Ear with three kinds of fish and birch log
A photo: Peter Nikitin The translucent amber ear in January, and on the birthday of Russian vodka, which this year falls on Saturday, is perhaps the most suitable dish for the weekend. If you still drop the burning birch branch in front of the amazed guests, the glory of the inventive mistress is assured to you. What an ear without vodka! None. Among the fishermen, the opinion that the real ear is prepared only from fresh catch on the river bank is firmly rooted. But sometimes an excellent ear is obtained and on the stove. The main thing is to take several types of fish and cook the fish broth correctly. Ingredients:
- 3 liters of water
- 2 carcasses of sea perch without a head (700 g)
- 300 g red fish fillets
- 1 carcass of cod or navaga (700 g)
- 1 bay leaves
- 1 carrot
- 1 onion
- 6-8 peas of black pepper
- 4 large potatoes
- 100 ml of vodka
- 1 birch twig
- Salt to taste
Preparation:1.Wash the fish, gut it, cut off the tail and fins with scissors. Cut it crosswise. Put aside the nice pieces, the ugly ones will go into the broth. 2. Cut the onion into four parts, cut the carrots into circles. Put the vegetables and fish trimmings in a saucepan, cover with cold water, bring to a boil over very low heat, adding a tablespoon of cold water and carefully removing the foam. After boiling, add salt, cook for 40 minutes. Strain the broth through a sieve lined with a paper towel. Give the fish to your beloved cat - let him have a holiday too. 3. Put good pieces of fish in the broth, cook over low heat, removing the foam, for 5 minutes, then carefully remove the fish, put bay leaf, peppercorns and coarsely chopped potatoes into the broth. When the potatoes are cooked, carefully put the fish in and pour in the vodka. 4. Immediately set fire to a birch branch and dip it into the pan. Remove the branch and serve the fish soup with a generous slice of rye bread and a shot of ice-cold vodka.
