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The ear from the capelin

Cooking recipes / First course recipes / Soups / Fish soup

4 servings
30 min your 20 min

For you, note the budget recipe for the first course. Today we have our capelin ears for lunch.

Capelin - 500 g, Butter - 1-2 tbsp. spoons, Carrots - 1 pc., Lemon - 0.3 pcs., Parsley greens - 0.5 bunch (to taste), Black pepper - 10 pcs. (to taste), Salt - 1 tsp (to taste)

Capelin ear products.

How to boil your capelin ear: Clean the capelin, rinse in running water.

Cook the broth from the capelin. To do this, place the fish in a saucepan, pour cold water (1 l).

Bring to a boil (remove the foam) over high heat.

Cook the stock over a low heat under a lid until the fish are cooked (10-15 minutes).

Peel, wash, grate the carrots.

Send butter to the pan. Melt. Add the prepared carrots to the hot oil. Fry the carrots in butter over a medium heat, stirring, 2-3 minutes.

Strain the broth.

Put the carrots in the broth and boil for 7-10 minutes.

At the end of cooking, add salt, pepper.

Wash and chop the lemon. Wash, finely chop the greens.

Put the finished fish in a plate with the broth. The ear from the capelin is ready! Lemon, finely chopped greens serve separately on a rosette. Enjoy your meal!