Ear recipe classic from the head of salmon. Ear from salmon. How to quickly cook salmon head fish soup

Step by step recipes cooking fish soup from the head of salmon with pearl barley, millet and vegetables

2018-02-14 Ekaterina Lyfar

Grade
prescription

10038

Time
(min)

servings
(people)

In 100 grams of the finished dish

10 gr.

3 gr.

carbohydrates

10 gr.

106 kcal.

Option 1: Classic salmon head fish soup recipe

Red fish soup can be prepared even in times of economic crisis. Just use heads and tails instead of fillets. Belly and ridges of fish are also added to the broth; you can even find a ready-made set for soup in stores.

Ingredients:

• Millet - 70 g;
• Salmon head - 500 g;
• 2 carrots;
• 3 potatoes;
• 2 onions;
• Fresh greens - 70 g;
• Bay leaf, Provencal herbs, pepper.

Step-by-step recipe for salmon head fish soup

First you need to prepare the head. Remove the eyes and gills from it, then leave at room temperature for a short while. After that, you need to soak the salmon in cool water for half an hour. Thanks to this, the remains of blood will come out of the fish, the broth will be transparent and not so foamy.

Boil 2-2.5 liters of water. Put the fish head in it, cook over medium heat for 20 minutes. Remove foam from the surface of the broth regularly. You can put a peeled onion and carrot in a pan, they will absorb all the harmful substances from fish waste.

Clean and cut the remaining vegetables. Fry onions with carrots until golden brown.

Strain the broth, cool the fish. Remove the bones from it, return the pulp to the soup. Throw away the onion and carrots that were cooked with the salmon.

Return the saucepan to the heat, carefully lower the potato cubes and the washed millet into it. After a few minutes, add the roast. Salt, pepper, add herbs and bay leaf.

Chop the greens, pour it into the pan a few minutes before the potatoes are ready. Bring to a boil again, turn off the heat and let the soup brew.

To make the broth clear, you can add a glass of vodka to it. If you boil it for a few minutes, the alcohol will completely evaporate. The taste of vodka will not be felt, but it will significantly improve the color of the soup. Crumble fresh herbs into it to make the dish look even more elegant.

Option 2: Quick Salmon Head Fish Soup Recipe

To make the soup cook faster, you can do without pre-soaking the fish. It is also not necessary to add millet to the ear. If you're in a hurry, don't sear the ingredients. In this case, the dish will be less high-calorie, and it will take a minimum of time to cook it.

Ingredients:

• Salmon head - 0.5 kg;
• Carrot;
• Large bulb;
• 5 potatoes;
• Salt, pepper, herbs.

How to quickly cook salmon head fish soup

Rub the fish with salt, then rinse under cold water. Put the head in a saucepan, add 2 liters of liquid there. Send to fire.

When the broth boils, salt it. Slice the potatoes, put them in a bowl. Send onions and carrots, diced there.

Salt and pepper the soup, cook for another 20 minutes.

Remove the fish from the broth, disassemble it. Discard the bones and return the pulp to the pot.

Chop the greens, add it to the soup. Boil it for a few more minutes, then remove from heat.

Remember that fish should not be cooked for more than 20 minutes, otherwise its taste will deteriorate significantly. Therefore, potatoes should be put immediately after boiling the broth.

Option 3: Salmon Head Salted Fish Soup

Perhaps everyone has heard of meat hodgepodge. But this amazing dish can also be prepared from fish. To make the broth more rich, add white fish fillet, for example, pollock or hake.

Ingredients:

• Fish - 700 g;
• 3 tomatoes;
• 2 pickles;
• Olives - 110 g;
• Onion - 80 g;
• Carrots - 80 g;
• Lemon - 30 g;
• Spices for broth, salt.

Step by step recipe

Put the head in a saucepan, cover with cold water. The remaining pieces of fish can be chopped so that they all fit. Salt the liquid, send the saucepan to the fire.

Remove the peel from the carrots, peel the onion from the husk. Chop the vegetables, fry them over medium heat.

Scald the tomatoes, remove the skin from them. Mash the pulp, pour it into a pan with onions and carrots. Stir, salt and continue to simmer. Instead of tomatoes, you can use regular tomato paste, or even ketchup.

