Salmon Ear: A Selection Of Recipes With Step-by-step Instructions For The Stove And Multicooker + Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking salmon fish soup: homemade recipes for a royal dish

Nourishing, rich fish soup on the river bank on a sunny summer day - what could be better? The light aroma of fire smoke makes it even tastier. But summer, unfortunately, comes to an end sometime, and it can be difficult to have outdoor picnics in the cold season. And you still want fish soup … They say that fish soup cooked at home is just fish soup. Today we will break this stereotype and learn how to cook a real salmon soup at home, and in several ways.

Content

• 1 A little about the benefits of salmon

  • 1.1 Table: content of nutrients
  • 1.2 Table: calorie content and composition of salmon, trout and pink salmon
• 2 What parts of fish are better to cook fish soup
• 3 The classic recipe for salmon fish soup

• 4 Other ways of cooking fish soup

  • 4.1 With rice or millet
  • 4.2 Finnish salmon ear (Kalakeitto)
  • 4.3 Ear in Finnish simplified
  • 4.4 "Thrifty" ear from a salmon head
  • 4.5 Video recipe for "economical" salmon fish soup
  • 4.6 "Royal" ear
  • 4.7 Video recipe: "royal" ear with a salmon head at home
  • 4.8 Salmon ear in a slow cooker
• 5 Video recipe for salmon fish soup at home

A little about the benefits of salmon

Among the fish of the salmon family, salmon is perhaps the most commonly consumed. It is more affordable than trout and fatter than pink salmon, but at the same time it is not inferior to them in terms of benefits and taste. Salmon is called Atlantic or lake salmon, which is common in the North Atlantic Ocean: from the Barents Sea to Spain and Portugal.

Salmon has long been recognized as a dietary product with many beneficial properties. 100 g of this fish contains at least half the daily value of protein, as well as many many useful things.

Table: content of nutrients

Substance	Content in 100 g of product (mg)
Minerals
Phosphorus	210
Calcium	15
Potassium	420
Sodium	45
Magnesium	25
Iron	0.8
Vitamins
A	0.04
B1	0.23
B2	0.25
PP	1.62
C	1.00

Regularly eating salmon meat, you support the health of the gastrointestinal tract, cardiovascular and nervous system, liver; help blood circulation and immunity to work at the right pace. Salmon is recommended for expectant mothers due to the content of vitamins A, B and D.

Recent studies have shown that salmon, like many other oily fish, prevents the development of asthma. This effect is due to the interaction of the magnesium and omega-3 fatty acids it contains. Physicians often associate atherosclerosis, arthritis and oncological diseases with the lack of these substances in the human body. Why not try to protect yourself from diseases with delicious salmon dishes?

So what is the difference between these three species of the most common salmon fish in our country? Should you definitely give preference to any of them? Let's consider each type in more detail.

1. Salmon is the fattest of the three types. Its taste is richer and more pronounced, so this particular fish is preferred to use for salting and cooking fish soup.

   

   Salmon is more often used for making fish soup and salting.

2. Trout is considered to be more tender and refined due to its lower fat content, and therefore calories. Most often it is baked or fried.

   

   Trout meat is more tender and refined

3. Pink salmon is the leanest of the three, with a low fat content. Like trout, it is commonly used for baking or frying.

   

   Pink salmon is considered the leanest fish in the salmon family.

In principle, for fish soup, these types are interchangeable. True, pink salmon and trout will not give such a rich, strong broth as salmon, and as a result, you will get a fish soup rather than a fish soup. Therefore, we recommend using at least some part of the salmon for cooking, and adding pink salmon and trout for quantity and additional taste.

Table: calorie content and composition of salmon, trout and pink salmon

	Salmon	Trout	Pink salmon
Calorie content	220 kcal	150 kcal	152 kcal
Protein	20 g	20.5 g	25 g
Fats	15 g	4.3 g	5 g
Carbohydrates	0	0	0

What parts of fish are better to cook fish soup

Of course, the best real fish soup comes from the fish you just caught. But we do not have the opportunity to catch salmon and cook it on the fire, right at the fishing site. It's okay, we have shops and supermarkets at our service, where today you can buy almost any fish of your choice.

Even if there is no fresh salmon in the store, you can buy frozen one. But do not forget that foreign, unpleasant odors should not come from the fish. And no multiple frosts! You will need to defrost the salmon completely to make it easier to carve, remove the skin and scales from it and separate the meat from the bones.

