Trout ear is a classic recipe. Trout ear: health benefits and impeccable taste in one plate

To cook a delicious and unusual first course, it is not at all necessary to spend half a day at the stove! Today we will tell you how to make soup from the head of a trout in less than an hour, and at the same time it will turn out to be hearty, unusually aromatic and, of course, mouth-watering. Several of our recipes and recommendations will make choosing and preparing the first one easy, so even a novice cook can get down to business.

A soup made from trout heads and trimmings is greasy and rich, but don't worry about that. All advocates of low-calorie diets need to remember that fish oil is one of the most useful. It does not contain cholesterol, but it contains a lot of OMEGA-3 fatty acids, which positively affect the functioning of blood vessels, the quality of skin and hair.

So, for starters, let's prepare the soup according to the simplest recipe with a minimum of ingredients.

Ear from the head of a trout

Ingredients

• Trout head — 1 pc. + -
• Fins, ridge– 300-400 g + -
• - 3 pcs. + -
• - 1 PC. + -
• - 1 PC. + -
• - 2 pcs. + -
• — pinch or to taste + -
• — 1/2 bunch or to taste + -
• — 1/2 tbsp or to taste + -
• — 2 l + -

Cooking fish soup from trout heads

1. Fill the head with cold water and put on the stove. Bring to a boil, remove the foam with a slotted spoon and lay out the rest of the trimmings.

   If there are trimmings - well, the broth will be more rich. If not, it’s also not scary, the soup will turn out a little more lean.

2. When the broth boils again, remove the foam again, cover with a lid and cook over low heat for another half hour.
3. Meanwhile, peel the onions, potatoes and carrots. Finely chop everything: potatoes into cubes, chop onions and carrots. The latter can be grated, as you like.
4. When the trimmings are boiled for half an hour after boiling, we filter the broth so that there are probably no bones and scales left. We lay out the fish to cool, and send vegetables to the ear.

   The head, if it is large, can be left to cook until the soup is cooked, or you can catch it along with the backbone and fins.

5. When the vegetables boil, add spices to the ear, cover with a lid and cook until the potatoes are ready.
6. My greens, dry it and finely chop. We pick the meat from the cooled trimmings and the head. We add everything 5 minutes before the soup is ready. The prepared fish soup from the head of the trout can be left to infuse for 25-30 minutes, or it can be poured into portioned plates immediately. It will be especially tasty with sour cream.

   Bon appetit!

Ear from the head of a trout with millet

Soup prepared according to this recipe will turn out to be more satisfying than the previous version. It is especially good in the winter season.

For a two-liter pan, we need the head of 1 large fish or 3 from a smaller trout.

• Fill them with cold water and set to boil. If you want the taste of the broth to be more saturated, add 1 peeled onion to the heads after boiling.
• Let the heads boil for an hour and take out with a slotted spoon, strain the broth, and put it on the fire again.
• Pour into the broth 4-5 tablespoons. washed millet and bring to a boil again.
• Meanwhile, peel 2 medium potatoes, 1 carrot and 1 onion. Cut as in the previous recipe. We put the potatoes in the broth, and saute the onions and carrots in butter until golden.
• When the frying is ready, send it to the ear, also add salt to taste and spices (coriander, cumin, black pepper, turmeric - it goes well with fish broth and gives the ear a beautiful golden hue).

We pick the meat from the heads, put it in the soup, boil for another 2-3 minutes and turn it off.

Trout ear is ready!

Additional ingredients in trout head ear

• Butter

It can be added to soup cooked according to any of these recipes. The oil will add tenderness and depth to the taste.

For 2 liters 5 minutes before turning off, put 2 tbsp.

• Celery

Celery root is good both fresh and dried.

In the first case, add it literally 1 tsp, if you decide to grate it, or a few circles, if you cut it with a knife.

In the second, 1/2 tsp is enough. for this volume.

If you don’t really like the taste of millet or just don’t have this cereal at hand, you can safely put rice in the soup.

Since it does not boil as much as millet, so put 6 tbsp into 2 liters of water. cereals.

• Cream

We add them to the finished soup, in each serving plate instead of sour cream. With them, the ear will become more rich and tender.

You can use both 10% and 20% cream. Enough 1-2 tbsp. on a plate.

Now you know how to quickly and easily cook a delicious fish soup from trout heads and not spend a lot of time. All ingredients are very simple and are sold in any store.

