How to boil an ear from pike with rice at home

Fragrant ear. In this phrase all the taste of an unforgettable lunch at the stake, cooked in the pioneer camp. A delicious ear is associated with a cauldron, a bonfire and songs with a guitar, but this fish dish can be prepared at home, if you follow the formula and stock up on the necessary ingredients. So: how to boil an ear from a pike, if there is a kazana and a fire in the house, but there is a great desire to create a real culinary delights? Everything is very simple!

Necessary ingredients:

Pike meat - 1 kg
Potatoes average - about 5 pcs.
Carrots - 2 pieces
Onions - 2-3 pcs.
Rice groats ½ cup
Greens - 1 bunch (parsley - always, dill - to taste)
Bay leaf - 4-5 pieces
Lemon - 2-3 circles
Salt, pepper, ginger - according to personal preferences

How to cook an ear from a pike so that all the refined taste and aroma were combined in one spicy, unforgettable and very tasty composition? Remember!

Fish should be cleaned from scales, gutted, gills removed (if fish heads are used in cooking). Cut the fillet into pieces about 2 cm thick. Put the fish in a saucepan, add water (3.5 liters).

Peel the vegetables. 1 put a whole bulb in a saucepan when water boils. Add half green, bay leaf, ginger.

For convenience, do the following: after the fish boils - give it a boil for 10 minutes. Remove the pike, allow it to cool, separate the meat from the bones. (leave the fish heads and tails in a saucepan).

Cut potatoes and carrots into slices, onions - cubes. Fry everything in vegetable oil until golden brown.

Fried vegetables and washed rice add to the main course. Cook for 10-15 minutes.

Meat, separated from bones, put into a saucepan, add salt, pepper, greens. Cook a couple more minutes until ready.

Remove from heat, add lemon, cover and let stand for 10 minutes, then remove lemon, otherwise it will give bitter taste.

Serve the dish hot, spoon the sour cream and finely chopped parsley.

This is the recipe for cooking ears,which, you will get a real culinary masterpiece. The ear is an incredibly light, dietary dish, and river fish is just a storehouse of essential amino acids and proteins.

Helpful Tips

Preparing soups is a delicate matter, and you just need to know a couple of tricks:

It is better to take 2-3 small pike, rather than 1 large. Young animals do not yet have that taste of river silt, which is typical of an adult fish.

Fish heads are not an obligatory, but desirable attribute of any soup. If the fish heads are cooked in the ear - it will have a bright golden color, a necessary percentage of fat and a thick, rich flavor.

It is better to use peppercorns - it gives more spicy notes to a dish.

Parsley is perfectly combined with fish dishes, smoothing the "obsessive" fishy taste.

If the ear is calculated only for adults, it is advisable to add 50 g of vodka to the pan - it will not affect the flavor, but it will give a rich flavor to each ingredient.

Murphy should be taken as much as it will beeaters, and the amount of water for the ears is very simple: 0.5 liters per person. Take into account the percentage of water that will boil away. "Failure" will need to be replenished by adding water.

The pike ear is a wonderful dietary dish,which not only perfectly satiates, but also has no negative effect on the walls of the gastrointestinal tract, and pike meat does not carry loads on the liver and pancreas. People who care about their health should not deny themselves such a tasty and, most importantly, healthy dish. The soup is a "field" dish, and it will not be difficult to cook it in nature. Inveterate fishermen very often cook an ear not with rice, but with millet. Taste such an ear can not be forgotten, because the millet gives the dish a tender note. Who, if not the fisherman, knows how to make a delicious and hearty ear? Follow this simple recipe, and all your guests, friends and relatives will not tire of praising your culinary skills and ask for another plate of a second supplement. Bon Appetit!