The ear of sturgeon — and immediately in my head there is an image of nothing but a feast in the royal choir. Indeed, this dish is a delicacy today, but much more affordable than it was in earlier times.
It is served in the best restaurants and even at official receptions for the powerful, but it doesn’t make much effort to become like it by taking and preparing fish soup from the sturgeon in your own kitchen. A small fish will suffice.
After that, you can start cooking.
The cooking method is simple. Start cooking the sturgeon soup with the lowering of pieces of fish in cold water — when it boils, reduce the fire to a minimum and leave the broth to cook.
While this is happening, zazharki is done — finely grated (or chopped) carrots and chopped onions are fried in butter until golden brown, after which the pan is covered with a lid and stewed vegetables over the smallest fire until soft.
After half an hour, you need to get the fish out of the broth, send the sliced potatoes into it and separate the sturgeon flesh from the bones.
When the potatoes are cooked until half cooked, it remains to add grill and fish to it, as well as salt, bay leaf and several black peppercorns, although if you wish you can do with salt alone.
In the finished ear of sturgeon (in the plates), you can add lemon slices, the acid of which will add a special piquancy to the dish.
Sometimes you can save money and cook two soup at once from one sturgeon — one from the carcass, and the other from the head and fins. Or you can immediately buy the head of this fish separately, and make it a wonderful dinner for the whole family, making it more satisfying at the expense of cereals.
- head of sturgeon (better large if bought separately);
- 1 medium carrot;
- 2 medium onions;
- 4 medium potatoes;
- 3 tbsp. spoons of rice;
- salt, spices to taste;
- Lemon and greens — on request.
Cooking time: about 1.5 hours.
Caloric content: about 90 Kcal / 100 gr.
Such an ear is different from the traditional two things — the broth from the head cooks longer, and the soup itself is much more thick. So, first you need to lower the sturgeon head (and fins, if any) in boiling water and leave to simmer for about an hour.
Then take it out of the broth (you can disassemble and add pieces of pulp in the soup) and put in a saucepan sliced potatoes, carrots and onions.
Option: finely chop one onion, and send the second one into the broth and then remove.
Together with vegetables in the ear, rice is added, as well as salt, bay leaf and peppercorns. Next, the dish is cooked under a lid on low heat for about 20 minutes, after which the fire turns off and the ear is left on the stove for another 5 minutes to insist.
You can add chopped fresh herbs and lemon slices to the plates for taste and decoration.
Ear, and especially from sturgeon, is both a simple and delicate dish, for the preparation of which there are some simple, but still important secrets. For example:
- You can add some tomato paste to the soup zazharku, which will make the soup color a golden orange. But such a recipe can no longer be called a classic;
- Pieces of fish should be immersed in cold water and then reduce the heat so that the sturgeon meat does not fall off the bones and does not break up in the broth into fibers;
- A piece of celery can be added to the broth — this has been done for centuries;
- Too active spices are best not to use. Maximum — dried herbs of basil, dill, parsley, oregano. Another pinch of dried thyme;
- Instead of rice, wheat or wheat cereal is added to the ear of a sturgeon head;
- If the sturgeon’s ear is left from dinner, then after being in the fridge, it will make an excellent fish aspic, as the broth comes out very rich;
- Serving the fish soup in a royal manner is better in beautiful plates with a pattern, putting on the table more slices of rye bread, pickles and saucers with lemon slices and greens.
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