Ear from the heads and ridges of salmon. Ear from the head and tail of salmon: recipes with photos

Step 1: prepare the salmon head.

The frozen head must be thawed, leaving it at room temperature for a couple of hours. After the salmon must be cleaned by removing the gills and eyes, and then put the head in a bowl of water on 30-40 minutes... This will help get rid of the remaining blood, and the soup broth will be clearer, and, accordingly, less foam on its surface.

Step 2: cook the broth from the salmon head.

Put the prepared salmon head in a saucepan with boiling water. And cook over medium heat, so that the liquid does not boil too much. Foam will form on the surface of the broth, it must be removed.
When you clear the broth from the foam, add vegetables, not chopped, but peeled and peeled, into it: one carrot and one onion. Bring to a boil, cover (just do not close tightly) and cook for 20-30 minutes until the broth is clear.

Step 3: prepare the rest of the ingredients.

The broth can be boiled almost unattended, so you have time to prepare the other ingredients.
Rinse the remaining carrots, peel them off. After peeling, cut the carrots into random sized pieces, you can even chop them with a grater.
Peel the onion, rinse with cool water and, just like the carrots before, cut into arbitrary pieces.
Rinse the potatoes thoroughly from dirt, peel them off, and then rinse them with water again. Cut the peeled potatoes into medium to small cubes.
Rinse the greens very thoroughly with water, shake off excess moisture, cut off the thick stems, and finely chop the rest.

Step 4: disassemble the salmon head.

The broth has just been cooked, take out the carrots and onion from it, and with them the head. Break the salmon, cool, and then separate the edible parts, we will return them to the soup. Everything else, along with the vegetables, can be thrown away, we won't need it anymore.

Step 5: cook salmon head soup.

If, in your opinion, the broth is not transparent enough, you can cool it and then strain through cheesecloth folded in several layers.
Return the broth to the fire, bring to a boil, and place the chopped potatoes in it. Bring to a boil again and cook, covered with a lid, for 7-10 minutes.
Add the carrots next in turn. Again, cover it loosely with a lid, bring to a boil and cook again 2-3 minutes.
Then we send in the ear onion... Salt the soup, pepper, add the bay leaf and bring to a boil again. Cover loosely and continue cooking until the potato pieces are ready (just taste the potatoes to test this).
When the potatoes are cooked, pour the salmon meat removed from the boiled head into the ear, then chopped greens and cook more 2-3 minutes.
Be sure to check the finished ear for salt. If everything is in order, then remove the soup from the heat, cover and let it cool slightly for 10-15 minutes before serving.

Step 6: serve salmon head soup.

Salmon head soup is served hot immediately after cooking. If necessary, it can be cooled and stored in the refrigerator, and reheated before serving.
Pour the soup into portioned bowls, garnish with a lemon wedge and fresh herbs, and then invite everyone to the table.
Bon Appetit!

If you are cooking the soup for future use, then fresh herbs should be put in advance and boiled a little along with other ingredients, so the soup will be stored better.

Soup according to this recipe can be prepared not only from the head of a salmon, but also from its abdomen, ridge and other parts of the fish.

For more rich broth fillet of any white sea fish, for example, pollock, can be added to the ear from the head of the salmon. It also then needs to be removed from the broth, disassembled into small pieces and returned to the finished soup.

The ear has long been known in Russia. She was especially loved by monks who were forbidden by faith to eat meat. Was considered the most delicious fish soup from salmon, rich in proteins and fatty acids. To obtain the broth, all parts of the carcass were put into the broth. Today fish soup is prepared mainly from the head of salmon, adding fillets of cheaper fish to it.

Ukha delicacy

Nowadays, red fish meat is perceived as an exquisite product. It is expensive and not everyone can afford it. However, anyone can cook fish soup from a salmon head. The price of this part of the carcass is low, and the soup from it turns out to be rich.

The dish will be even tastier if cooked over a fire: the products are saturated with the smoke, the aroma of the surrounding nature. If you add a little pickles and lemon wedges, you get a charming fish hodgepodge.

Traditional ear

Before boiling the fish soup from the salmon head, you should prepare this part of the carcass. The gills and eyes must be removed from the head. Many cooks soak the fish in cold water so that less foam is formed during the cooking process.