Chop the cucumber, add it to the fry. After a few minutes, turn off the heat, cover the pan with a lid.

20 minutes after boiling, strain the broth, disassemble the fish. When you have removed all the bones and fins, return the pot of liquid to the stove. Put the roast and olives in there. If the olives are large, it is better to cut them into circles.

Boil the soup for another 7-10 minutes, then return the fish to the pan, add the spices. Bring to a boil, remove from heat and leave the dish to infuse under the lid.

Before serving, the hodgepodge must certainly be decorated with fresh herbs, pour a little lemon juice into each serving. You can eat it with sour cream or bread.

Option 4: Salmon head fish soup with vegetables

In this recipe, we will first prepare the vegetable broth, and only then will we cook the soup based on it. Thanks to this, the ear will turn out especially tasty and fragrant. If you have ready-made vegetable or fish broth in the refrigerator, you can use it.

Ingredients:

• stalk of celery;
• A bouquet of garni or a bunch of parsley;
• Leek;
• 3 tomatoes;
• Salmon head and other fish waste - 1 kg;
• 4 potatoes;
• 2 onions;
• 2 carrots;
• Cloves, bay leaf, allspice.

How to cook

Immediately put a pot of clean water on the fire. While the future broth boils, rinse and clean all the vegetables. Cut the celery and one carrot into quarters, cut the potatoes into cubes.

Stick a clove into the onion, send all the vegetables to the pan. Gently place half of the bouquet garni or a bunch of parsley there. You can pre-tie the greens with a thread so that it is easier to pull it out later.

Boil the vegetable broth for half an hour. Then strain it, mash the potatoes with a fork in mashed potatoes. The rest of the vegetables and herbs must be thrown away, they are not suitable for further consumption. Return potatoes and liquid to saucepan and bring to a boil. Put the fish in there.

Finely chop or grate the remaining carrots and two kinds of onions. Chop parsley or garni. Cut the tomatoes, you can first remove the skin from them.

Fry carrots, onions and tomatoes in butter. Add stir-fry to soup. Salt, if necessary, put bay leaves and peppercorns in a saucepan. Cook for another 15-20 minutes until the fish is done.

This soup is especially tasty and healthy thanks to vegetables. For satiety, you can add any cereal, or even pasta. It is important to take into account the time required for their preparation.

Option 5: Fish soup with salmon head barley

Not everyone likes pearl barley, but it saturates perfectly. It is often added to various first courses, for example, in pickle or fish soup.

Ingredients:

• Soup set of salmon (heads and tails) - 500 g;
• Pearl barley - 70 g;
• Three carrots;
• Two potatoes;
• 2 onions;
• Oil for frying, bay leaf.

Step by step recipe

Clean all vegetables. Place one onion and one carrot in cold water. Then place the fish set there, salt a little. Boil over high heat.

When the water in the pan boils, the fire must be weakened. Boil the broth for another half an hour, stirring constantly and removing the foam with a slotted spoon.

While the soup is cooking, chop the remaining vegetables. Cut potatoes into cubes, onions into half rings. It is better to grate carrots.

In a skillet with hot oil, gradually sauté the onion and carrot until browned. In parallel with this, rinse the barley, fill it with cold water.

When the broth is ready, remove the pieces of fish from it. Put them aside, you can disassemble, separate from the bones. The onion and carrots from the broth will have to be thrown away, they cannot be eaten.

Wrap the bones and fins in cheesecloth or put in a colander with small holes. Return them to the broth for another 10 minutes. After that, you can throw out the waste, add potatoes and pearl barley to the soup.

After about a quarter of an hour, it is necessary to pour the frying and boneless fish into the pan. Add bay leaf and pepper, you can put in soup and other spices. Boil on low heat for a few more minutes.

With barley, you can adjust the density of the future soup. Add a little more cereal if you like rich and hearty dishes. It is better for children to give an ear with a minimum amount of pearl barley.

Ukha has long been known in Russia. She was especially loved by the monks, who were forbidden by faith to eat meat. Salmon fish soup, rich in proteins and fatty acids, was considered the most delicious. To obtain fat, all parts of the carcass were put in the broth. Today, fish soup is prepared mainly from the head of salmon, adding cheaper fish fillets to it.

