Ear of trout

If you are thinking what to cook trout, the ear - one of the best choices of dishes! Delicious, flavorful ear of trout preparing quite simple and does not leave anyone indifferent lover of fish. Let's see how to cook it properly.

Trout - fish not simple, but very tasty and healthy, as recently reiterated by doctors and nutritionists everywhere. With a composition of the most valuable substance - polyunsaturated fatty acids Omega-3, which does not itself produced by our body, this fish is a reliable supplier of these substances in our body, which when present life is a lot easier and more enjoyable than when they are scarce.

In the study researchers were identified: the Inuit of Greenland, which consume a lot of oily fish, almost sick atherosclerosis and cardiovascular diseases, as well as have the best indicators of the level of triglycerides, heart rate and blood pressure than other groups.

However, the motivation in terms of use in the case of the trout is not required, because it is very tasty, and like a fish, even those who fish in general is not a fan.

With tasty trout turns everything: main dishes, appetizers, salads and, of course, soups. We will stop their attention on the ear of trout - easy to prepare and delicious soup.

Note: in the ear of trout can not add vodka or put cobs, that is, when the soup is cooked with other fish species, as when cooking fish soup trout it will spoil the taste. Trout soup can not carve: put cooking broth with scales and bones - when cooking trout scales gives a rich broth, and the bones themselves will sink to the bottom of the pan. It is also important that the cook soup of trout need the first soup - it is not filtered before adding the potatoes.

Soup recipe trout

Need: 300-400g trout, 3 potato tuber, 2 onions, 1 carrot? cup of millet on the 5L pot, dill, chives, parsley, black pepper, salt.

How to cook soup of trout. Pour into a large pot of water, bring to a boil, put the trout - pieces, steaks, tail and head, or part of a carcass, reduce to a minimum the fire, boil, removing scum. Clear bulb, the entire cast to the fish. Cut the potatoes into cubes, put in a pan, salt the and pepper, add the millet, stir the soup, make a medium heat and boil for 7-10min, stirring occasionally. Fill the soup with chopped finely onions and carrots, chopped into cubes, boil the soup still 3-5min. Next, try the taste and ear-dosolit doperchit, if needed. Turn off the heat and season the soup with chopped herbs, cover, leave to infuse for 10-15min, then serve. Bon Appetite!

Millet from real fishermen - one of the classic dressings for soup, you can replace it with barley or rice.

Videoretsept soup Trout