Fish broth is very fond of vegetables and bay leaves. If you are not against greens, fresh dill or parsley is preferable. It is better not to put stuck food in the soup at all: the ear will turn out to be tasteless and will quickly disappear. So, let's start cooking.

Ingredients:

• 1 fish head;
• 2 carrots;
• 3 potatoes;
• 2 onions;
• 2 liters of water;
• black pepper;
• salt;
• 2 bay leaves;
• greens.

Preparation:

1. Prepare the salmon head as mentioned above. If you want to make the fish soup rich, you can add the fillet of white fish, such as pollock or hake.
   
2. Put the head and fillets in a deep saucepan, pour water and put on high heat.
3. Remove foam from the boiled broth, reduce heat and leave for another half hour.
   
4. Remove the skins from the onions and carrots and place the whole vegetables in the saucepan.
5. While the broth is cooking, you can prepare the rest of the food. Peel the potatoes, wash and cut into cubes.
   
6. Peel, wash and chop the remaining carrots and onions.
   
7. Finely chop or chop clean greens.
   
8. When the broth is ready, strain it through cheesecloth folded in several layers.

   

9. Put the fish and vegetables on a plate. Whole onions and carrots are no longer needed. The fish can be sorted out and thrown back into the broth.
10. Pour potatoes into a saucepan and cook for 7-10 minutes.
    
11. Then lay out the chopped vegetables.
12. Finally, add laurel leaves and bring to a boil.
    
13. A few minutes before removing from heat, salt and pepper.
14. Sprinkle with herbs before serving.
    

Read also:

• Canned saury soup: recipe with photo
• Trout soup with cream

Alcohol recipe

Not everyone knows that initially fish soup was called not just fish soup, but a dish, during the preparation of which vodka was added. However, there is no drunkenness after such a treat: degrees disappear from the hot broth without a trace. Alcoholic beverage poured into the ear from the head and tail of the salmon to make it more transparent.

Ingredients:

• salmon head and tail;
• 2 onions;
• 3-4 potatoes;
• 2 carrots;
• 50-60 g of vodka;
• herbs and spices.

Preparation:

1. Prepare the fish, put it in a fish soup pan, add water (it is necessary to keep it as cold as possible) and put on fire.
2. When the salmon is ready, take it out of the pan and cool. Then separate the meat from the bones and skin.
3. Peel vegetables. Chop potatoes into cubes, carrots into strips, onions into small pieces.
4. Boil the broth again and throw carrots and potatoes into it. You can add pollock or hake meat to the ear - then the dish will turn out fatter. If there is only salmon in it, it is better to prepare a frying of carrots and onions.
5. When the potatoes are almost ready, put the onions and herbs in the soup. Season with salt and pepper.
6. Pour vodka into the ear.
7. Pour in portions, add a slice of lemon, sprinkle with herbs.

Solyanka

An interesting option for fish soup can be a salmon hodgepodge. It's amazing tasty dish turns out to be gentle and non-greasy. It definitely needs olives and pickles. If you do not have any of these ingredients, you can get by with one of them, for example, cucumbers. This recipe with a photo of fish soup from a salmon head with spicy additives will allow you to surprise your relatives and guests.

Ingredients:

• 0.7 kg of fish (you can take the head and tail);
• 1 onion and 1 carrot;
• 1 pickled cucumber;
• 2 tomatoes or pasta;
• 100 g olives;
• sunflower oil;
• greens;
• pepper;
• salt;
• 2 leaves of lavrushka.

Preparation:

1. Prepare the fish. If the tail is large, you can cut it into pieces.
2. Put the salmon in a saucepan, add water and cook the broth.
3. Grate onions and carrots.
4. Pour carrots and onions into a preheated pan with oil and fry, stirring occasionally, for 5 minutes.
5. Add mashed tomatoes or tomato paste and continue simmering.
6. Finely chop or rub the cucumber and send it to frying too.
7. Strain the finished broth, remove the fish.
8. Send frying and olives into it.
9. Add spices and bay leaves.
10. Sort the fish and return to the broth. You can put the salmon in portions in bowls before serving, rather than putting it in the soup.
11. Cook the hodgepodge for another 10 minutes. Season to taste.
12. Pour into portions, garnish with lemon and herbs.