The meat of red fish in our time is perceived as an exquisite product. It is expensive and not everyone can afford it. However, anyone can cook an ear from a salmon head. The price of this part of the carcass is low, and the soup from it is rich.

The dish will be even tastier if you cook it on a fire: the products are saturated with smoke, the aroma of the surrounding nature. If you add a little pickled cucumbers and lemon slices, you will get a charming fish hodgepodge.

Before you cook an ear from a salmon head, you should prepare this part of the carcass. Remove the gills and eyes from the head. Many chefs soak fish in cold water to reduce foam during the cooking process.

Fish broth is very fond of vegetables and bay leaves. If you are not against greens, it is preferable to use fresh dill or parsley. It is better not to put stale products in the soup at all: the ear will turn out tasteless and quickly disappear. So let's start cooking.

Ingredients:

• 1 fish head;
• 2 carrots;
• 3 potatoes;
• 2 onions;
• 2 liters of water;
• black pepper;
• salt;
• 2 bay leaves;
• greenery.

Cooking:

Read also:

Not everyone knows that fish soup was originally called not just a fish soup, but a dish, during the preparation of which vodka was added. However, there is no intoxication after such a treat: degrees disappear from the hot broth without a trace. An alcoholic drink is poured into the ear from the head and tail of salmon to make it more transparent.

Ingredients:

• head and tail of salmon;
• 2 onions;
• 3-4 potatoes;
• 2 carrots;
• 50-60 g of vodka;
• herbs and spices.

Cooking:

1. Prepare the fish, put it in a saucepan for fish soup, pour water (it is necessary that it be as cold as possible) and put on fire.
2. When the salmon is ready, take it out of the pan and cool. Then separate the meat from the bones and skin.
3. Clean vegetables. Chop potatoes into cubes, carrots into strips, onions into small pieces.
4. Boil the broth again and throw carrots and potatoes into it. You can add pollock or hake meat to the ear - then the dish will turn out fatter. If there is only salmon in it, it is better to prepare a frying of carrots and onions.
5. When the potatoes are almost ready, put onions and herbs in the soup. Salt, sprinkle with pepper.
6. Pour vodka into your ear.
7. Pour in portions, add a slice of lemon, sprinkle with herbs.

Salmon hodgepodge can become an interesting variant of fish soup. This surprisingly tasty dish turns out gentle and low-fat. It definitely needs olives and pickles. If you do not have any of these ingredients, you can get by with one of them, such as cucumbers. This recipe with a photo of salmon head soup with spicy additives will allow you to surprise relatives and guests.

Ingredients:

• 0.7 kg of fish (you can take the head and tail);
• 1 onion and carrots;
• 1 pickled cucumber;
• 2 tomatoes or pasta;
• 100 g olives;
• sunflower oil;
• greenery;
• pepper;
• salt;
• 2 leaves of lavrushka.

Cooking:

1. Prepare fish. If the tail is large, you can cut it into pieces.
2. Put the salmon in a saucepan, cover with water and boil the broth.
3. Grate onions and carrots.
4. Pour carrots and onions into a preheated pan with oil and fry, stirring, for 5 minutes.
5. Add mashed tomatoes or tomato paste and continue to simmer.
6. Cucumber finely chop or rub and also send to fry.
7. Strain the finished broth, remove the fish.
8. Send roast and olives into it.
9. Add spices and bay leaf.
10. Sort the fish and return to the broth. You can put the salmon in portions on plates before serving, and not put it in the soup.
11. Cook hodgepodge for another 10 minutes. Add salt to taste.
12. Pour into portions, garnish with lemon and herbs.

An ear made from a valuable breed of fish, but not from the best piece, is not only tasty, but also quite a budget option. Salmon fish soup is an exquisite and mouth-watering dish, head and tail fish soup does not require special expenses, since the main part of the carcass was spent on steaks and salting.

According to this recipe, you can cook fish soup from any other fish: river or sea. If you choose fish in advance, then prefer non-bony varieties, such as salmon, pike perch, pike, carp, etc.

