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عرب
Fishing ear
1 serving
In boiling water, a trifle is boiled - perch, ruffle, roach. The broth is filtered through double gauze and brought back to a boil. Put in it a whole carrot, washed but not peeled from the husk bulb (the ear will acquire a golden color), potato wedges, oil. And only after that - burlap (without skin) or walleye, salt and spices. In 5 - 10 minutes, the ear is ready. Small fish are thrown away or given to a cat. Ear is poured on plates, seasoned with greens, and pieces of cooked burlap or walleye are served separately.
In boiling water, a trifle is boiled - perch, ruffle, roach. The broth is filtered through double gauze and brought back to a boil. Put in it a whole carrot, washed but not peeled from the husk bulb (the ear will acquire a golden color), potato wedges, oil. And only after that - burlap (without skin) or walleye, salt and spices. In 5 - 10 minutes, the ear is ready. Small fish are thrown away or given to a cat. Ear is poured on plates, seasoned with greens, and pieces of cooked burlap or walleye are served separately.
butter - 1 tbsp. spoon, potatoes - 2-3 pcs., carrots - 1 pc., salt to taste, bay leaf - 1 pc., walleye - 200 g, burbot - 200 g, pepper to taste, onions - 1 pc., small fish - 20 g