The ear from the head and tail of a salmon is not only tasty, but also healthy dish, and if you consider that it is cooked from red fish, then its taste cannot be compared with any other taste. In addition, cooking fish soup from the remnants of salmon is no more expensive than cooking it from other types of fish. The only difference is the use of the head and tail of the fish, which some housewives simply throw away. But in vain! Indeed, from the remnants of fish, and here you can also add fins and a ridge, you can cook an incomparable dish in taste, called an ear.

Wuhu can be called the most common Russian dish, although earlier, most likely, it was called an ordinary soup or fish-based soup. As a rule, the ear is prepared according to a special recipe using secret ingredients... The result is a rich and aromatic broth with pieces of fish.

The cooking process itself is not complicated with simple ingredients. The most important thing here is to follow all the recommendations and rules that will provide the dish with taste and aroma. At the same time, we can note several, the most famous recipes that any housewife can master.

You don't need to put a lot of vegetables in your ear, just add onions, potatoes and carrots, although many recipes do without carrots. Instead of many vegetables, various spices and herbs are added to the dish. For example:

• Bay leaf.
• Red and black peppers.
• Dill.
• Parsley.
• Tarragon.
• Onion feathers.
• Rosemary.

Fish preparation

The most delicious fish soup is obtained from fresh, just caught fish, although this option is very rare. As a rule, all fishermen, going on a fishing trip for two days, necessarily prepare fish soup in nature. And so, basically, housewives cook fish soup at home on the stove. Naturally, it is better to take the whole fish, but as for the salmon, you can get by with its leftovers. It will turn out to be no less tasty and rich. As for salmon meat, it can be used to prepare another dish.

The fish must be fresh, otherwise both the taste of the fish soup and the color of the broth will suffer. First of all, the carcass of the fish is well washed and cut. The result should be a separate salmon fillet, and separately its remnants. Here are the leftovers and will go for cooking fish soup. At the same time, it is imperative to remove the gills from the salmon, since harmful substances are collected in them.

Choice of dishes

The most suitable dish for cooking fish soup in nature is a pot, in which a variety of food is prepared in nature. If the ear is prepared in the kitchen, at home, then it is better to take a deep enamel pot... In this case, you can use one in an interesting way, which will bring the dish closer to natural conditions.

To do this, you need to stock up on a small birch stick. After the ear is already cooked, you need to set fire to a birch stick, and then put it out in the ear. As a result, the aroma that is inherent in a dish prepared in nature will appear.

Use of spices

Cooking salmon soup involves the use of the following spices:

• Dill.
• Parsley.
• Bay leaf.
• Peppercorns.
• Lemon.
• Parsley root.
• Horseradish root.
• Paprika.
• Tarragona.

Cooking process

As a rule, recipes include quite simple ingredients... To get a tasty and aromatic dish, you need to arm yourself with some recommendations. Here they are:

• The fish is poured cold water and is cooked over low heat, due to which the broth is rich and transparent.
• The ear should not boil and gurgle too much, as this will spoil the taste of the dish.
• It is necessary to regularly skim off the foam.
• You do not need to stir it often with a spatula, which can compromise the integrity of the product. The result may not be an ear, but an unpleasant gruel.

Ingredients

The main ingredients of this dish are the head, tail, fins and spine. Onions, potatoes, carrots are also added here, as well as fresh tomato and lemon slices. Spices are added, but in moderation, which allows you to give the ear an interesting, spicy taste and aroma.

As a rule, the amount of spices is minimal, but varied. There are recipes where vodka is added to the ear. Basically, this applies to recipes where the main components are pieces of a small fish.

Cooking recipes

There are many recipes, but among them you can find the simplest ones that are in no way inferior in taste and aroma to more complex recipes.

Recipe number 1

To implement the first recipe, you need to stock up on:

• Parts of salmon and two onions.
• One carrot.
• Five potatoes.
• Two fresh tomatoes.
• Celery root.
• Bay leaf.
• Parsley.
• Dill.
• Peppercorns.