Any part of the salmon can be used for fish soup, including tail, ridges and bones.

Any parts of salmon can be used for fish soup. The head, tail, bones, fins will give a good, thick broth to the broth, and the belly and a few pieces of fillet - taste, aroma and beautiful appearance. So it doesn't matter what parts you have in stock; you can still make a great fish soup.

The classic recipe for salmon fish soup

Let's start with the classic fish soup recipe. There is nothing complicated in it, and later you can add something of your own to it to give the dish a special zest and flavor.

Ukha prepared according to the classic recipe can be supplemented with other ingredients

You will need:

• 2 liters of water;
• 1 carrot;
• 4 potatoes;
• 1 onion;
• 550 g salmon (fillet, can be frozen);
• 1 bay leaf;
• 1 pinch of black pepper;
• 2 pinches of salt;
• 5 allspice peas;
• 1 bunch of fresh dill

In addition, professional chefs recommend adding 50 g of vodka to the ear at the last stage: it makes the broth transparent and gives its taste a special richness. However, this is not a mandatory rule, but additional advice.

So let's get started.

1. Peel and wash the vegetables thoroughly. Cut potatoes into cubes, carrots into small wedges; Chop the onion as small as possible.

   

   Chop onions, chop potatoes and carrots

2. Peel the salmon, wash, cut into large pieces.

   

   Cut the salmon into large pieces

3. Pour water into a saucepan, put it on fire and bring to a boil. Then add vegetables, fish, allspice peas, and bay leaves in turn, 5 minutes apart between foods.

   

   Boil water in a saucepan and put vegetables, fish, seasonings in it

4. Wait for the water to boil again and cook the fish soup for about 30 minutes over low heat, skimming off the foam.

   

   Skim the broth while the ear is boiling

5. At the last stage, salt the fish soup and add ground black pepper. Sprinkle with finely chopped dill and serve.

   

   Salt and turn the ear, add finely chopped greens

Other ways to cook fish soup

The classic recipe is the basis; it is natural that in different regions something of their own is added to it, or some hard-to-find products are replaced with those that will probably be at hand. From this ear does not get worse, on the contrary - each of its types acquires a certain zest, originality. What can I say: every housewife has her own secret way of preparing any dish! And we have selected for you several interesting recipes for salmon fish soup based on the principle of ease of preparation and availability of ingredients.

With rice or millet

If you want your ear to be fuller and more filling, add some grains to it. Traditionally, millet is added to the ear, but rice perfectly complements its taste.

Ingredients for fish soup:

• 1 kg set of salmon (belly, tail, head);
• 1 onion onion;
• 1 carrot;
• 4 potatoes;
• 0.5 cups millet or rice;
• 1 bunch of fresh herbs;

• salt and black pepper to taste.

  

  Prepare salmon, rice, vegetables and herbs

Let's start cooking.

1. Cut the salmon into pieces and rinse thoroughly.

   

   Rinse and slice salmon

2. Peel the vegetables. Cut the potatoes and onion into cubes, grate the carrots.

   

   Chop vegetables

3. Put fish and bones in a saucepan, fill with water, put on fire. After boiling, cook for 20 minutes, then strain the broth and pour it back into the pot. Add carrots and onions.

   

   Cook salmon and bone broth with vegetables

4. Put the pan on the fire again, wait for a simmer and put the potatoes in the broth. After 15 minutes, add rice (or millet), add pieces of salmon fillet.

   

   Add potatoes, rice and salmon fillets, cook for another 15 minutes

5. Reduce heat to low and cook fish soup until potatoes, fish and rice (millet) are completely cooked. At the very end, sprinkle the fish soup with chopped herbs, cover the pan with a lid, remove from heat and let it brew for 15–20 minutes.

   

   At the very end of cooking, add finely chopped greens to the ear

Finnish salmon ear (Kalakeitto)

Well, who can you entrust the preparation of fish soups, if not the Finns? They know a lot about a rich ear, but not a simple one, but with cream.

Take these products:

• 0.5 kg of salmon;
• 1 liter of water;
• 1 onion onion;
• 1 teaspoon salt
• 4 potatoes;
• leeks - 0.5 pcs;
• 200 ml heavy cream;
• 0.5 tablespoons of flour;
• 1 bunch of dill;

• red hot pepper on the tip of a knife.

