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Trout ear

Trout ear is a delicatessen soup. It is usually served in restaurants, but a domestic trout ear can be cooked no worse. More on the trout ear...Trout is a very tasty fish, you can make an ear from whole trout, but even an ear from trout heads is prepared. The ear from the head of the trout will even be more navarista. To make this delicious first dish, you need to know how to cook trout ear. The trout ear recipe has an important nuance: since trout meat is very tender, it does not need to be boiled for a long time, respectively, trout must be lowered into a saucepan at the end of cooking.

There are some secrets to how to make trout ear tasty. Firstly, the ear of trout should not boil, it is better that it languishes on a small fire. At the end of cooking, the trout ear should be allowed to brew for 30 minutes. Secondly, in order for you to get a clear trout ear, the recipe must contain cheese that should be rubbed at the end. The ear of Finnish trout is very tasty. Such an ear is prepared from trout with cream. A few minutes before readiness, cream should be poured into the ear.