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عرب
Fishing ear
1 serving
eviscerate the small fish, rinse well and, without clearing the scales, put in a saucepan, pour water, salt and cook until the fish boils. then strain the stock. put chopped onions, parsley roots in the strained broth and cook for 15 minutes. Then put prepared pieces of fish and spices in the broth, cook at low heat for 15-20 minutes, removing the foam. the finished ear can be filled with butter, when serving, put dill greens.
eviscerate the small fish, rinse well and, without clearing the scales, put in a saucepan, pour water, salt and cook until the fish boils. then strain the stock. put chopped onions, parsley roots in the strained broth and cook for 15 minutes. Then put prepared pieces of fish and spices in the broth, cook at low heat for 15-20 minutes, removing the foam. the finished ear can be filled with butter, when serving, put dill greens.
ersh - 600 g, perch - 600 g, roach - 600 g, or pike perch - 500 g, or pike - 500 g, or burbot - 500 g, onions - 3 pcs., butter - 1 tbsp. spoon, parsley root to taste, bay leaf to taste, black peas to taste, salt to taste