I used the following ingredients in my recipe (for a 4 liter saucepan).

What you need to cook salmon fish soup:

Ingredients:

Large tail and head of salmon (all about 1.3-1.5 kg);

4-6 potatoes depending on size;

2 medium onions;

2 small carrots;

50g vodka;

Bay leaf, salt, black peppercorns, a mixture of peppers.

How to cook salmon fish soup:

Recipe:

Wash salmon, remove scales. Be sure to remove the gills from the fish, as they will make the broth bitter. Pour the salmon with ice water, put on a large fire. After boiling, cook the fish for about 15 minutes. The fish cooks very quickly. If you have small pieces of fish, then reduce the cooking time.

Take out the salmon, strain the broth. Remove the skin from the boiled salmon, remove the fins and bones, tear the meat into small pieces. The fish should be pushed aside for now, we will add it to the ear later.

Peel potatoes, cut into strips. Peel the carrots, cut into small pieces. Finely chop the peeled onion.

Boil the broth, salt, throw potatoes and carrots. Boil 15 min. If you use low-fat varieties of fish, such as pink salmon or pollock, then it is better to pre-fry onions and carrots.

Then add chopped onion, throw bay leaf, 6-7 peas of black (not allspice) pepper, pour a glass of vodka. Vodka is necessary so that the broth is not cloudy. Do not worry, when boiling, all degrees will disappear. Put pieces of salmon in your ear. Stir, boil for a couple of minutes over high heat. Remove from heat, cover with a lid. The ear is ready.

Pour the fish soup from the heads and tail of the salmon into plates, you can decorate with lemon, sprinkle with herbs and pepper. This is delicious! Enjoy your meal!

Result:

Today I cooked fish soup for lunch. In place of the main character - salmon, head and tail. The head of this kind of fish gives a very rich broth, and the tail is soft and tender meat. So to say - waste-free production, I use the fish itself for other goodies, and why not cook soup from the leftovers ?!
For the broth you will need: head and tail of salmon, onions, bay leaf, salt.

To fill the soup - potatoes, carrots, rice, seasoning "goldfish" (it contains dried garlic, onions, carrots, allspice, dill seed, turmeric, sugar, fenugreek, black pepper, oregano, bay leaf, sage), ground black pepper, sea salt.

I pour water into a large saucepan and put the fish, onions and bay leaves to boil. I clean the fish from scales and pull out the fins from the head, as they contain all sorts of dirt. On the contrary, I don’t peel the onion, but put it into the water right in the husk. It is she who will give the broth a rich golden hue. I add some salt.

This is how the broth with unpeeled onions will turn out. At the end of cooking, I just take out the onion and that's it! After boiling, the fish should be boiled for about 20 minutes, for salmon this time is enough. I also take it out to cool.

Next, I cut the carrots into half circles.

I dip it in soup.

I cut potatoes into small cubes.

I also put it in soup.

I wash the rice with warm water and put it in the soup.

The soup is boiling, at this time I clean the cooled fish from the skin.

I remove the bones.

From the head I take out the available meat.

I break it down into small pieces.

The soup is cooked until tender, 10 minutes before the end of cooking I add seasonings and black pepper.

I lower the fish into the soup when I have already turned off the stove so that it does not boil / fall apart.

Ready! Thanks to the mixture of spices, the soup turns out to be very fragrant, and the salmon gives it satiety and richness. Well, vegetables - they are always appropriate and useful. Bon appetit!

Can be served with sour cream and crackers. Or you can just enjoy the soup in its original form and taste.

Time for preparing: PT01H00M 1 hour

Approximate cost per serving: 30 rub.

Fragrant, satisfying, with a rich taste - all this is it, an ear from the head of a salmon. Easy to prepare, quite economical, but - how good it is! Such a dinner will be appreciated by every member of the family, especially since there are as many as five fish soup recipes for every taste.

Regardless of the recipe, the number of ingredients and other features, cooking begins with the processing of fish.

