The Finnish Ear of the Ear is one of the ancient dishes of Russian cuisine and is a rich broth from fish. On the account of how many species of fish need to be used and which ones, opinions are divided. Some believe that one species is enough: the ear from sturgeon, sterlet, stellate sturgeon. Others prefer pike perch, bream, perch in one pan. In the ears, as a rule, put potatoes, carrots and a large set of different spices: dill, parsley, bay leaf, parsnip, celery. But I have a special ear today - Finnish. It is cooked from the breeds of red fish with the addition of cream or milk. It turns out very tasty!
Ingredients:- Salmon 700 g
- Black pepper powder 2 g
- Sea salt 5 g
- Fresh dill 10 g
- Onion green 20 g
- Sunflower refined sunflower oil 20 ml
- Celery root 70 g
- Carrot 1 pc.
- Potatoes 4 pcs.
- Cream 200 ml
- Onions 1 pc.
- Step 1 To prepare the soup in Finnish, you need any red fish (I have salmon and trout). Head, ridges, tails and pieces of fillets. And also potatoes, carrots, onions, celery root and fresh dill.
- Step 2 And cream more 10% fat, salt sea, pepper black ground and green onions.
- Step 3 Wipe the tail, head and ridges, add water and cook. As soon as the foam appears, remove it. Cook broth for 30-40 minutes.
- Step 4 Carrot, onion and root celery finely chopped and fried in a pan in a small amount of refined sunflower oil.
- Step 5 Fish broth is ready. You can filter it. This is the basis of the soup.
- Step 6 Cut the potatoes and put them into broth.
- Step 7 Then add carrots, onions and celery to the broth.
- Step 8 And the white part of the green onion. We cook vegetables almost until ready.
- Step 9 Then put the fillet pieces.
- Step 10 Pour the cream. Solim and pepper to taste and cook the soup for another 15 minutes.
- Step 11 Finely chop the dill and add it to the prepared ear.