Salmon Ear - 8 home-made recipes

For connoisseurs of fish products, salmon is the queen of the salmon family. A lot of original dishes are prepared from this fish. Salmon ear is healthy and tasty. There are many different options for preparing this dish, but we have collected the most successful recipes for you.

Salmon soup, from which parts of the fish is it better to cook soup?

For cooking, use only fresh carcasses, then the broth will come out fragrant. You can cook from frozen fish, but pay attention to its condition. The carcass must be intact and free from odors.

For cooking, you can use whole fish, but if you can not afford it, then use offal. Parts of the belly, heads and tails add density to the broth and a pleasant aroma. Fillet gives a special aroma, taste and beautiful appearance to the stew. Therefore, no matter what parts of the fish you have, the food in any case will turn out to be rich and tasty.

If you add heads to the chowder, first clean them from the gills so as not to spoil the bitter ear.

Calorie content of the finished dish

Thanks to the addition of vegetables and salmon to the stew, a low-calorie meal is obtained, depending on the recipe, only 34.4 - 53.5 kcal per 100 g.

Classic recipe

This dish with a pronounced taste is often prepared in Scandinavia. It turns out tender and is suitable for feeding children.

Ingredients:

• salmon - 320 g fillet;
• oil;
• potatoes - 520 g;
• salt;
• onion - 1 pc.;
• water - 1100 ml;
• cream - 550 ml;
• Tomatoes - 320 g

Cooking:

1. Grate a carrot. Chop the onion.
2. Put tomatoes in boiling water. Stand for a minute. Remove the peel. To cut, cubes should turn out. Chop the potatoes.
3. Remove the skin from the fillet. Slice. Cubes should be small in size.
4. Pour oil into the saucepan.Put vegetables. Fry. Add the tomato slices. To fry.
5. To fill with water. After the water has boiled, place the potato cubes. Cook for seven minutes.
6. Place the fish slices. Pour in cream. Stir.
7. Boil. Add salt. Mix.

Delicate fish soup with cream Finnish

The salmon ear with cream is surprisingly beautiful and tender. Its aroma will captivate you from the first minutes of cooking.

Ingredients:

• potato - 4 pcs.;
• onion - 1 onion;
• dill - 13 g of fresh;
• onions - 25 g of green;
• soup set of salmon - 550 g (tails and heads);
• refined oil - 20 ml;
• sea ​​salt - 6 g;
• celery - 75 g of root;
• cream - 220 ml;
• carrot - 1 pc.;
• trimming salmon - 230 g;
• black pepper - 2 g of ground.

Cooking:

1. Put fish pieces in water. Put to cook. Remove foam regularly. Boil for half an hour.
2. Grind celery, onion and carrot. Small pieces should come out. Place in a skillet. Pour in oil. To fry.
3. Remove the salmon from the broth. Take pieces of gauze and strain the broth.
4. Chop the potato. Send to broth. Put the frying. Boil it. Products must be ready.
5. Pour in cream. Add salt. Add pepper.
6. Boil a quarter of an hour. Sprinkle with chopped dill.

Cooking from the head and tail of salmon

The ear from the head of salmon is very rich. Before starting cooking, remove the eyes and gills. To less foam, it is recommended to soak the fish parts. It is enough to soak in water for half an hour.

Ingredients:

• salmon head - 2 pcs.;
• salt - 1 teaspoon of sea;
• tail - 2 pcs.;
• Provencal herbs - 0.3 tsp;
• carrot - 2 pcs.;
• onion - 2 pcs.;
• black pepper - 0.2 tsp;
• greens - 35 g;
• Lavrushka - 2 leaves;
• water - 2100 ml.

Cooking:

1. To boil water. Place the fish pieces. Wait for the formation of foam. Take her off. Throw one carrot and onion. Place vegetables whole but peeled. It will take half an hour to cook.
2. Chop the onion in such a way as to make cubes. Prepare a coarse grater. Grate a carrot.
3. Chop the potatoes. Crush greens.
4. Get fish parts and vegetables. Take cheesecloth, fold in three layers. Skip the broth. From such manipulation, the liquid will clear and become transparent.
5. Separate meat from tails and heads.
6. Place the potato cubes in the broth. Cover with a lid. Boil for seven minutes.
7. Throw carrot chips. Three minutes later - onion cubes.
8. Throw a lavrushka. Sprinkle with spices. Add salt. Boil. Cook until soft potatoes.
9. Send the fish pulp to the soup. Sprinkle with herbs. Cover with a lid. Remove from the stove. Let stand.

From the belly fish with millet

Abdomen are much cheaper than whole carcasses or fillets. It is this part that is richer in fat, so that the stew is nutritious and incredibly healthy. Try to cook an ear from the belly of salmon with millet, and all your households will be satisfied.