Cooking technology:

1. First of all, the fish is cut and the head, tail and fins are cut off from it. These are the parts that will be needed to prepare the fish soup.
2. Parts of salmon are poured with cold water and put on fire. During the cooking process, you need to constantly remove the foam.
3. Peel and dice the potatoes and carrots. The onion is finely chopped, and the celery root is only peeled.
4. When the broth boils, the heat is reduced and celery, bay leaves, peppercorns, and vegetables are added to the pan.
5. The dish is cooked for about 20 minutes and salted. Before the very readiness, chopped greens and diced tomatoes are added to the ear. After that, the dish is cooked for a few more minutes.

Recipe number 2

This recipe involves preparing a separate vegetable broth that can set off the taste of salmon. To prepare vegetable broth you will need:

• Three potatoes.
• One carrot.
• One onion.
• Two sprigs of celery.
• One small bunch of parsley.
• Carnation.

In addition, you will need:

• Remnants of salmon (head and tail).
• Half a glass of millet.
• Four potatoes.
• One bunch of parsley.
• One carrot.
• The middle part of the celery.
• Tomato paste.
• Bay leaf.
• Spices.

Cooking technology:

1. First of all, the broth is cooked from vegetables. Potatoes, onions and carrots are peeled and chopped into several pieces. Celery should also be cut into pieces. The parsley is tied with a thread, and a carnation is stuck into the onion.
2. Vegetables are placed in a large container and filled with water, then put on fire and brought to a boil. The broth is cooked for 40 minutes, until the potatoes are soft.
3. After that, all vegetables from the broth are removed, except for potatoes. It should be crushed to a puree state.
4. The saucepan is put on fire again. Potatoes, chopped into cubes, and washed millet are also added here.
5. Celery and greens are chopped, and carrots are cut into thin half rings.
6. Salmon, bay leaf and pepper are also added here. After a while, tomato paste is added.
7. The dish is salted and chopped greens are added to it.
8. Until the end, the dish is cooked no more than 20 minutes, otherwise the fish will be digested.

The benefits of salmon fish soup

As a rule, fish is cooked for no longer than 20 minutes, so almost everything is preserved in it. useful components... Salmon meat is rich in useful components such as:

• Potassium.
• Phosphorus.
• Chlorine.
• Sodium.
• Zinc.
• Magnesium.
• Iron.
• Nickel.
• Fatty acids "Omega 3".
• Vitamins A, B1, PP, C, D, B2, B12, E.

By eating the ear for food, you can reduce the amount of harmful cholesterol, increase the reliability of blood vessels, optimize the work of the brain, and also increase the tone of the whole body.

Therefore, the use of seafood allows you to relieve depressive moods and increase the body's resistance against various, sometimes serious, diseases.

Calorie fish soup

The amount of calories in the ear is so small that it can be consumed by almost everyone. 100 grams of the dish contains only about 55 kcal.

Salmon dishes

Salmon is an expensive fish that has a unique taste. Thanks to this feature, it is easy to come up with great amount different recipes cooking salmon. Salmon is used to prepare both first and second courses, both salads and other cold appetizers. At the same time, salmon can be boiled, fried, baked in the oven or pickled. In this case, a lot depends on the housewife, or rather, on her skills.

At the same time, it should be remembered that the benefits of fish depend on the way it is prepared. The most useful are dishes prepared by cooking or baking. Therefore, salmon fish soup is the healthiest dish. It is not for nothing that even doctors attribute it to people who have lost a lot of strength in the fight against the disease, as well as in the postoperative periods.

During its long history, the ear has managed to visit and a royal dish, which only the rich could afford, and a dish for people of average income, and the main delicacy of most fishermen. One way or another, the recipe, which we will talk about further, can hardly be called traditional - salmon is practically not used in cooking classic fish soup... In modern times, when red fish has become more readily available, many can afford to cook fish soup based on it. We will focus on the most budgetary option - a salmon head ear.

Salmon head fish soup recipe

For the following recipe, you can use either a single head or a head mixed with fillets. In the latter case, in addition to rich fish broth, you end up with a soup with a high content of fish pulp.

Ingredients:

• potatoes - 180 g;
• salmon head;
• water - 2 l;
• white onions - 60 g;
• bay leaf - 2 pcs.;
• carrots - 900 g;
• a mixture of herbs (onion feathers, parsley, dill).