Try to make such a soup, please yourself and your loved ones with an unusual fragrant first course.

Trout is a very tasty and at the same time healthy fish, rich in vitamins, fatty acids and trace elements. Dishes from it turn out to be very juicy, but, and the ear from trout is rich and appetizing. The most important thing is not to overcook the fish, as the trout meat is very tender and you can lose its exquisite taste.

From what parts of fish is it better to cook fish soup

Every angler knows that real fish soup can only be cooked from a fresh catch, but, unfortunately, in our conditions it is not possible to catch trout and cook fish soup on a fire. Here, shops come to the rescue, where you can buy any fish. And even if you can't find fresh trout, you can buy frozen trout. Most importantly, no repeated frosts and unpleasant odors.

You can use any part of the trout to cook the fish soup. A thick good fat will give the broth the head, fins, bones and tail. Taste, aroma and beautiful appearance will give such parts as the abdomen and fillet pieces. No matter what parts of the fish you have, you can always cook a rich and appetizing fish soup.

If you find a thin birch twig, then the smell of smoke from a fire can be added to the dish at home. Just set fire to a birch splinter, and as soon as the ear is ready, put it out right in the pan.

Table: calorie content of the finished first course

Trout ear - a classic recipe

Trout is a noble and tasty fish, from which you can cook a wide variety of dishes. Even novice housewives can cook an ear according to a classic recipe. Rich broth will be complemented by vegetables, and freshness - fragrant greens.

Cooking method:

1. For fish soup, you can use different parts of the fish, but we will take 500 g of fillet. Cut into portions and put them in boiling water, reduce heat and cook for 15 minutes.
2. We clean the onion from the husk, cut the potatoes and carrots into cubes. Add vegetables, salt and pepper to the ear.
3. Cook the fish soup until the vegetables are fully cooked, serve the finished soup with fresh herbs.

Delicate fish soup with Finnish cream

Traditional Finnish trout soup is cooked in a cast-iron pot and only in the oven. As soon as the dish is ready, Finnish fish soup with trout cream should be infused for a day, and only after that it can be served at the table. As the Finns assure, this cooking method gives the ear a rich taste.

To prepare Finnish soup, you can use not only trout fillets, but also other parts of the carcass. So the head of salmon is large in size and there is enough pulp in it for a rich broth.

Ingredients:

• 200 g trout fillet;
• soup set;
• carrot;
• potatoes (3-4);
• white onion;
• a glass of cream (10%);
• two tablespoons of butter;
• two tablespoons of flour:
• pepper, salt, bay leaf.

Cooking method:

1. First of all, boil the fish broth from the soup set. As soon as the broth boils, remove the foam and cook for 15 minutes.
2. In a pan with olive (vegetable) oil, pass the chopped onions and carrots.
3. Cut the trout fillet into cubes.
4. We take out parts of the fish from the broth, add vegetables and chopped potatoes. Once the potatoes are cooked, add the fillets.
5. Dry the flour in a dry frying pan, then add the butter, after a couple of minutes pour in the cream and a little water. We dip in a frying pan and season the soup with a creamy mixture, add spices, chopped herbs, cover with a lid and cook for another 5 minutes. The soup should languish, but not boil.

From head and tail

Some housewives, when cutting fish, leave only the fillet, and discard the rest of the carcass. But they do not even realize that they can make a delicious rich soup.

Cooking method:

1. We wash the head and tail of the fish, remove the gills from the head, as they give the soup bitterness. We fill the parts with water and put on fire.
2. As soon as the broth boils, remove the foam, reduce the heat and cook for another 30 minutes.
3. Grind onions and carrots, vegetables can be lightly fried in vegetable oil. Potato cut into cubes.
4. As soon as the broth is ready, take out the tail and head, and filter the broth itself from small scales and bones.
5. Add vegetables, spices and cook until the potatoes are fully cooked.
6. We collect the meat from the head and tail, and together with the chopped herbs add 5 minutes before the soup is ready. The ear from the head and tail is ready.

Fish belly ear with millet

In order to thicken the fish soup, many cooks add cereals. We offer a simple recipe for cooking fish soup with millet, but if you wish, you can replace it with rice or pearl barley.

Ingredients:

• trout belly (400-500 g);
• 3-4 potatoes;
• bulb;
• carrot;
• ½ cup millet;
• salt, pepper, herbs.

