clean it with bare hands.
Before cleaning, make sure that the hand does not slip off during the cleaning process. Cotton or rubber gloves will help to avoid this. But it will not be superfluous to treat the surface of the fish with coarse salt. Wash it off with warm water. Salt removes mucus, which means it reduces the risk of slipping your hand over the fish.
- We start cleaning the sterlet by removing the spikes on the back. The process will go more fun if you start cutting from the tail.
- Lateral and abdominal "bugs" can be removed in two ways: by cutting them off and simply cleaning them off. We also remove the fins.
- Next, we clean the fish from the insides.
- The next part to be removed is the squeal. For this purpose, we make an incision in the place where the torso passes into the head. We cut the cartilage, grope for the screech. We make an incision in the tail area. We cling to the squeal in the head area with a convenient tool (pliers, fingers, hook) and pull it out, trying not to tear it.
- We cut off the head. But we do not throw it away, but we clean it from the gills.
Note! All the "waste" in the form of a head, fins and spikes will be an excellent basis for the broth. Therefore, it is impossible to throw them away in any case.
Classic sterlet fish soup in a saucepan
The classic recipe is credited with obtaining a clear, rich broth. The second, one might say, the law of the classics is the presence in ready dish neat portioned pieces of sterlet.
Ingredients for 500 g sterlet and 2.5 liters of water:
- onion - head;
- potatoes - 300 g;
- dill seeds - 10 g;
- peppercorns - 2 g;
- lavrushka - 1 pc.;
- butter - 40 g;
- regular salt - according to preference.
To cook a tasty, proper fish soup and broth for it, we perform the following sequence of actions:
- First of all, we proceed to the implementation of the planned correct and rich broth. To do this, take the head of the sterlet, its tail and fins. Fill with water. We take an onion, wash it, remove the top layer of scales and send it to the pan to the fish. We send dill seeds, black peppercorns to the same place - in a saucepan.
- After waiting for the boil, regularly remove the foam. We turn off the fire. Remove from stove after 30 minutes to strain.
- Strain using a fine mesh sieve.
- We put it on fire again. We put the potatoes.
- We cut the sterlet into large steaks and put them into the broth in this form.
- We carefully monitor the resulting foam so that the ear turns out to be transparent without “feathers”.
- Let's try salt. Add a laurel leaf. We check the fish for readiness.
- Remove the finished fish from the fish soup, coat with butter. Let the oil soak in and put it back in the pan.
- Remove bay leaf.
We check the readiness of fish soup by the readiness of potatoes and fish.
Serve the sterlet fish soup with pieces of butter, half a hard-boiled egg, and herbs.
From the head of a fish with millet
We offer to cook a rich first course based on the fish soup, which the Cossacks of Alexander Pushkin himself rested on. The Cossacks had a lot of millet and sturgeon fish at their disposal. We will cook an ear from the head of a sterlet with millet.
For 2 liters of water we take:
- sterlet head and tail - 300 g;
- millet - 100 g;
- carrots - 70 g;
- potatoes - 100 g;
- onion - 30 g;
- allspice peas - 5 pcs.;
- dill (dried) - Art. l.;
- greens (fresh) - to taste;
- butter - 50 g;
- salt - to taste.
To cook sterlet fish soup with millet, you need to follow these steps:
- We put the fish in cold water and, adding spices, including pepper and dried dill, cook the broth. We filter when ready.
- We put it on the stove again. We put millet thoroughly washed to clear water in a saucepan. We cook millet in splendid isolation for at least 30 minutes. At the same time, do not forget about the foam.
- The next ingredients to add are onions and carrots. They can be fried in oil.
- After boiling the vegetables in the broth for 10 minutes, we send the potato cubes there.
- After adding the potatoes, you can add whole pieces of fish to your ear. They boil quickly.
- 5 minutes before turning off, add chopped greens to the soup.
- Turn off the soup, flavor it with butter.
We let the ear brew, after which we enjoy the excellent taste and rich aroma.
