Trout head soup with cream

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   I bought golden trout for salting, its weight is 1,400. But that’s why it’s advantageous to take a whole carcass; if you’re lucky, you’ll get some caviar, and if not, then a great fish soup - you’ll definitely have something to cook with. Wash the fish, scrape the scales, including the head. Gut and separate the fillets. And for the fish soup, set aside the ridge, tail, fins, abdomen and head. Remove the gills from the head very carefully and rinse well again. Even a small fragment of gills will give the ear a bitter taste; remove carefully.

2. STEP 2

   

   Prepare rich BROTH. I took 2 liters of water, for my taste the concentration of the broth will be moderately oily, but you can take a little less or more water. Add 1/2 of an onion and a carrot, stalks of dill and parsley, black peppercorns and allspice or to your taste. I put the spices in the broth mesh. And of course all the prepared fish. Bring to a boil over high heat.

3. STEP 3

   

   Let it boil until the foam rises. Remove the foam, add a little salt and reduce the heat to minimum.

4. STEP 4

   

   Cover with a lid and simmer the broth for 20 minutes.

5. STEP 5

   

   During this time, prepare the vegetables. Wash and peel potatoes, carrots, onions. How to cut them is a matter of taste. I finely chopped the greens and onions, carrots into strips, and potatoes into medium cubes. We store the chopped potatoes in cold water so that they do not darken and excess starch comes out.

6. STEP 6

   

   Preparing the roast. Place a piece of butter in a cold frying pan and all the onions and carrots at once. This is a rare case when you don’t need to preheat the pan and add the vegetables in any order. You don’t have to cook the roast, but I cook it this way even over a fire, it’s a matter of taste.

7. STEP 7

   

   Fry until golden brown, the onion is transparent, no need to fry longer. As in the photo, immediately remove the pan from the stove and stir for a while so that the onion does not burn.

8. STEP 8

   

   The broth was just cooked. Remove the fish with a slotted spoon and strain the broth through a sieve into another pan.

9. STEP 9

   

   Remove the flesh from the cooled fish.

10. STEP 10

    

    We are preparing CCS. Bring the strained broth to a boil, add potatoes, skim off the foam, and reduce heat to medium-low. If necessary, add more salt and cook, covered, until the potatoes are almost fully cooked. This takes about 15 minutes, depending both on the potatoes themselves and on the stove.

11. STEP 11

    

    When the potatoes have become soft, add the frying, use broth to wash off all the remaining oil from the pan, this will give a wonderful color and taste.

12. STEP 12

    

    Immediately add the fish and the washed bay leaf. Add heat to above-medium. Pour in the cream, let it boil and turn off the stove, season with herbs. We taste, if everything is fine with salt, close the lid and let it brew for 15 minutes, if necessary, add salt to taste.

13. STEP 13

    

    This is what the ear looks like

Comments on the recipe

T A

06.09.2023

5

Hello! Where do you get the “broth net” or what do you use as it?