Trout ear head and tail

Delicious fish soup for seafood lovers! We prepare fish soup from the head and tail of a large trout. This can be served on a festive table, for example, on the second day of large feasts (wedding, anniversary). It is also good for an ordinary family dinner: fat and rich!

naniki

Recipe author

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Composition / ingredients

servings:

Trout (head and tail)

Potatoes

Carrots

0.5

Onion

0.5

Bay leaf

Peppercorns

to taste

Lemons

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 65 % 13 g

Fats 5 % 1 g

Carbohydrates 30 % 6 g

88 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to cook fish soup from trout head? Take the specified products from the list. Try to select high-quality, without flaws, fresh. This is especially true for fish. Rinse the vegetables well and peel them.
Step 2:
Wash the trout's head well under the tap with cold water, remove the gills, clean the scales from the fish. Rinse again under running water.
Step 3:
Put the trout in a saucepan. Fill with water so that it covers the fish completely. Put it on the stove and bring to a boil.
Step 4:
Cut onions, carrots, and green stalks into large pieces. Half of the onion can be put with the lower integumentary scales: the broth will acquire a golden color and additional vitamins. Add the vegetables to the boiling broth, removing the foam from it. Cook for about half an hour if you have a large trout (my head weighs a kilogram).
Step 5:
Remove the finished fish and vegetables from the broth, cool slightly, strain the broth. Keep in mind that trout is a very fatty fish, so the broth will also be fatty, it can be divided into 2 portions. I diluted the finished broth with half water, draining half into another pan.
Step 6:
Cut the peeled potatoes and other part of the onion into small cubes. Put the vegetables in the broth and cook until half cooked.
Step 7:
Remove the trout pulp from the head and tail. Lower the fish into the ear, add spices and bring it to readiness over low heat.
Step 8:
Fragrant, rich trout ear is ready! Serve with lemon and herbs.

For cooking fish soup from trout, the head and tail are more often used. The ear turns out to be very fat, rich.

If the family is small, then not all of the resulting broth can be used, because it turns out to be very concentrated and fatty. In the ear, if desired, you can add cereals (for example, millet or rice). When serving, be sure to offer a slice of lemon - it will slightly extinguish the fat content of the soup, and the greens.

Root vegetables are best washed with a brush or a hard sponge under running water.

For this recipe, it is better to take not frozen, but fresh fish.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.