Preparation

We rinse the head of the salmon and remove the gills and eyes from it, if the latter is not done, they will make the broth bitter and completely inedible. Fill the cleaned head with cold water, put laurel leaves, onions and half of the carrots. We cut off the rough stems from the herbs, tie them up with a thread and put the resulting "bunch" on the bottom of the pan. We put the container on medium heat, and after the liquid boils, we reduce the heat. Cook the broth, periodically removing the foam from the surface of the liquid, for about 40-60 minutes. Strain the broth, add the potato cubes, the rest of the carrots to it and put the pan on the fire again. Cook the soup until the potatoes are ready, and in the meantime, remove all the remaining pulp from the fish head and add it to the ear at the very end, along with a generous portion of chopped fresh herbs.

Delicious fish soup from salmon head

Ingredients:

• salmon (head or head + tail) - 1.5 kg;
• olive oil- 60 ml;
• laurel leaves - 2 pcs.;
• black pepper (peas) - 10 pcs.;
• carrots - 360 g;
• celery root;
• white onions - 160 g;
• potatoes - 120 g;
• dry white wine - 370 ml;
• lemon juice- 15 ml;
• greens.

Preparation

Having cleared the heads from the gills and eyes, fill them with cold water in a deep saucepan so as to cover. We put the pan on the fire, add the peppercorns and cook the fish for an hour after the liquid has boiled.

While the broth is cooking, pour oil into a saucepan without skimping and save small pieces of celery, carrots and onions with laurel leaves on it.

After the cooking time has elapsed, we filter the broth, and we disassemble the fish, separating the bones from the pulp. Pour wine into the strained broth, put vegetable frying and potato cubes, wait for the vegetables to soften, and at the very end we supplement the soup with fish and an abundance of chopped greens. Pour lemon juice into the soup before serving.

Despite the fact that we were going to limit ourselves to only budget fish soup recipes, you can dilute the previous pair with a dish with shrimps in the composition. One kind of portion of such a luxurious soup will not be able to leave indifferent any eater.

Ingredients:

Preparation

Pour the cleaned heads with water in a saucepan and leave to simmer for an hour over medium heat. In the meantime, we are preparing a roast based on carrots, onions and celery stalks with bay leaves. Strain the finished broth, put vegetables (frying and potato cubes) in it and cook for 20-25 minutes so that the liquid is filled with their aroma and the potatoes become soft. At the end, add fish pieces, peeled shrimps to the soup, and cook the fish soup from the salmon head for 6-8 minutes.

Salmon itself is quite expensive, having bought a whole fish, the main part is salted, cutlets are made or baked. But I really want to use the tail and head. Therefore, we will cook fish soup from these parts. The process of making this famous dish is simple, but at the same time it turns out to be very tasty and exquisite.

Red ear at home

The proposed recipe will especially appeal to housewives who prefer to cook without unnecessary spices. For cooking you will need (for 3 liters):

Head and tail of one salmon;
... 4 potatoes;
... 1 onion;
... carrot.

Cooking process

1. First, carefully remove the gills from the head and rinse. We put the pan on the fire, throw the fish, cook for an hour.
2. Salt your ear after the foam is removed. To prevent the broth from becoming cloudy, do not cover the pan with a lid.
3. While the fish pieces are boiling, we cut the potatoes into medium-sized wedges, the carrots into half rings, and the onions very finely (as far as possible).
4. After an hour, filter the broth through cheesecloth and a colander.
5. Then put the vegetables in the prepared broth and cook until tender (about 30-40 minutes). That's all, the ear from the head and tail of the salmon is ready, you can serve it on the table. Note that in the description above, there is no bay leaf or roast. This dish is not for everybody's taste.

"Rybatskaya"

The fish soup from the head and tail of salmon will be more piquant thanks to the addition of vodka.

For cooking you will need:

Vodka - 1 tbsp. l .;
... dill - half a bunch;
... black pepper (peas);
... potatoes -3 pcs.;
... onions - 1 pc.;
... salmon - 1 head and tail.

