No, no, no one had heard correctly. Not only the "how" but also "where." The fact that burbot ear - a seasonal dish. Why in January dishes burbot feel masters of the Finnish table, I already gave a detailed account. If, however brief, from late December until mid-February the fish - spawning. And, accordingly, the time Jora.
But directly during spawning, but this week and a half or two, burbot nothing eats. And dewdrop in the mouth can not guarantee, not that what fishing bait. Catch it when burbot spawns - empty zryashnoe case.
Otnerestitsya, will grab the bait, so what good with him, lean on the long beskaloriynoy diet? Until then, behold, and only burbot will form type, so the off-season. From the winter gear is already good there, but the summer - still time to get not come. And come ...
Summer. It is in the north, though not particularly hot, but it did warm winter will be. To some it is, of course, the joy, and Nalimu - again Mayat. He likes cold water. And if it is warm, about 15 degrees, the fish falls into something very similar to hibernation, and weeks (!) May not have.
Can you imagine what a summer it taste? Not just because, according to oral tradition and authoritative written sources, Karelians year burbot did not eat. And if any, and hit the network as a by-catch, boil, and - in cattle feed.
So the best ear of burbot - from late December to early February. If at any other time, it is better for it and not take. It is not necessary translation products. It is better to zhareshku. Or turned up the burbot in milk. Have Karelians and Finns a dish - maytokalakeyto (maidokalakeitto).
But today - not about him. About burbot ear. There are many different ways to cook it. But before some of them, I would like a little more about what the ear of the burbot - not just a dish. This is - an art. And in Finland, a specialist in ear, burbot - honor and respect. In the chef's classification, he is not one, a few steps above the colleague who is a past master, such as pea soup with ribs. If anyone can be with him even, so that only those who have a salmon can not only cook soup for the Russian version - in clear broth, but also knows how to cook "lohikeyto, when the broth is added to milk or low-fat cream.
So, if we want to honor and respect ... Well, at least in Finland ... cook burbot soup.
The recipe first, the easiest. Fishing
Remove from burbot skin, disemboweled. Milk and cookies is plotted in an enamel bowl. Carcase is cut crosswise into large portions, and prisalivaem relinquish aside for half an hour. No time is, peel onions and potatoes.
By quantity. The two consumers need a pound burbot. And on one such fish - 4-5 medium potatoes and onions. Look shinkuem and stack them in an enamel bowl. Which, in turn, cover a cutting plate. This is to onion "spirit" until the time is not eroded. And let the potatoes in cold water until the stand. Its large slices (pochetvertuem ") in front of the bookmark in the boiling broth.
While busy, half an hour passed. Puts a la carte pieces of burbot in the other dishes that hand. Pot, so pot. Saucepan, so ... Pour water in a bowl. So, make it an inch, not more, was higher in split burbot. Per kilogram of fish is approximately liter without glasses. 800 Grams.
Wait until boils. But not idle. Scum. If the company is good - this is the first fixed point. You grams of 50. Nice and cool "little white". To the ear turned out - no snacks!
They took off the scum, boil. Let boil over medium heat. But not for long, about 10 minutes. As time expired, portions of the soup got on a large platter. Can - in the lid of the bucket, instead of the pot, if suddenly it burbot did not go.
And instead of fish broth - coarsely chopped potatoes and a little later, as a liquid to boil again, burbot roe and liver. After this bookmark for about 15-20 minutes we have. " You can arrange the bowls in places, hlebushek cut. If the greens do, then and its - not interfere.
-Set up the cut? Well, it's time to lower stock and onions. Everything ear almost ready. Another two or three minutes, and relinquish it to the fire. Poured bowls ... But before the first spoonful of "compound", is 50 grams. To set the taste buds. And feel that all ... set! Then a spoon with a clean conscience in the matter can be run.
What? Fish? .. A-aa ... But the fish is eaten in Karelia after a bowl of soup will not. So if someone can not wait to get portions - with a spoon ... Spoon actively working!
Recipe of the second. Advanced
You could even say - a pseudoscientific. Home - similar to the first. They took skin, disembowelled, put milk and liver. After that came the difference.
To begin with - fish filetiruem. All that was left on the neck and ribs - in a pan. Next - the process of cooking broth and technology, and on time - one in one of the first option.
While preparing base - fillet mince or grind in a food processor. As for me - meat grinder preferable. In the resulting ground fish add a couple tablespoons of flour, to drive in raw egg, salt, pepper, a good fold, and from this mass form the meatballs. Otschipnuli piece to lay down a well in the palm and, with the second palms, "We roll, form a ball the size slightly larger that in the table tennis athletes use.
With meatballs finished? Oh, and the stock went up. We take out of his bones, filter and pan again - on fire. How to boil, laid in a bowl of milk, liver - let the 10 minutes cook. Then you can add to them, and meatballs. Another ten minutes - all can be poured on the plates. In each of them, attention (!) - Put a slice of lemon. To add flavors dishes such utter spicy sour. Well, much sprinkle soup greens ... A noble cause!
... And the recipe for a third. Dessert
We know something and do not know. And our grandparents ... heard something about "Macarius clerk's ear."
So, it is also usually brewed from burbot. In the first, second or any other option, which I do not know - does not matter. Highlight of this recipe was that the pot is almost finished with the soup ... set an open bottle of Madeira. "To warm". Once the wine is "warmed", a small part of it - 50-70 grams, not more - poured into the ear, for "Skewes. And the rest of the bottle ... to ear!
