Trout ear with cheese

Thoroughly peel the trout carcass and gut the insides. You do not need to cut off the fins and tail - they are perfect for rich fish broth. Next, the fish must be washed in cold water and dried. Cut the trout into large pieces and put it in a saucepan. Pour clean drinking water and put on fire. Bring the water in a saucepan to a boil and remove the foam that forms on the surface. Next, put sea salt, bay leaf and allspice. Peel the onion from the husk and put it straight whole, without slicing it, in a saucepan with fish. Cook the broth and trout over low heat, covering the pan with a lid, for about half an hour.

Next, remove the boiled trout from the pan onto a plate for further cooling. And strain the broth itself through a sieve, separating the spices from the onion. Pour the strained fish broth back into the pan again.

Peel and rinse potatoes, remaining onions and carrots. Cut the potatoes into small cubes, chop the onion finely, and grate the carrots on a medium grater.

Put the chopped vegetables in the previously cooked trout broth and put it back on the fire. Bring the contents of the pan to a boil over medium heat. And then reduce the heat to a minimum and cook the vegetables in broth under the lid until fully cooked (20-30 minutes, depending on the size and variety of potatoes).

While the vegetables are cooking, cut the boiled trout. Remove all the bones, and cut the fish fillet into pieces.

Peel the melted cheese from the packaging and grate it on a coarse grater.

When the potatoes are ready, put pieces of boiled trout and grated melted cheese in a saucepan in the broth. Mix all the ingredients together until the cheese is completely dissolved. Add chopped parsley and dill. Taste the soup and, if necessary, add a little more sea salt. Remove the pan from the heat and leave the soup to infuse a little under the lid for 10 minutes. Before serving, the fish soup can be seasoned with additionally chopped dill.

Bon appetit!