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Sea burbot ear
1 serving
Cut the fish. Cook the broth from the head, spine and tail, strain. Put the diced potatoes, carrots, finely chopped onions, parsley in it and cook over a low heat for 15- 20 minutes. Then lower the pieces of fish, spice, salt and cook until tender. Before serving, sprinkle the ear with finely chopped dill.
Cut the fish. Cook the broth from the head, spine and tail, strain. Put the diced potatoes, carrots, finely chopped onions, parsley in it and cook over a low heat for 15- 20 minutes. Then lower the pieces of fish, spice, salt and cook until tender. Before serving, sprinkle the ear with finely chopped dill.
potatoes - 2 pcs., carrots - 1 pc., parsley greens to taste, black pepper to taste, salt to taste, bay leaf to taste, burbot - 500 g, onions - 1 pc., water - 1.5 l, allspice to taste