Well, that and we have ... Regardless of which option is welded to the ear, always had something to pour it. And it did taste buds can not tune in!
Otnerestitsya, will grab the bait, so what good with him, lean on the long beskaloriynoy diet? Until then, behold, and only burbot will form type, so the off-season. From the winter gear is already good there, but the summer - still time to get not come. And come ...
Summer. It is in the north, though not particularly hot, but it did warm winter will be. To some it is, of course, the joy, and Nalimu - again Mayat. He likes cold water. And if it is warm, about 15 degrees, the fish falls into something very similar to hibernation, and weeks (!) May not have.
Can you imagine what a summer it taste? Not just because, according to oral tradition and authoritative written sources, Karelians year burbot did not eat. And if any, and hit the network as a by-catch, boil, and - in cattle feed.
So the best ear of burbot - from late December to early February. If at any other time, it is better for it and not take. It is not necessary translation products. It is better to zhareshku. Or turned up the burbot in milk. Have Karelians and Finns a dish - maytokalakeyto (maidokalakeitto).
But today - not about him. About burbot ear. There are many different ways to cook it. But before some of them, I would like a little more about what the ear of the burbot - not just a dish. This is - an art. And in Finland, a specialist in ear, burbot - honor and respect. In the chef's classification, he is not one, a few steps above the colleague who is a past master, such as pea soup with ribs. If anyone can be with him even, so that only those who have a salmon can not only cook soup for the Russian version - in clear broth, but also knows how to cook "lohikeyto, when the broth is added to milk or low-fat cream.
So, if we want to honor and respect ... Well, at least in Finland ... cook burbot soup.
The recipe first, the easiest. Fishing
Remove from burbot skin, disemboweled. Milk and cookies is plotted in an enamel bowl. Carcase is cut crosswise into large portions, and prisalivaem relinquish aside for half an hour. No time is, peel onions and potatoes.
By quantity. The two consumers need a pound burbot. And on one such fish - 4-5 medium potatoes and onions. Look shinkuem and stack them in an enamel bowl. Which, in turn, cover a cutting plate. This is to onion "spirit" until the time is not eroded. And let the potatoes in cold water until the stand. Its large slices (pochetvertuem ") in front of the bookmark in the boiling broth.
While busy, half an hour passed. Puts a la carte pieces of burbot in the other dishes that hand. Pot, so pot. Saucepan, so ... Pour water in a bowl. So, make it an inch, not more, was higher in split burbot. Per kilogram of fish is approximately liter without glasses. 800 Grams.
Wait until boils. But not idle. Scum. If the company is good - this is the first fixed point. You grams of 50. Nice and cool "little white". To the ear turned out - no snacks!
They took off the scum, boil. Let boil over medium heat. But not for long, about 10 minutes. As time expired, portions of the soup got on a large platter. Can - in the lid of the bucket, instead of the pot, if suddenly it burbot did not go.
And instead of fish broth - coarsely chopped potatoes and a little later, as a liquid to boil again, burbot roe and liver. After this bookmark for about 15-20 minutes we have. " You can arrange the bowls in places, hlebushek cut. If the greens do, then and its - not interfere.
-Set up the cut? Well, it's time to lower stock and onions. Everything ear almost ready. Another two or three minutes, and relinquish it to the fire. Poured bowls ... But before the first spoonful of "compound", is 50 grams. To set the taste buds. And feel that all ... set! Then a spoon with a clean conscience in the matter can be run.
What? Fish? .. A-aa ... But the fish is eaten in Karelia after a bowl of soup will not. So if someone can not wait to get portions - with a spoon ... Spoon actively working!
Recipe of the second. Advanced
You could even say - a pseudoscientific. Home - similar to the first. They took skin, disembowelled, put milk and liver. After that came the difference.
To begin with - fish filetiruem. All that was left on the neck and ribs - in a pan. Next - the process of cooking broth and technology, and on time - one in one of the first option.
While preparing base - fillet mince or grind in a food processor. As for me - meat grinder preferable. In the resulting ground fish add a couple tablespoons of flour, to drive in raw egg, salt, pepper, a good fold, and from this mass form the meatballs. Otschipnuli piece to lay down a well in the palm and, with the second palms, "We roll, form a ball the size slightly larger that in the table tennis athletes use.
With meatballs finished? Oh, and the stock went up. We take out of his bones, filter and pan again - on fire. How to boil, laid in a bowl of milk, liver - let the 10 minutes cook. Then you can add to them, and meatballs. Another ten minutes - all can be poured on the plates. In each of them, attention (!) - Put a slice of lemon. To add flavors dishes such utter spicy sour. Well, much sprinkle soup greens ... A noble cause!
... And the recipe for a third. Dessert
We know something and do not know. And our grandparents ... heard something about "Macarius clerk's ear."
So, it is also usually brewed from burbot. In the first, second or any other option, which I do not know - does not matter. Highlight of this recipe was that the pot is almost finished with the soup ... set an open bottle of Madeira. "To warm". Once the wine is "warmed", a small part of it - 50-70 grams, not more - poured into the ear, for "Skewes. And the rest of the bottle ... to ear!
Well, that and we have ... Regardless of which option is welded to the ear, always had something to pour it. And it did taste buds can not tune in!
