Ear soup from coho salmon head with Japanese kelp
6 servings
100 minutes
The recipe is taken from the book "Fish and seafood of Russia". All you need from the fish is the head.
Calories70.2kcal
Proteins6.9grams
Fats2.1grams
Carbohydrates5.7grams
Onion
2
head
Parsley root
1
pc
Parsley stems
to taste
Bay leaf
2
pc
Chives
to taste
Black peppercorns
to taste
1
Gradually defrost the kelp.
- Kombu (Japanese kelp): 100 g
2
Cut the salmon head into 6-8 pieces.
- Coho (silver) salmon: 1 piece
3
Pour cold water over the fish, whole onions, parsley root and stems, heat to 80°C, add pepper and bay leaf, reduce heat and simmer for about 1-1.5 hours on low heat depending on the size of the head without letting the broth boil.
- Coho (silver) salmon: 1 piece
- Onion: 2 heads
- Parsley root: 1 piece
- Parsley stems: to taste
- Bay leaf: 2 pieces
- Black peppercorns: to taste
4
Remove the pot from the heat and let it steep under the lid. Strain the broth. Separate the fish from the bones.
- Coho (silver) salmon: 1 piece
5
Place the fish and seaweed on plates, pour over the fish soup, and garnish with thinly sliced chives.
- Coho (silver) salmon: 1 piece
- Kombu (Japanese kelp): 100 g
- Chives: to taste
