Recipes
Fish broth
Ingredients
→ SALT
→ GREEN CELERY BRANCH
→ 500-600 G OF FISH
→ 2 LITERS OF WATER
→ 1 CARROT
→ 1 ONION
→ 1 PARSLEY ROOT (OR 3\4 TEASPOONS DRY PARSLEY ROOT)
Fish broth can be made from any fish. Partial fish (pike perch, bream, perch, etc.) must be cleaned of scales, cut the abdomen, remove the insides, rinse and cut into portions; remove the gills from the head.
The fish prepared in this way should be put in a saucepan, pour hot boiled water, add chopped and lightly fried carrots, onions, celery sprig, parsley root and salt.
Cook the fish until tender at a low boil for 25-30 minutes. Take out the cooked pieces of fish and use them for the second course or put them in soup plates when serving.
Fish broth is also cooked from bones and fish waste (head, tail), if the fish itself is used for frying or cooking cutlets from raw fish fillet. In this case, the bones should be cut into pieces, remove the gills from the head, wash it all in cold water, put it in a saucepan and cook for 30 minutes to 1 hour. Then the broth should be strained.
Fish broth is also prepared from delicious fish-sturgeon, beluga, sevryuga and sterlet. In this case, a piece of fish is immersed in hot boiled water for 2-3 minutes and, taking out immediately with a table knife, clean off the bone beetles so that the skin is smooth. Then the fish is well washed, put in a saucepan, pour cold water, add roots, onions, salt and cook at a low boil for 20-30 minutes, after which the fish is taken out with a slotted spoon on a plate for the second course.
If the broth prepared for aspic fish turned out to be cloudy, it can be clarified with egg white. To do this, pour the egg white into the cooled broth, stir, bring to a boil and hold for 15 minutes on low heat. Then you need to let the broth settle and carefully, without shaking, strain it through cheesecloth.