Cooking method:

1. Pour the washed fish with water, add allspice and put on fire. Cook for 30 minutes, do not forget to remove the foam.
2. Saute chopped carrots and onions in butter. If desired, you can add two tablespoons of homemade ketchup or chopped tomatoes.
3. We take out the fish from the broth, and lower the prepared potatoes along with salt.
4. We wash the millet, it is better to pour boiling water over it and leave it for a couple of minutes to get rid of bitterness.
5. As soon as the potatoes become soft, pour the millet and cook for 20 minutes.
6. We cut the boiled fish into small pieces and together with the passivated vegetables we send it to the broth, cook for 5-10 minutes. A few minutes before cooking, add chopped green onions, if necessary, salt and pepper.

recipe with lemon

For many gourmets, trout soup is a favorite fish soup. Preparing fish soup is easy and simple, especially since ready-made soup sets for fish dishes are sold in stores. The soup turns out to be tasty, appetizing and rich, but most importantly, do not forget to add lemon to the dish, which will reveal the taste of the fish soup in a special way.

Cooking method:

1. We put the fish in a saucepan, fill it with water and cook for 15 minutes over medium heat.
2. Cut potatoes into small cubes. Cut carrots into quarters or half circles.
3. As soon as the fish is ready, take it out of the broth, and put the carrots, onions and potatoes into the pan, cook until tender.
4. Cut the trout into pieces and, together with the spices, put it in the broth with vegetables, cook for 3-5 minutes.
5. Pour the finished soup on plates and add a slice of lemon.

Cooking like a king

Trout fish soup is also called "Royal fish soup". The secret of cooking this dish is that several types of fish are used in the recipe. And it doesn’t matter what kind of fish you add to the soup, the main thing is that the ratio is 1: 1, only then the taste will turn out to be simply amazing. For satiety in the ear, you can add cereals: rice, millet or barley.

Ingredients:

• 300 g trout fillet;
• 300 g sturgeon fillet;
• bulb;
• three potatoes;
• carrot;
• spices, parsley.

Cooking method:

1. Cut the sturgeon and trout fillet into large pieces.
2. Peel the vegetables and chop finely.
3. We put vegetables, salt in boiling water and cook them until half cooked.
4. Add fish pieces and cook for another 20 minutes.
5. Turn off the heat, add greens, cover with a lid and let the soup brew for 15-20 minutes.

Ear in a slow cooker

Today, the process of cooking has become even more accessible, thanks to the appearance of a multicooker in the kitchen. We offer a simple recipe for trout soup.

Cooking method:

1. We turn on the slow cooker in the “Baking” or “Frying” mode, add a little vegetable oil, chopped onions, carrots to the bowl, and fry the vegetables for 10 minutes.
2. Then we put pieces of fish, diced potatoes, bay leaves, spices and pour cold water. Set the mode "Soup" or "Stew" for an hour. Serve the finished fish soup with chopped fresh herbs.

Ear from the head and tail of a trout is a very tasty, fragrant, healthy and rich soup that will become a worthy part of any table. The dish turns out to be special if you cook it from fresh fish directly on the shore of the reservoir. It will take a small amount of time, simple ingredients and minimal culinary skills to prepare.

First, make sure that you have stocks of both the main and auxiliary components. The main place, of course, is reserved for trout.

A step-by-step recipe for trout head soup can be described as follows:

A number of housewives in the process of cutting trout prefer to get rid of heads, tails and fins, not even knowing how tasty the first course of them can turn out. For cooking you will need:

Pour at least two liters of water into the pan, bring to a boil. The potatoes are peeled, washed, cut into cubes about 1 cm thick. Peppers are cut, de-seeded and cut into strips. The onion is cleaned, finely chopped.

Peeled vegetables are placed in a saucepan, salted and peppered. At this stage, allspice is added to the broth. Vegetables should be cooked until tender. During their cooking, heads with tails are prepared, cleaned, washed under a weak stream of running water. The cleaned parts of the fish are added to the vegetables, oil is poured.

While the fish is cooking, the carrots are peeled and rubbed on a fine grater. Dill is chopped and added to the dish, boiled for another 15 minutes. The ear should be infused for at least 10 minutes.