  

  Prepare fish soup products: salmon, vegetables, spices, cream and flour

Prepare food and get started.

1. Peel and cut the salmon by cutting off the fillets from the bones.

   

   Peel and cut salmon

2. Peel the onions, cut them into large pieces.

   

   Peel and coarsely chop the onion

3. Put a pot of water on the fire, put the salmon bones and onions in it, salt and pepper. Let it boil, then cook for 20 minutes.

   

   Cook salmon bones with onions and spices for 20 minutes

4. Cut the peeled potatoes into wedges and the leeks into rings.

   

   Chop potatoes and leeks

5. Pour the finished broth into a saucepan deeper, put it on the fire again.

   

   Pour the finished broth through a strainer into another saucepan

6. Wait for the broth to boil, add potatoes and leeks to it. Cook for about 15 minutes.

   

   Cook the potatoes and leeks in the broth for 15 minutes

7. Cut the salmon fillet into large pieces.

   

   Cut the salmon fillet into pieces

8. Put them in your ear and cook for another 10 minutes.

   

   Put pieces of salmon in your ear and cook on

9. In the meantime, add flour to the cream and mix thoroughly to avoid lumps.

   

   Mix cream with flour

10. Gently pour the cream and flour into the ear. To prevent them from starting to clump, pour through a strainer. Leave to simmer for about 5 minutes.

    

    Pour the cream and flour into the ear through a strainer

11. Wash and finely chop the dill, add it to the ear.

    

    Add finely chopped greens to the prepared ear

After adding the greens, you can remove the ear from the stove. Season with red pepper and serve.

Season the fish soup with ground red pepper before serving

Ukha simplified in Finnish

The lightweight version of cooking salmon soup from the previous recipe differs in that the cream can be replaced with milk, and cooking is easier and faster. So, you need the following products:

• 2 kg of salmon;
• 2 onions;
• 2 medium carrots;
• 10 potatoes;
• 4 bay leaves;
• 5 allspice peas;
• 1 bunch of fresh herbs;
• 3 teaspoons of salt;
• 500 ml of milk.

First, disassemble the salmon: cut off the tail and head, cut the fillet from the bone along the ridge. Now you can start.

1. Spread cheesecloth on the table, place the tail, ridge and head of the salmon on it. There are also allspice peas, bay leaves, parsley and dill. Cut 1 carrot into circles, cut 1 onion in half. Burn the vegetables in a dry skillet and transfer to cheesecloth with fish trimmings and spices. Roll the cheesecloth into a bag, put the blank in cold water.

   

   Prepare a bag of vegetables, herbs and herbs

2. Place a saucepan with a bag in water on the fire and wait until it boils. After that, cook the workpiece for 30 minutes.

3. Meanwhile, cut the peeled potatoes into cubes.

   

   Dice the potatoes

4. And salmon fillet - too, but the cubes should be larger, as for a kebab.

   

   Cut the salmon into large pieces

5. You have 1 onion and 1 carrot left. Chop them and fry them in a pan in butter (not vegetable!) Oil.

6. In the meantime, half an hour has passed, and our workpiece has already been welded. Take the bag out of the water and squeeze it out so that not a drop of the broth is wasted. Put potatoes in broth, cook until half cooked. Add salmon slices and roast onion and carrots, salt and pepper. 5 minutes after boiling, pour milk into your ear in a thin stream, stirring constantly. Another 5 minutes - and the Finnish salmon ear is ready, you can remove it from the stove!

   

   Serve simple Finnish fish soup with black bread and green onions

Pour the ears into deep bowls and serve with brown bread slices and fresh green onions.

"Economical" ear from a salmon head

It can be difficult to get a whole salmon, it is too expensive a fish. But its parts are much more accessible. You can please the seed with a salmon ear from time to time, using only the head. Navar and aroma from it are not poorer than from a whole fish.

The ear from the salmon head is rich and aromatic

Take this:

• 1 salmon head;
• 1.5 liters of water;
• 3 medium-sized potatoes;
• 1 onion onion;
• 1 bunch of fresh herbs - dill, parsley;
• 2-3 bay leaves;
• 5 allspice peas;
• salt to taste.

Step-by-step cooking instructions:

1. Wash your head thoroughly, remove the eyes and gills. Season with salt and set aside for now.

   

   Wash your head, remove the eyes and gills

2. Peel and wash potatoes, cut into pieces. Remove the husks from the onion.

   

   Dice the potatoes

3. Place a pot of water (1.5 L) on the fire until it boils. Put potatoes and a whole onion there. Cook for about 20 minutes, until the potatoes are tender.

