Fishing ear of ruff: several options

Gol, as is known, is cunning on fudge traditionally! And the real fishing dish - the ear from the ruff - is a vivid confirmation of this. Yes, the most delicious it does not come from some salmon and sterlet. The whole secret in small and prickly fishes, but appetizing this soup in the afternoon, as they say, can not find fire. And at the stake, in nature, under a glass-another white! However, the ear of ruff can be successfully cooked in the conditions of ordinary cuisine. Well, shall we try?

Ear of ruff. Recipe for a basic broth

Ruff, of course, is considered a weed, and some such prey is even prone to throw or return to the river for fishing. Still it is used for the feeding of the mustached-striped brothers of our smaller ones: they are surely ruffed to taste in a raw or boiled form. And only seasoned fishermen know the secret of the preparation of this branded soup. And, for example, the main secret of the notorious "royal" soup is a double broth. And the first of them, basic, is prepared from a ruff and another small fish. This gives the dish the widest range of flavors and flavors.

Simple ingredients

The ear from the ruff is prepared very simply. We need such products: about a kilogram of fish (ruff in our case), a pair of bulbs, a pair of medium-sized potatoes, a laurel, peppercorns black, salt to taste, a celery root (but you can do without it), lean oil, fresh greens . Some also add cereal, but the ear from the ruff, the recipe of which is now in front of you, does not contain this component.

Preparatory work

In order to build a delicious ear, the first thing you need is proper preparation of the fish. The question of how to clean the ruff is a headache for some housewives. After all, the scales of this fish are small and very tightly sitting on the body. In fact, everything is simple: ruffles must be gutted, thoroughly rinsed in running water. Some experts advise to salt the fish after it is eviscerated, and then rinse again in water. But scales can and do not clean, because in the process of cooking it will easily and simply fall behind, and you will still carefully filter the broth. So do not worry: no scales will leak.

Stages of the big way

1. A pan (or a kazan - in fishing conditions) with water is put on fire.
2. While the water does not boil, we are shredding vegetables. Bulbs clean and cut into cubes (you can feathers, if someone so loves). Carrots are cleaned and three on a grater larger. Possible option for giving the ear a beautiful appearance: onions and carrots fry in lean oil until golden. But you can not do this (especially in the field).
3. Then we clean potatoes and cut it into cubes.
4. Our water has already begun to boil, we lower the ruff into it, add the root of celery and laurel, slightly salt and cook for about 15 minutes approximately.
5. When the fish is almost ready, we remove it from the pan, and carefully broth the broth (a small sieve or gauze folded repeatedly is useful). Then we again put the received liquid on fire in a pan, having put there also cut potatoes. We cook for 10 or 15 minutes (may depend on the type of potatoes).
6. Next, add the rest of the vegetables and bell pepper. We boil a broth with vegetables for several minutes until it is ready - full - potatoes.
7. We dismantle the ruff on the board or plate "for spare parts", separating the heads, skin with scales and bones. Flesh put in each serving plate and pour broth with vegetables. Sprinkle with chopped fresh herbs, we taste it under a glass of cold vodka. Excellent is used such a dish in nature, in the fresh air, where there is still an extra smell of smoke, which gives the food an excellent marching fragrance.

Ear piercing at home

The ingredients remain practically the same. Ear of ruff, incidentally, can be flavored, as already mentioned above, a couple of spoons of rice, pyshenki, pearl barley or other cereals. It is only necessary to thoroughly rinse it thoroughly in running water. The preparation of this dish largely coincides with the first recipe, but here we will use the double broth method.

Cooking is easy

1. First, broth from ruff is cooked, as basic. Fish can not be scraped, but only gutted properly.
2. When the ruff is already well cooked, turn off the fire, and the fish is disassembled into its component parts: still there is a little pulp that will be used in the ear.
3. Sam broth carefully filter.
4. In a saucepan with the filtered broth and the resulting pulp of ruff, we add vegetables with millet (or other croup). All this boil for another 10 minutes, after which we take the fillet of another fish (a large perch or pike-perch will be perfect), cut into small pieces and put into a container, adding seasonings.
5. In ten to fifteen minutes the ear of a ruff with a double broth is ready. In the finale (as experienced fishermen advise), we add a glass of good vodka to the pan with a dish (20-30 grams will be enough). Turn off the heat and let it brew for fifteen minutes.
6. We serve the ear to the table, pouring into serving plates, sprinkling with fresh cut greens. Have a nice appetite!