Ear soup with telny
6 servings
60 minutes
The recipe is taken from the book "Ural cuisine.
1
Prepare fish soup. Rinse the fish well, place it in a large pot, fill it with cold salted water, and boil over medium heat, occasionally skimming off the foam that forms during boiling.
- Small fish: 1 kg
- Salt: to taste
2
Peel, wash, cut the onion, carrot, parsley roots and celery into large pieces and add to the boiling broth.
- Onion: 1 head
- Carrot: 1 piece
- Parsley root: 0.5 piece
- Celery root: 0.5 piece
3
Salt to taste, add fragrant pepper.
- Salt: to taste
- Allspice peas: to taste
4
Cook until the fish and vegetables are done.
5
Strain the prepared soup.
6
Prepare filling (ingredients: 1 kg pike perch fillet, 125 g wheat bread, 250 ml cream, 300 g butter, 1 onion, 2 eggs, 1 cup breadcrumbs, black pepper and salt to taste). Pass 700 grams of fish fillet through a meat grinder with soaked bread in cream and butter.
- Pike perch fillet: 1 kg
- White bread: 125 g
- Cream: 250 ml
- Butter: 300 g
- Onion: 1 head
- Chicken egg: 2 pieces
- Breadcrumbs: 1 glass
- Ground black pepper: to taste
- Salt: to taste
7
Salt and pepper the minced meat, add a bit more cream, and mix everything well.
- Cream: 250 ml
- Salt: to taste
8
Prepare the filling from the remaining fish. Cut the fillet into small pieces, season with salt and pepper, and sauté with peeled, washed, and chopped onion in a small amount of broth.
- Pike perch fillet: 1 kg
- Onion: 1 head
- Salt: to taste
9
From the prepared fish mass, make balls on a board moistened with cold water. Flatten each ball into a flat cake, place some filling on it, and join the edges of the cake to form crescents.
- Pike perch fillet: 1 kg
- Salt: to taste
10
Brush each product with an egg beaten with a little salt, then gently roll in breadcrumbs.
- Chicken egg: 2 pieces
- Breadcrumbs: 1 glass
11
In a cast iron skillet, heat the butter and fry the meat, browning it on both sides. Then place the skillet in a well-heated oven for 10-15 minutes.
- Butter: 300 g
12
Place it on plates (3-4 pieces per serving) and pour strained fish broth over it.