Royal ear (or cock ear)

Royal ear (or cock ear)

Category: First meal

Kitchen: Russian

Ingredients
Fish ... miscellaneous trifles and other tails, heads and fins
Fish ... pike perch or something bigger
Fish ... sturgeon or sevryuzhina
Rooster ... soup carcass
White roots for broth
Carrot
Bulb onions
Spices and salt
Dried porcini mushrooms
Potato
Greens

Cooking method

• Rooster ear. Or better known in sources that inspire confidence, that is, in old books about food, called "Royal ear". The apologist of the history of culinary of the Soviet period, William, I am not afraid of this word, Pokhlebkin, published the name of this fish soup "in the hierarchical way." And he even came up with several legends that allegedly confirm this name. I, how many in old sources did not look, did not find confirmation of this. Yes, and I agree with the opinion that this ear could not be called that. Why? Yes, just everything. Bishops, they are all monks. But monks do not eat meat and poultry. Hence the conclusion ... about the name.
• Anyway. The name is not the point.
• Well. For a long time I was going to cook this Food. But, then a suitable rooster was not formed, then there was no fresh sterlet ..., in general, somehow it did not work out. And then the child brought something from fishing.
• 
• And I wanted to cook this very "His Majesty" ear. Based on the recipe from Elena Ivanovna Molokhovets. The one that is number 122. Sterlet ear with champagne.
• We read: “Boil 2-3 pounds of small fish, such as: ruffs, perches, whitefish, go 1 young chicken with white roots, spices and salt, cook under a lid, over low heat, for two hours, removing the scale to make the fish boil, strain through a sieve, peel, who wants to use caviar; strain through a napkin. See note .... "
• And since so much has been said about the rooster ear, the first thing we do is take this very rooster.
• 
• Elena Ivanovna has recipe number 117, there is an indication of the amount of water that is taken to start. “…, Pour cold water, as for meat broth, that is, for 6-8 people, 15 glasses ... "
• 
• Here is the picture. In a thick-bottomed, shiny iron pan.
• 
• I must say right away that a little later, after thinking and evaluating the entire volume of products and the time that was supposed to be spent on cooking, I added water. I poured six more glasses. But that was a little later.
• While the water is boiling, we cook the roots and stuff.
• Here is a bouquet of roots and greens. Celery, leeks, herbs. Basil, I must say right away, in this picture is solely for creating a decorative spot.
• 
• Celery, of course, you don't need that much. And all you need is an eighth of the head that is in the photo. Mine, clean, and chop like this.
• It would be nice to have white parsley roots, but there are no roots yet.
• 
• Rinse the greens well and divide into two small bouquets. We will use it in two steps.
• 
• Carrots, a little over average (also divide into two parts) and cook a couple of onions. Do not peel the onion, remove only the top layer of the husk.
• Leek. Rinse very thoroughly and chop not very finely.
• And all sorts of peppers, which are peas. Lavrushkov a couple of leaves - it will not be superfluous. But, out of solidarity with Elena Ivanovna, I did not put the clove recommended by some sources in the pan. Well, her ..., a carnation.
• 
• The water is already boiling. Keep on high heat until the foam stands out. Foam, of course, must be removed mercilessly.
• I never got foam. I kept it for about five minutes on strong gurgles. Incidentally, her, foam, and then did not appear. And no wonder. The cockerel was very young, domestic. Ate purely ecological grains. Where does any byake come from?
• At this moment of “making a decision” (or when the foam ceases to stand out), reduce the fire to a minimum. Until the very possible. Because we will not “cook” anything further. We will only "torment" everything.
• 
• And the whole vegetable set, with spices and roots, is sent to the pan. You don't need to salt yet. So that nothing is boiled and ..., in general, why the broth is salted "later" is said a lot. I will not repeat myself.
• 
• We cover the pan with a lid and forget for a couple of hours, at least, that we need to do something with the contents of the pan.
• Until then ... until we fish.
• Clean any small things, gut, remove the gills.
• I understand that the sources do not even recommend washing a trifle. But! Times have changed. So it’s better to keep it out.
• 
• Karp was in the lineup. Mirror. I cleaned it, gutted it, removed the gills and cut it into portions. I put the pieces into the freezer "for later." They will not take any part in the further process.
• 
• Sterlet. Here they are given the main place in this most majestic ear.
• 
• The first step is to trim the fins. All that are. And a tail with rump. All this will go to broth. Be sure to cut out the mouth of the sucker. Throw it away. Don't leave him.
• 
• We cut off the head. By the way, you see there from the carcass ... it's kind of like a liver. I threw it away. Although, probably, it could have been used in some other way.