She is simple:

1. Gills and eyes are removed from the head.
2. Clean off the scales, if any.
3. The treated head is poured with cold water for 30 minutes, washed.
4. Lay out in a saucepan.
5. Pour in boiling water.
6. Boil the salmon head over low heat.
7. Peel potatoes, carrots with onions.
8. Onions with carrots (1 piece each) are left whole, boiled until softened (about 25 minutes).
9. From the finished broth, vegetables and a fish head are taken out.
10. Discard carrots and onions.
11. All the meat is carefully removed from the head, putting it on a plate.

Classic ear from the head of a salmon

This option requires the following ingredients:

• 1 head of salmon;
• 3 potatoes;
• 2 carrots;
• 2 onion heads;
• water - 2 l;
• bay leaf - 2 pcs.;
• salt, fresh herbs, black peppercorns.

The cooking process is quite simple:

1. Cut the potatoes into cubes and place in a saucepan with broth.
2. Bring the broth to a boil, then cook for another 10 minutes.
3. Add chopped onion and one carrot.
4. Cook soup until vegetables soften.
5. 5 minutes before turning off, add bay leaf, salt, pepper, put greens, fillet pieces in the pan.

And a little secret. Before turning off the stove, pour no more than 50 g of vodka into the pan. Alcohol gives the finished dish a special taste that will be appreciated - you don’t have to worry, the taste of alcohol in the dish does not remain, as well as the smell.

Cooking in a multicooker

If the kitchen has this household appliance, cooking the fish soup is even easier.

The ingredients remain the same:

• 1 head of salmon;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• water - 2 l;
• bay leaf - 2 pcs.;
• salt, peppercorns, herbs.

The cooking process is simple:

1. Water is poured into the multicooker, the unit is set to the baking mode, setting the timer for 40 minutes.
2. While the water is heating to a boil, you need to peel and cut the vegetables. Potatoes are cut into large cubes, carrots - into rings, onions - into half rings.
3. After the water boils, all the ingredients are put into the multicooker.
4. 5 minutes before turning off, add spices and herbs.

Ear from the head and tail of salmon with millet

A peculiar version of the classic fish soup, but more nutritious.

Ear from the head and tail of salmon is prepared from the following ingredients:

• fish head, tail;
• 2 potatoes;
• 1 onion and carrots;
• millet - 1/2 cup;
• water - 2 l;
• vegetable oil for frying, spices, herbs.

The cooking process is somewhat different from the classic recipe:

1. The broth is prepared without vegetables.
2. Carrots and onions are cut into cubes and fried a little in oil.
3. Potatoes are also cut into cubes.
4. Potatoes are placed in the boiling broth.
5. After 10 minutes - washed millet.
6. After 5 minutes, add frying, salt, spices.
7. Before turning off, add fillet and greens.

Barley Recipe

This version of fish soup is similar to the previous one, but with pearl barley it turns out to be very tasty, original, satisfying.

The ingredients required are:

• fish head;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• pearl barley - 1/2 cup;
• water - 2 l;
• vegetable oil, salt, pepper, herbs.

The order of preparation is as follows:

1. The barley is washed and poured for 30 minutes with cold water.
2. Bouillon is boiled, filtered.
3. Meat is stripped from the head.
4. Vegetables are peeled, cut into cubes.
5. Frying is made from onions and carrots.
6. Potatoes are put into the boiling broth, then cereals, fried vegetables.
7. Fillet, herbs, spices are laid last.

To prepare an original and hearty dish you will need:

• two fish heads;
• 1 onion and 1 carrot;
• large potatoes - 3 pcs.;
• cream - 1 glass.

Any cream is suitable, but the higher their fat content, the greater the viscosity of the fish soup will be. A fat content of 20% is considered optimal. Moreover, such cream does not have to look for a long time.

Cooking differs little from the classic recipe:

1. The broth is made from heads, carrots and onions.
2. The broth is filtered.
3. Fillets are removed from the heads.
4. The broth is brought to a boil again, diced potatoes are placed in it, which are boiled until tender.
5. Fillets are placed in the soup.
6. After 5 minutes, pour in the cream, salt the soup, add spices and herbs, remove from heat.

How to cook an ear if the budget is limited? It turns out that it is very simple - just one or two heads of salmon, some vegetables, no more than an hour of time - and a hearty dinner is ready. You can choose any of the recipes, each is interesting in its own way, and the dish in any case will turn out to be very tasty.