Fried minnows. Triple ear made from small things, pike and large perch.
There are many recipes for cooking fish dishes, and with abstruse names and complicated selection of ingredients. Of course, such dishes are served in restaurants. They are prepared from rare species of fish and are expensive. The culinary creations of our fishermen and part-time cooks do not differ in special delicacies, but nevertheless they also turn out delicious, sometimes you just take your fingers out! .. By analogy with French bouillabaisse, a dish that is also called Marseille’s ear, our double or triple ear is also made from several species of fish. Only if the Marseilles fishing came up with such an ear with vegetables from what became after the fish trade, then our fishermen prepare the triple ear consciously - to saturate the broth and its more delicate taste and aroma. In addition, if the advanced bouillabaisse became over time from the soup, which was prepared from what was, an expensive restaurant dish, then our ear was cheap, and remained. Its main advantage is the freshness of freshly caught fish.
Another dish, which will also be discussed, is prepared generally from weed fish. It is not even included in the list of fish, which are limited in size and weight of the catch. This is a gudgeon . Besides the fact that he is an excellent live bait, the gudgeon has a delicious dietary meat, and it’s clean, since the gudgeon usually keeps on a sandy bottom and lives only in clean reservoirs.
Triple ear of trifle, pike and large perch
To saturate the triple soup broth with a sweet and delicate taste, you can use a medium-sized so-called “white fish”, and simply use small roach, horsetail, rudd, and bleak, in a word, all that trifle that often comes in large quantities on our tackle when a large fish takes sluggish and rare. It is not advisable to use mid-summer roach for a triple fish soup, when this fish actively feeds on mulberry grass and can be filled with greenery literally on the gills. Then the ear may be bitter. But this does not happen everywhere, but only in reservoirs with a large amount of mulberry and other grass, which the roach eats in mid-summer. In addition, a slightly bitter aftertaste is then lost in a brighter-tasting broth of pike and perch. But the sweetish aftertaste of the “white fish” remains.
To prepare a triple fish soup from these fish, you must first completely boil the small fish. Usually, forty to fifty minutes of boiling the fish in slightly salted water is enough for this. Preliminarily, scales are removed from the carp, horsetails, bastards and other silverfish, the head is removed and the fish is gutted. After the readiness of the overcooked fish to use in food is no longer possible. They go straight to food waste. The broth should be filtered in a finely meshed colander.
Then you need to boil a pike head in the same broth, which gives a completely unique and bright broth. But the only and main requirement for the quality of the fish is its freshness. A frozen and thawed pike head will have a rather unpleasant smell, which, of course, after the ears are ready, will go away a little, but the dish will not be so fragrant anymore. Pike head should be cooked with onions for about twenty minutes. Enough for one or two onions. Onions do not need to cut rings or small slices. It is put in the form of a peeled whole onion. After readiness, you need to remove the pike head to cool, and strain the broth again.
Then, pieces of large perch should be boiled for 15-20 minutes. It can be cooked with the head. Scales do not need to be cleaned. A bay leaf, salt and pepper are added to taste. Potatoes are not put in the triple ear. After the perches are ready, they must be cooled, sliced off the meat directly from the skin, pick out the flesh from the jaw and other soft places from the pike head, add to the broth or put portionwise into plates and pour the broth.
On sandbanks, scythes and the coastal strip of beaches you can see huge flocks of minnows in the summer. They pick up insects and larvae sliding downstream. Here they are caught on a worm with a light float rod ( about catching a gudgeon ).
Minnow should be cleaned of scales, gutted, slightly salted, roll in semolina and fry in a pan with the head to the state of fish crunch.