Ingredients:

• abdomen of salmon - 470 g;
• water - 3100 ml;
• onion - 2 pcs.;
• Lavrushka - 3 leaves;
• millet - 50 g;
• potato - 3 pcs.;
• dill - 25 g;
• carrot - 1 pc.;
• black pepper;
• peas - 120 g canned;
• salt - 0.5 tsp;
• cloves - 1 pc.

Cooking:

1. Rinse the abdomen. Put in water. Rinse millet tossed to salmon. Boil.
2. Chop the onion. Potato is needed in small pieces. Chop an orange vegetable. Send vegetables to the broth. Boil it.
3. Add salt. Sprinkle pepper, simmer for five minutes.
4. Chop the dill. Pour into plates.

Recipe with lemon

To get a real ear, fish should be taken only fresh. Lemon will help to tint the taste of the stew and make it more saturated.

Ingredients:

• salt;
• salmon - 570 g;
• dill - 20 g; onion - 1 pc.;
• Lavrushka - 2 leaves;
• garlic - 3 cloves;
• lemon - 1 pc.;
• potatoes - 5 pcs. small ones;
• pepper.

Cooking:

1. Dip the salmon in the water. Boil. Take out the boiled fish and set it aside.
2. The resulting broth is filtered. To do this, use gauze in several additions.
3. Pass garlic cloves through the press. Send to broth. Throw carrots and onions, chopped into large pieces. Add the potatoes that are needed in the form of sticks.Add salt. Throw a lavrushka. Drain under the lid for half an hour.
4. Separate bones from salmon. Throw the pulp into the ear. Slice the lemon. Send to the fish. Sprinkle with chopped dill. Cover and insist for a quarter of an hour without fire.

Chowder

This truly royal dish can be enjoyed in the famous restaurants. But cooked at home will be no less tasty.

Ingredients:

• black pepper - 5 peas;
• salmon - 320 g of fresh fillet;
• salt;
• salmon steak - 1 pc.;
• lemon - 1 pc.;
• tomatoes - 3 pcs.;
• vodka - 55 g;
• potato - 4 pcs.;
• onion - 4 feathers;
• carrot - 1 pc.;
• dill - 4 branches;
• onion - 1 pc.;
• parsley - 4 branches;
• butter - 25 g;
• Lavrushka - 3 leaves;
• olive oil - 2 tbsp. spoons.

Cooking:

1. Peel the tomatoes. Cut into cubes. Place butter in a saucepan. Throw tomatoes. To fry.
2. Chop the onion. Chop the carrot. Place in a skillet. Pour olive oil. To fry.
3. Tomatoes pour water. Throw roasting. Stir. When the liquid is bubbling, add potatoes, which are cut in advance in the form of cubes.
4. Place the fish. Add salt. Add pepper. Throw a lavrushka. Cook.
5. Chop greens. Send in a chowder. Stir. Remove from heat.
6. Pour vodka. Stir. Cover with a lid. Insist half an hour.
7. Cut the lemon, add portionwise to the bowls.

How to cook red fish from the ridges?

Saturated, aromatic and nourishing chowder.

Ingredients:

• dill - 12 g;
• salmon ridges - 2 pcs.;
• ground black pepper - 5 g;
• allspice - 5 peas;
• potato - 2 pcs.;
• onion - 1 pc.;
• salt - 7 g;
• egg - 1 pc.;
• celery - 1 teaspoon of the root;
• Lavrushka - 3 leaves.

Cooking:

1. Cut the ridge. Send to the saucepan. Place the onion. Pre-clean it. Add to the lavrushka, fill in peas and celery.
2. To fill with water. Cook.
3. Chop the potatoes. Place in broth.
4. Boil the egg. Remove the shell. Slice into slices.
5. Grind greens. Throw in a stew. Sprinkle with pepper. Add an egg.
6. Get the bulb. Throw away. Salt the broth. Mix.

In a slow cooker

The device will help to facilitate your work and prepare an amazing ear.

Ingredients:

• set of salmon for fish soup - 1 pc.;
• dill;
• potato - 3 pcs.;
• parsley;
• onion - 1 pc.;
• allspice - 4 peas;
• carrot - 1 pc.;
• Lavrushka - 2 leaves;
• rice - 0.5 cups;
• salt;
• water - 1700 ml.

Cooking:

1. Special fish kits can be purchased at major stores. It includes all the necessary parts that will help to prepare a rich broth. Cut off gills from the head. Cut the ridge.
2. Chop the potato. It is necessary that small cubes turn out.
3. Orange vegetable should also be chopped into cubes. To give the stew a special aroma, the onion only needs to be cleaned.
4. Rice grains are rinsed until water becomes clear. Chop greens.
5. Place the fish pieces in the bowl. Throw vegetables. Add laurel. Fall asleep peppercorns. Put the pic. To salt. To fill with water.
6. Select a mode; quenching is required. Set the timer for an hour and a half.
7. Get fish pieces. Separate the flesh. Throw the bones. The pulp is returned to the ear. Throw the bulb.