An old royal recipe
The royal recipe is called due to the fact that in the old days it was available only to noble people. Ordinary farm laborers and peasants could not afford first courses with such a rich flavor range, obtained through the use of a wide range of ingredients.
For an old recipe, take:
- vegetables (onions, carrots) - 1 pc.;
- potatoes - about 200 g;
- millet - 100 g;
- sterlet - 400 g;
- various varieties of fish for broth - how much is available;
- vodka - 50 ml;
- salt - to taste;
- pepper - to taste;
- greens - to taste.
To prepare the royal ear, you must follow the following instructions:
- We wrap whole perches and existing fish heads (for example, pike, ide, pike perch) in thick gauze. We put it in a saucepan, fill it with water, turn on the fire, cook.
- Together with the fish, do not forget to add an onion head for a rich broth.
- After boiling the broth, leave it on the fire for another 30 minutes, and then remove the cheesecloth with fish and onions.
- The first broth is ready.
- We cook the second one on the basis of the fillet of previously used fish: pike, ide. The second broth is cooked for about 20 minutes.
- We repeat the process of straining.
- We send washed millet to the strained broth, and a little later - potatoes, carrots and onions.
- In 30 minutes, in which the millet will reach readiness, we will prepare the sterlet fillet.
- Having sent the fillet to the broth, we note the time, since after 25 minutes it will be time for another ingredient - vodka.
The royal ear is ready.
Note! The old royal soup recipe ascribes the fulfillment of one more nuance, which, unfortunately, is not feasible in home cooking. At the final stage, it was required to dip a smoldering birch firebrand into the ear. Literally in a minute, the ear was saturated with the aroma of a fire from it.
Sterlet ear on the fire
If fate presented a good opportunity, and you go to nature, be sure to take fish for soup or fishing rods with you if you have the skill to catch it.
To cook a delicious, satisfying and fragrant fish soup at the stake, take:
- sterlet - 1 pc.;
- potatoes - 200 g;
- onion - 140 g;
- carrots - 75 g;
- vodka - 100 ml;
- bay leaf - 2 pcs.;
- black peppercorns - 6 pcs.;
- salt - to taste;
- greens - to taste.
We also stock up on birch firewood and gauze.
Cooking method:
- Since in nature each component is worth its weight in gold, and this time we start cooking with broth. In gauze, put the head, tail and fins of the sterlet into the cauldron. Gauze is obligatory, since it is irrational to drag a sieve with you.
- Boil the broth, remove the fish. We put potatoes and other vegetables.
- The potatoes are almost ready. It's time for fish and vodka.
- 5 minutes before removing from heat, add bay leaf and black pepper. Laurel leaf is then necessarily removed from the soup.
And, like a sweet note in a symphony, a charred birch firebrand. We dip it for a minute in the already prepared, but not removed from the open fire ear.
Ingredients:
- sterlet - 1 kg;
- onion - head;
- leek - 1 pc.;
- celery root - 1 pc.;
- bay leaf - 4 pcs.;
- peppercorns - a couple of peas;
- salt - to taste.
Sterlet ear in a slow cooker is prepared as follows:
- Put chopped fish, roots and onions into the multicooker bowl.
- Fill with 1.5 liters of water.
- We set the program "Soup" (in its absence - "Stew") for 40 minutes.
- Strain the finished broth.
- If the ear seems cloudy to you, we resort to a technique called a quickdraw. It will take 50 g of caviar, preferably granular. We grind it first. Then we introduce a tablespoon of ice water to it: the consistency of the dough for pancakes should be obtained. Pour another glass cold water followed by a glass of hot broth.
- The resulting guy is poured into several visits to the ear. And boil in the "extinguishing" mode for another 5 minutes.
- Lay potatoes, carrots, if desired, and cook until tender.
Serve the fish soup with greens and bread products in the form of kulebyaki or pie.
How to cook with barley
The process of cooking fish soup with barley basically does not differ from the recipe that tells about the method of cooking with millet, with the only exception ... Barley does not need to be boiled for a long time separately from other ingredients.