Classic variant

There are various recipes that make it possible to try something new every time and enjoy a pleasant taste. The classic trout soup recipe contains the following ingredients:

The broth is boiled from heads and tails with the addition of bay leaves and peppercorns, a whole onion with carrots is also lowered into the dishes. The fish is cleaned of skin and bones, the broth is filtered, brought to a boil again, chopped potatoes are added, the remains of carrots and onions, peeled fish meat and fresh herbs are chopped. Keep on medium heat for 15 minutes. According to the same recipe, you can cook fish soup from river trout.

original recipes

Trout head fish soup - tender, rich, with an average fat content. Its wonderful taste will not leave indifferent any of the lovers of fish delicacies.

Rice lovers can make an excellent first course based on it. In addition to the above products, you will additionally need:

• at least 100 g of rice;
• egg.

Rice groats are washed well and sent to boiling water. Carrots are cut into thick strips, onions - into small cubes. A little later, chopped potatoes are added to boiling water.

The fish is divided into pieces of small sizes. After about 15 minutes from the start of cooking, cut into the pan, bay leaf, season with salt and pepper. Cook until done. The egg is broken and beaten until foam appears, it is poured into a dish and boiled over low heat for no more than three minutes. Turn off the stove, let it brew for 30-45 minutes.

Grains are added to fish soups to give dishes extra density. After reviewing the recipe for trout soup with millet, you can cook a delicious hot dish at home in just 40 minutes. Additional products you can't do without:

• ½ cup millet;
• fresh tomato or a few tablespoons of tomato paste.

It should be noted that if cereal is taken, then less potatoes are added to the dish. Carrots are cut into half rings and sautéed in oil for 6-8 minutes. Then onions are added to it, fried for another 5 minutes, after which they are seasoned with tomatoes or pasta.

Millet is washed and poured with a sufficient amount of boiling water to eliminate bitterness, added to the broth and boiled for 20 minutes. The fish is returned to the broth. 5 minutes before the end of cooking, the dish is seasoned, left to infuse for another 10 minutes.

Attention, only TODAY!

Trout fish soup is sure to please fans of fish dishes. The taste of this delicacy is very delicate, while it is accompanied by a spicy aroma of spices. For a rich and satisfying soup, you need very few products, so trout soup will definitely fit into the family budget.

Trout fish soup can be prepared from the fillet or from any part of the fish. For the broth, heads, fins, ridges, tails, etc. are suitable. They are boiled in water with the addition of vegetables and seasonings, then the bones are removed, leaving only the meat itself for the trout fish soup. Potatoes, onions, carrots, roots, as well as various cereals are boiled in the resulting broth. With rice or millet, trout ear is especially satisfying and nutritious.

At home, trout fish soup is cooked in a saucepan on the stove or in a slow cooker. At the same time, such a soup can be made in nature, using a pot. The most difficult process during the preparation of the dish will be cutting the fish. Otherwise, the trout ear is no different from any other first course, and even an inexperienced chef will definitely succeed.

Trout fish soup is often associated with Finnish cuisine, because local chefs know a lot about red fish soups. A feature of their traditional soup is the addition of dairy products - cream or milk to the composition of the dish. The result is a very delicate and unusual taste that you can surprise your household with.

To make the flavor of trout fish soup more piquant, cumin, coriander, red and black pepper, turmeric, dried herbs, lemon juice, etc. are added to it.

Trout fish soup, prepared according to the proposed recipe, is a low-calorie dish that can be used as a light and satisfying meal for the whole family. In a slow cooker, such a soup is prepared very simply, it turns out quite rich and nutritious. In addition to the head and tail of the trout, you can also add fins, ridges and other parts of the fish. It is recommended to sprinkle the finished soup with dried or fresh herbs, but not the one with which the broth was cooked.

Ingredients:

• 700 g trout (head + tail);
• 5 potatoes;
• 2 onions;
• 2 tbsp. l. rice
• 1 carrot;
• 1 bunch of greens (dill + parsley);
• 1 tsp peppercorns;
• 2 bay leaves;
• 2.5 liters of water;
• Salt pepper.

Cooking method:

1. Put the head and tail of the trout into the multicooker bowl.
2. Peel the onion and add to the whole fish.
3. Cut potatoes and carrots into small pieces and also put them in a slow cooker.
4. Wash the rice thoroughly and add it to the rest of the ingredients.
5. Add a whole bunch of greens to the fish and vegetables (do not chop), as well as bay leaves and peppercorns.
6. Pour all the ingredients with the specified amount of water, close the multicooker lid.
7. Cook trout fish soup in a slow cooker in the "Soup" mode for 1 hour 30 minutes.
8. Remove onions and greens from the multicooker saucepan (discard).
9. Remove the pieces of trout and separate the meat from the bones, return the meat to the ear.