• 
• Again ... be sure to remove the gills. Carefully. Set aside the broth heads.
• 
• Gut the carcass and remove all sorts of films and other remnants of bubbles and other things there. Then, of course, rinse well.
• 
• Somehow it will turn out like this.
• 
• And we cut the carcass into pieces. Two, two and a half centimeters thick. Not less.
• 
• Rinse well again. You can add a little salt and put in the refrigerator. The turn will not come to these sterlyazh details immediately.
• 
• And this is all for the second broth. It will also not be superfluous to put it in the refrigerator for now.
• 
• Mushrooms. I had white ones. Transcarpathian. Spiritual ones, I will report to you, to the extraordinary. They need to be soaked. In cold and clean water. And let them stand for an hour or two.
• 
• So. Two hours passed and another fifteen minutes of the saucepan standing over low heat under a closed lid.
• Remove the cover.
• A stupefying aroma. Taste ... well, not salty broth. What other taste could there be?
• 
• He began to take out the rooster, so he, the hen's son, broke. So boiled down.
• By the way, if you follow the canons, then you should serve the fish soup with pancakes or pies. Here is the meat of this rooster, but with a refried onion, very suitable for filling. Just no meat grinders. The meat is best chopped finely.
• 
• We extract the entire root-plant bookmark.
• 
• Let's go back to mushrooms for a moment. Rinse very well. Every fungus. To eliminate the remainder of even the smallest grains of sand.
• I poured the water in which the mushrooms were soaked. Although the scent from her emanated breathtaking. It was a pity, but again for hygienic reasons.
• 
• And we send the mushrooms to the pan.
• 
• And then put the heads, fins and fish fines into the pan.
• 
• And the second part of the root mixture. Bring to a boil, increasing the heat, then reduce the heat again, cover and leave to languish for another hour and a half ... or preferably two.
• 
• This is the picture you will see in about two hours.
• 
• Remove all sorts of things from the broth with a slotted spoon and strain the broth. I did it twice. First, through a sieve, which was larger, and then added a second, fine sieve. There was very little garbage, so to speak.
• 
• At this moment, you can "... clean, who wants to eat caviar .." or "... clarify with whipped egg white ...". But! We didn't have any caviar in the general store, they said there was no demand, but it was a long way to go to Eliseev's, and we were too lazy. Although even there ... hardly. And to lighten with protein ..., and the broth turned out to be almost transparent anyway. So we didn't.
• Now we will talk about what Elena Ivanovna does not have in recipes. And the fact that many apologists for the purity of ear principles do not accept. BUT! I cook the soup for myself, and therefore ... "all to the garden." I do as my family and I like. Don't you want? Do not eat. And we will! And we will not argue.
• Chop the mushrooms. We cut it as usual for soup.It is not necessary to grind it, but large pieces are useless.
• Cut the carrots into thin slices. So that it cooks faster and is more convenient to eat.
• Potato. Also cut into medium-sized cubes.
• 
• Mushrooms and carrots immediately return to the broth. I again bring the broth to a boil over high heat and return it, heat to its original position, then sweat for about twenty minutes so that the carrots are slightly cooked.
• And only then the potatoes will go to the pan.
• At this point, I salt my ear. Little by little adding salt I achieve a slight salinity. Her name, not "per".
• 
• While the potatoes are cooked "half", you need to get the sterlet. If it was added, then rinse very well.
• 
• Here. And as soon as the potatoes have reached this very half degree of readiness, the sterlet is sent to the pan. There is only one principle. The more of her, sterlet, the better.
• 
• Let me remind you. The fire is minimized to the lowest level possible.
• The sterlet turns white a little. This is about ten minutes after the bookmark.
• 
• In total, sterlet should be cooked for about twenty minutes. Well, thirty is at the limit.
• "... Amateurs add to this ear: champagne Clicquot and sauterna of a high grade, separately once boiled ..."
• I found a bottle of Abrau in my basement. Let it be semi-dry. But the present. Infused, of course, about five minutes before the end, grams stop. There was a case.
• 
• Well, actually ... "... Carefully put the fish links in a soup cup, add green dill, pour the strained ear .... Served separately half slices of lemon, peeled and peeled. Many people also love finely chopped green onions…. Rastegai, Moscow kulebyaka, pies with viziga and sago, etc. are served from pies ... "
• 
• And now a few words about sensations and so on. The ear turned out to be crazy richness. But, of course, the Food is heavy, whatever one may say, so a second glass of wheat juice will be quite appropriate. Attacks ... very well!
• Angela for you at your meal!