Sturgeon is an expensive fish that could previously be found on tables in royal mansions. Today, this fish fillet can be easily bought in the supermarket. If you want to cook an exquisite first course, then you will surely like the sturgeon fish soup, the recipe of which is different for every housewife. Let's discuss the popular ways of preparing fish soup.
Exquisite fish soup
Often, cooking fish soup from sturgeon is associated with going out into the countryside. How wonderful it is to make a fire near a pond and cook fragrant soup in a cauldron! Ukha used to be considered a purely masculine dish, but today women are more likely to cook such a soup at home.
The sturgeon carcass is easy to cut, and the fillet can be used to prepare delicious second courses. An incredibly tasty and fragrant ear will turn out from the head of a sturgeon.
On a note! Sturgeon does not have scales, so the process of butchering the carcass takes literally five minutes. We remove the fin parts, tail and clean the insides.
Compound:
- 300 g fish fillet and sturgeon head;
- onion head;
- fresh tomato - 1 pc.;
- Bell pepper- 1 PC.;
- a bunch of greens;
- 70 ml refined vegetable oil;
- 50 ml of vodka;
- carrots - 1 root crop;
- spices, salt - to taste.
Cooking:
- To improve the taste of the first course, you can add different types of fish fillets.
- We need a sturgeon head and some fillet.
- In thick-walled dishes, preferably cauldrons, lay out the prepared fillet and sturgeon head.
- Add other varieties of fish fillet, laurel leaves.
- We clean the carrots, rinse with running water and cut into circles.
- Pour all the ingredients with filtered water and put on the stove.
- As soon as the water reaches a boil, foam will appear on the surface, which must be removed with a slotted spoon.
- Reduce the fire to a minimum.
- Cook fish fillet and broth for about 40 minutes, salt.
- We filter the fish broth through a fine sieve or gauze cut.
- We take out the boiled fish fillet with a slotted spoon from the broth and transfer it to a separate plate.
- Rinse fresh tomatoes thoroughly with running water.
- We cut it into four parts, remove the stalk and seeds.
- We clean potato tubers and onions.
- Chop the onion into cubes, potatoes into equal slices.
- Cut the sweet pepper in half and remove the stem.
- We clean the seeds and chop into cubes.
- You can chop another carrot of your choice.
- Heat the vegetable oil in a saucepan.
- We spread the sweet pepper and carrots.
- Now add chopped onion, mix and fry for a few more minutes.
- Pour the strained broth back into the saucepan and bring to a boil.
- We cook it until ready.
- Then add the browned vegetables to the broth.
- We disassemble the boiled fish fillet into small pieces and add to the ear.
- Bring to a boil again, add chopped tomatoes and immediately pour in vodka.
- Add finely chopped greens, allspice ground pepper and salt to taste.
- Bring the ear to a boil and immediately set aside from the fire.
Royal sturgeon ear
You can arrange a truly royal meal, just cook sturgeon fish soup. This dish is prepared very simply, and its taste will not leave anyone indifferent.
Compound:
- 0.5 kg sturgeon fillet;
- ½ lemon;
- butter - 30-40 g;
- potato tubers - 2-3 pcs.;
- onion head;
- carrots - 1 root crop;
- to taste spices and spices.
Cooking:
- We clean the sturgeon fillet and rinse well under running water.
- We put the sturgeon in a thick-walled pan, fill it with cold filtered water.
- Place over medium heat and bring to a boil.
- Then remove the foam with a slotted spoon, reduce the fire to a minimum.
- We continue to cook the pieces of sturgeon until tender.
- Finely chop carrots and onions with a knife.
- Melt the butter in a saucepan.
- We spread the chopped vegetables and sauté until golden.
- Then, in a sealed container over low heat, simmer the vegetables for another 5-7 minutes.
- Potato tubers are peeled, washed and cut into cubes.
- We take out the boiled sturgeon from the broth and spread the potatoes.
- We cook it until ready.
