Triple royal ear of trout, crucian carp and sterlet

The first broth . Small fish is laid in the first broth. In order not to catch small fish from the broth in the future, put it in cheesecloth. Cook for 1 hour. We pull out the gauze with the fish and throw it away.
Second broth . We lay trout (pike). As in the first broth, we put the fish in gauze, but do not throw it away. Peel the onions and carrots. We lay the whole onion and carrot. Cook for 30 minutes, and then pull out the onion and carrot, and cook for another 30 minutes. After cooking, we pull the fish out of the gauze, peel the fish from the skin and all the bones, and knead the fish with a fork to a pulp.
Third broth . Sterlet (sturgeon, beluga) is cut into small portions measuring 3 by 5 cm, approximately. Two or three pieces of fish are used for each serving. Peel the potatoes and cut them into small cubes. We lay fish and potatoes. We add a little broth.Cook until the potatoes are ready, as the fish will be ready a little earlier.
Completion . In the finished ear, we put a mush of trout (pike) and pour vodka. Add the broth to taste. If the broth is cloudy, then we lighten it with black caviar or egg white whipped with salted water, which is added before the porridge and vodka are laid (the broth should boil for five minutes). Cover with a lid and insist for 10 minutes. The ear is ready, bon appetit.