The dish is designed for

12

Time for preparing:

2 hours

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Noble supets !!!! This is royally !!!
I would eat such a meal every day

Thanks for sharing!

Not a recipe, but a poem. I read literally with bated breath, the sterlet is in the freezer, but there is no rooster, perhaps you need to cook such a soup, thanks for the science!

an unusual combination! thanks, I will know the sterlet is krasava, I have such a swim in the aquarium

How beautiful!

I almost choked! Mind-blowing pictures, and description ... very style pleased! Straight balm on the heart! And considering my passionate love for fish and for the ear ... I have no words! We urgently need to cook, otherwise there is a chance to die of impatience!
Thank you, I made you happy!

Try it. though you won't regret it. Troubled, but worth it!

[Ivanych]

God! Yes, it's nice to take on such troubles!
Already fasting is on the nose and, therefore, we will postpone the preparation of this amazing dish until after the fast !!!
And the cockerel has a home, but not one). And the Transcarpathian mushrooms are really fragrant (though I ran out of it, I'll run to my friends to call and ask for them to be brought back).
Well, for the fish, I think it will not work!
Ivanych, thank you very much for the pleasure you have while reading and for the excellent photographic accompaniment of this story!)

Health!

[Ivanych]

Cuisine: Russian

Ivanych, any foreigner, having viewed only a photo of MK, will understand that it is impossible to comprehend the Russian soul!
BRAVO!

but where are they ... they even humanly cannot make mustard! ...

but where are they ... they even humanly cannot make mustard! ...

+1

I got slobbering with your recipe back in May last year. I still won't dare to execute such a masterpiece from our supermarket products. I'm afraid to spoil the taste. Just a masterpiece. Your recipes cannot be confused with anyone else's! And especially: "An angel for you at a meal!"

I confirm that it is very tasty and satisfying.We have slightly changed this recipe in the Gomel region. Sterlet is no longer found in the Dnieper. About forty years ago there was. We buy a set for trout fish soup, always with a head. And since the husband's nephews are hunters, we replace the rooster with wild ducks. At home, I replace the rooster with chicken soup. It is especially awesome to cook over a fire in a cauldron. The difference is that we add large-cut potatoes, carrots, or even whole. Put fish and poultry pieces into a plate. The next day, our villagers eat fish soup for some reason, always cold. So they have it. So we have a budget option.

The next day, our villagers eat fish soup for some reason, always cold.

And this is absolutely correct ... if the ear is welded correctly, it is practically aspic.

That is how it is.

Sumptuously!!!!

Thank you!

Great recipe !!! It's strange that he somehow walked past. And not rated. Really Tsar's ear !!!

P.S. Our cock ear is slightly different. If the husband asked for it, then I'll post the recipe.
But I'll make a reservation right away: everything is simpler here. Without sturgeon ...