The ear according to this recipe turns out to be very rich, and the salmon meat is tender and delicious. If you have a fish with a head, then be sure to use it for cooking broth. A great option for lunch with the whole family!
Ingredients
- Pink salmon - 800 g
- Potatoes - 2-3 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Bay leaf - 1 piece
- Black Pepper (peas) – 5-6 pieces
- Allspice - 3-4 pieces
- Salt - to taste
Step-by-step cooking recipe
Cut the pink salmon into large pieces. Peel the onion and cut it into 2-4 pieces. Put the fish and onion in a saucepan, add the bay leaf and pepper.
Pour water into a saucepan, bring to a boil and remove the foam. Turn down the heat and cook under the lid for 15 minutes.
Peel potatoes and carrots, cut vegetables randomly.
With a slotted spoon, remove the fish and onion from the pan. Strain the broth through several layers of gauze. Return the pan with the strained broth to the fire, add the carrots and potatoes, cook for 10 minutes.
While the vegetables are cooking, disassemble the fish with your hands into small pieces, removing the skin and bones.
Transfer the pink salmon to the broth, add salt and cook for another 5 minutes.
Turn off the heat and infuse the ear under the lid for 15-20 minutes. When serving, add chopped dill to the plates with fish soup.
