Triple royal ear of trout, crucian carp and sterlet

10 servings
2 hours 40 min

First broth. Small fish are laid in the first broth. In order not to catch small fish from the broth in the future, put it in gauze. Cook for 1 hour. We pull out gauze with fish and throw it away. Second broth. We lay trout (pike). As in the first broth, we lay the fish in gauze, but do not throw it away. Clean onions and carrots. We lay onions and carrots whole. Cook for 30 minutes, and then pull out the onions and carrots, and cook for another 30 minutes. After cooking, we pull the fish out of the gauze, clean the fish from the skin and all the bones, and warm the fork fish to gruel. Third broth. We cut sterlet (sturgeon, beluga) into small portion pieces measuring 3 by 5 cm, approximately. For each portion, two, three pieces of fish are used. We clean the potatoes and cut them into small cubes. We plant fish and potatoes. We sprinkle a little broth. Cook until the potatoes are ready, as the fish will be ready a little earlier. Completion. We put a mush of trout (pike) in the finished ear and pour vodka. Add the broth to taste. If the broth is cloudy, then we brighten it with black caviar or whipped egg white with salted water, which is added before laying mush and vodka (the broth should boil for five minutes). Cover and insist for 10 minutes. The ear is ready, a pleasant appetite.