- When the potatoes are almost ready, put the boiled sturgeon and fried vegetables into the broth.
- For flavor, add laurel leaves, allspice black pepper.
- Salt to taste.
- Cut the lemon into slices and add to the plate with the sturgeon fish soup.
Delicious Savings
You can cook two dishes at once from the carcass of one fish: baked sturgeon and delicious fish soup. To make sturgeon ear at home more satisfying, add rice or millet groats.
Compound:
- onion head - 2 pcs.;
- carrots - 1 root crop;
- potato tubers - 4 pcs.;
- rice cereal - 3 tbsp. l.;
- sturgeon - to taste;
- lemon slices, a bunch of greens;
- spices and salt to taste.
Cooking:
- We wash the sturgeon head thoroughly.
- We put it in a saucepan and fill it with filtered water.
- Put on minimum heat and bring to a boil.
- After boiling, cook the broth for about one hour.
- Meanwhile, peel the carrots, potato tubers and onions.
- Wash vegetables thoroughly and cut into cubes.
- We take out the sturgeon head from the broth and lay out the chopped vegetables.
- After five minutes, add the washed rice cereal.
- Cook for another 20 minutes.
- At the end, add finely chopped greens.
- Lay the lemon slices on serving platters. Citrus fruit gives an incredible taste and aroma to sturgeon fish soup.
Ear from sterlet This is a great dish for the holiday table. After all - the royal fish. Ever since the time Ancient Russia sterlet is called "red fish". And not because of the color of sterlet meat, but because it is very good. Let's consider how to cook an ear from a sterlet.
Sterlet ear at home
We cut the sterlet. In order to remove mucus and bugs (bone plates) at home, pour boiling water from the kettle onto the sterlet, pour cold water over it. The mucus turns white and begins to fall off in pieces, bugs too. After that, the remaining mucus is scraped off with a knife. If we cook sterlet soup on a fire, there is a way to rub the sterlet with coarse salt. We rip open the stomach and remove the insides. We cut off the tail, make a circular incision near the head, leaving only the elm. We pull the sterlet from the tie. We remove the gills from the head. Cut the sterlet into portioned pieces.
Sterlet meat 1-1.5 kilograms we have prepared. We clean and put parsley, onion, celery in a saucepan. Pour sterlet and vegetables with water in a 2-3 liter saucepan. Turn the oven on to minimum. Uhu from sterlet on low fire bring to a boil, this process will take about an hour. By classic recipe cooking fish soup from sterlet nothing else needs to be added. Optional we can slightly change the recipe for sterlet soup and put along with vegetables a few medium-sized potatoes, carrots. Some cooks add cut into quarters, a handful of grits. The more sterlet you have, the less everything else is needed.
When the sterlet ear boils, add peppercorns, salt, bay leaf. Amber fat on the surface is the main sign of sterlet soup. Remove the foam from the boiling fish soup, leaving the fat. Cook for another five minutes. Remove from the stove, let the sterlet ear brew for 15-20 minutes.
Rituals for cooking sterlet soup at the stake
Pour vodka into the ear- a glass on a bowler hat or pan. Sterlet ear at home is almost ready. If you cooked sterlet soup according to this recipe at the stake, do not forget to put out a smut from a fire in your ear at the end of cooking(preferably birch or fruit tree). All this resembles ancient pagan rituals, but is strictly observed by all fishermen. In different regions of Russia, there are other traditions of cooking fish soup. For example, the first mug of fish soup is poured into water or onto the ground. Each cook knows and observes his ritual in the process of cooking fish soup. Therefore, the recipe for making sterlet soup has many variations, but the result is always an amazing dish to your taste. Properly cooked sterlet melts in your mouth.
Serving sterlet soup on the table
We filter the ear. Remove vegetables and use as you wish. Put the sterlet meat on plates. Fill with sterlet's ear. If desired, we decorate the ear with a slice of lemon, green onions, parsley, dill. Sterlet ear is served hot with black bread. The cold ear the next morning is also very tasty, but almost always ends immediately.