Preparation

1. Prepared parts of salmon are placed in a saucepan and filled with 2 liters of water.
2. After the water boils, reduce the heat and lower the onion and pepper to taste.
3. Cook the ear for one hour, filter through a colander and cheesecloth.
4. Next, put the diced potatoes in the broth and cook until tender.
5. At this time we separate the cooled head and tail, remove bones if possible. Then we return it back to the broth along with the bay leaf. Salting in this case is recommended five minutes before readiness.
6. Pour in vodka when the soup is already cooling.
7. Then let it brew under the lid for 15 minutes. Serve in bowls with finely chopped dill.

Ear with cream

While fish and dairy products seem incompatible, there are dishes that combine these ingredients well. We will now tell you how to prepare the ear from the head and tail of salmon with cream.

If you make a fillet, then it turns out to be quite fat. It should be noted that this cooking method is far from being a budget one, but it is definitely worth trying such a dish.

For cooking you will need:

Water - 1 l;
... salmon head and tail - 1 pc.;
... potatoes - 1 pc.;
... root celery - 50-60 grams;
... leafy celery - 40-50 grams;
... red onion - 1 pc.;
... shrimp: 50-70 grams;
... mussels (boiled and frozen, can be replaced with squid) - 70 grams;
... cream (determine the fat content yourself, since both 10% and 20% will do) - 200 ml (no more);
... curry (turmeric) - 1 tsp

The process of cooking fish soup

1. Pour water into a saucepan, when it boils, add curry and fish. The salmon will be cooked for about half an hour.
2. Then we take out the parts of the fish and separate the bones.
3. Cut the potatoes and celery (root) into small cubes, and the onion rings and cook in the remaining broth. Add thawed shrimp and mussels there. If you are using squid, then they need to be cut into strips of 3-4 cm.
4. As soon as the potatoes are cooked, lay out the peeled fish meat and wait about 15 minutes.
5. During this time, finely chop the remaining celery and add the cream, pouring in a thin stream, stirring occasionally. Add all other seasonings to taste. We recommend serving with cheese.

Ear from the head and tail of the salmon. Recipe with photo

Everyone knows that salmon is fatty, so usually they don't fry it with it. We will now consider the option of cooking fish soup, in which this addition is present.

For cooking you will need:

1 tail and head of salmon;
... vodka - 50 ml;
... onion -2 pcs.;
... potatoes -3 pcs. (medium, if there is red, then use it);
... parsley, dill - 1 bunch each;
... pepper (ground and peas);
... vegetable oil;
... spider web vermicelli.

Cooking process

1. We already know that you first need to prepare the head of the salmon. If there are bellies, be sure to add. Pour 2 liters of water into a saucepan. When it boils, we spread everything that is from the salmon and cook for 30 minutes.
2. Cut the potatoes into cubes.
3. Finely chop one onion, halves of parsley and dill bunches.
4. Put vegetables in strained fish broth.
5. In a pan with vegetable oil making a fry. To do this, chop the carrots on a fine grater, cut the onions into cubes, chop the bunches of greens finely. It is very important that nothing burns, otherwise the ear will have an unpleasant aftertaste.
6. Add heat under the pan and put our roast there.
7. After 15 minutes, together with vodka, pour as many cobwebs as you want. When the noodles are cooked, remove the dish from the stove.

With millet

To understand how the ear is made from the head and tail of salmon with millet, it is necessary to prepare the following ingredients:

3 potatoes;
... tail and head of salmon;
... salt (to taste);
... 4 liters of water;
... two tomatoes and the same amount of onions;
... one carrot;
... a bunch of fresh parsley;
... a few peas of black pepper;
... 5-7 st. spoons of millet.

Cooking

1. When the water boils, carefully remove the foam and put the whole onion, peppercorns, salt, cover and cook for 25-30 minutes.
2. In principle, you need to remove the head and tail from any fish soup, and strain the broth. This recipe is no exception. In (already strained) add onions and potatoes, which have already been diced, and carrots, chopped on a coarse grater. Bring the potatoes to half-readiness and then add tomato cubes, lavrushka and wait no more than 10 minutes. We pour in the millet, and when it is boiled, we return the fish meat.
3. Before serving it on the table, it must be kept for some time under the lid.

Conclusion

Now you know how to prepare the ear from the head and tail of the salmon. We have told you the recipe, and not one, but five. We hope you can make them come true.