Pike ear with pearl barley
Composition / ingredients
12
servings:
Cooking method
1. Potatoes are washed and peeled. Cut into cubes, pour cold water (during this time, excess starch will come out).
2. Cut the pike into pieces, pour water into a saucepan and put it to cook. As soon as the foam begins to form, we remove it with a slotted spoon.
3. We wash and spread the pearl barley to the fish. As soon as the grits are cooked, we put the potatoes. Salt to taste.
4. Grate carrots, chop onions finely. We put everything in a saucepan. Pour in vegetable oil.
5. At the end of cooking, sprinkle with finely chopped herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