   

   Boil potatoes and onion for 20 minutes

4. Remove the onion from the broth and lay the head of the salmon. Season with salt and seasonings, cover the pan with a lid. Reduce heat to low and simmer the fish soup for 20 minutes until the salmon head is done.

   

   Place the salmon head in the ear and cook until tender

5. Meanwhile, wash and chop the fresh herbs. Add it to your ear 2-3 minutes until tender. Turn off the stove and let the ear steep for another 15–20 minutes, without removing the lid from the pan.

   

   Add the chopped greens last and let the ear steep

So our "economical" ear is ready - fast, cheap, angry! And at lunch for the whole family a dish, and in the evening with friends with vodka the very thing.

Video recipe for "economical" salmon fish soup

"Tsar" ear

Is it possible to do without the recipe for "Tsarskoy" fish soup, if we are talking about salmon? Be sure to try cooking it at home, especially since it's not that difficult.

Be sure to add lemon wedges to the "royal" ear

For the "royal" fish soup you will need:

• 300 g fresh salmon fillet;
• 1 salmon steak;
• 3 tomatoes;
• 4 young potatoes;
• 1 carrot;
• 1 onion onion;
• 20 g butter;
• 2 tablespoons of vegetable oil (olive);
• 5 peas of black hot pepper;
• 3 bay leaves;
• 4 sprigs of dill;
• 4 sprigs of parsley;
• 4 stalks of green onions;
• 50 g of vodka;
• 1 lemon;
• salt and black pepper to taste.

This ear, among other things, will quickly put you on your feet if you catch a cold in the damp autumn season.

1. Peel the tomatoes, cut them into small pieces and sauté in a saucepan in butter.
2. After that, cut the onion into rings, which you divide into 4 parts. Slice the carrots as well. Saute vegetables in a skillet.

3. Fill the tomatoes with water, so that there is still room for potatoes and fish. Add fried onions and carrots, stir, and wait until boiling. Place the diced potatoes in boiling water.

   

   Add chopped potatoes to boiling broth with tomatoes, onions and carrots

4. Remove the bones from the salmon, cut it into small pieces. Dip them in a pot of vegetables when the broth starts to boil again. Season with salt, season and cook until the potatoes are cooked through.

   

   Peel the salmon and cut into pieces

5. Chop greens, add them to the ear, stir and remove from heat. Pour 50 g of vodka into the broth, mix again, cover the pan with a lid and leave for 20 minutes to infuse the ear properly. After that, pour the "Tsarskaya" soup into plates, put a slice of lemon in each and serve with black bread.

   

   Serve "Tsarskaya" salmon fish soup with lemon and black bread

Video recipe: "royal" ear with a salmon head at home

Salmon ear in a slow cooker

If you have a multicooker, then cooking salmon fish soup in it will become even easier and faster.

You will need:

1. 500 g salmon;
2. 4 potatoes;
3. 1 small carrot;
4. 1 medium onion;
5. 1 bunch of greens - dill and parsley;

6. to taste salt, pepper, bay leaf.

   

   Prepare salmon, vegetables and herbs

Now let's get down to cooking.

1. Peel and cut vegetables: potatoes - medium cubes; carrots - any figurines that you like; Chop the onion finely. Rinse the fish thoroughly, peel it and cut it into large pieces. Place everything in the multicooker bowl.

   

   Peel vegetables and fish, cut, put in the multicooker bowl

2. Add seasoning, cover with water and cook on Soup mode.

   

   Add seasoning and cover vegetables with fish water

3. 10 minutes before the cooking mode ends, salt the future ear and add more seasoning.

   

   Salt and season the fish soup 10 minutes until tender

4. When the multicooker signals readiness, add finely chopped fresh herbs to the ear and leave to infuse for 15 minutes.

   

   Add chopped greens to the ear, let it brew and pour into plates to serve

The multicooker will help you quickly and without much hassle cook rich, fragrant salmon fish soup.

Video recipe for salmon fish soup at home

It turns out that even on long autumn evenings, you can return the atmosphere of summer, even while in an apartment. Salmon soup cooked at home is no worse than the same dish cooked in nature. How do you cook salmon soup? Share your secrets with us in the comments. Bon Appetit!