Interesting from the network

For this fish soup you will need the head of a large fish or 3 heads of smaller fish. It is better to strain the finished broth twice so that it definitely does not contain pieces of scales or small bones. Turmeric will make the trout fish soup very appetizing in appearance - it will give the soup a beautiful golden hue. Along with trout meat, you can also add a couple of pieces of butter to the soup. So the ear will become more tender and rich, the taste of all the ingredients will be revealed. Ready soup can be decorated with fresh herbs of your choice.

Ingredients:

• 1 head of large trout;
• 5 st. l. millet;
• 2 onions;
• 1 carrot;
• 3 potatoes;
• 1 tsp turmeric;
• ½ tsp coriander;
• 2 tbsp. l. butter;
• Salt pepper.

Cooking method:

1. Put the trout head in a saucepan, cover with water and boil.
2. Add the peeled onion to the broth, cook for 1 hour at a low boil.
3. Remove the head of the trout from the pan with a slotted spoon, strain the broth.
4. Put the broth back on the stove, rinse the millet and add it to the saucepan.
5. Peel potatoes, onions and carrots, cut everything into small cubes.
6. Add the potatoes to the saucepan with the broth after boiling.
7. Melt the butter in a frying pan and fry the onion and carrot until golden brown.
8. Pour the finished roast into a common saucepan, add turmeric, coriander, salt and pepper to taste.
9. Separate the meat from the head of the trout and put it in the soup.
10. Boil the trout ear for a couple more minutes and remove from heat.

Finnish trout fish soup with cream is a real delicacy that can turn an ordinary meal into a royal dinner at home. The dish turns out to be amazingly tender and nutritious, and its aroma calls the household to the kitchen long before the soup is ready. Too fat cream is not needed - 10-20 percent fat is enough. If desired, you can exclude starch or, conversely, add more of it - the density of the soup will depend on this.

Ingredients:

• 350 g trout fillet;
• 1 leek;
• 3 art. l. olive oil;
• 1 st. l. butter;
• 1 glass of cream;
• 1 bay leaf;
• 1 st. l. starch;
• 300 g potatoes;
• 1 bunch of dill;
• 3 glasses of water;
• Salt pepper.

Cooking method:

1. Chop the leeks and heat the olive oil in a heavy bottomed saucepan.
2. Pass the onion until soft, then pour the specified amount of water.
3. Add the bay leaf to the same saucepan and bring everything to a boil.
4. Peel the potatoes, cut into cubes and pour into the soup after boiling water.
5. Reduce heat, cook fish soup until potatoes are soft.
6. Cut the trout fillet into small pieces and put in a common pan, cook for 5 minutes.
7. Pour cream over fish and vegetables, mix.
8. Combine starch with a tablespoon of water, mix thoroughly.
9. Add the resulting slurry to the trout ear, cook the soup until thickened over low heat.
10. Add butter, salt and pepper to taste in a saucepan, mix well again and remove from heat.
11. Sprinkle the finished trout ear with chopped dill.

Now you know how to cook trout fish soup according to the recipe with a photo. Bon appetit!

Trout ear is a gourmet dish that is very easy to prepare at home. It is not at all necessary to wait for a notable catch to create this culinary masterpiece - all the necessary ingredients are easy to get in the nearest supermarket. Before cooking trout fish soup, it is better for novice cooks to study the following recommendations from professionals:

• Trout fish soup, regardless of the recipe chosen, will perfectly complement fresh or dried celery. It goes perfectly with red fish, gives the dish an amazing flavor. 1 tsp is enough for a saucepan of soup. celery. You can also add cumin, coriander, turmeric, white or black pepper, dried basil, etc. to the dish;
• If you use a trout head for the broth, be sure to remove the gills and rinse the pieces of fish thoroughly before cooking the fish soup;
• To make the fish broth more rich and fragrant, add peeled onions, carrots and herbs to it. After the broth is ready, remove the additional ingredients and start cooking the trout soup;
• To prepare Finnish trout fish soup, cream can be added during cooking, using the classic recipe, or pour 1-2 tablespoons into each plate before serving the soup to the table.