The ear is in Finnish. Traditional Recipe

Finland is a country where it is very well developedbranch on extraction and processing of fish. Naturally, there are many recipes for dishes, in which fish of different species are used. Some dishes are traditional, such as an ear in Finnish. Its preparation is a whole ritual, which we'll talk about in this article.

The Finnish ear is prepared as follows. It is necessary to take 500 grams of fillets of any fish (mostly salmon fillets or trout fillets), 5 medium potatoes, 4 onions, a small head of cabbage, 2 tablespoons of flour without a slide, 5 spoonfuls of vegetable oil, a quarter of a liter of milk and spices (pepper, salt, dill , leaf of laurel).

The ear in Finnish is prepared quickly and easily. Onions are cleaned and cut into pieces, cut into cabbage cubes of medium size. We put the pot, preferably with a thick bottom, on the fire and pour oil into it vegetable. When it boils, add to it sliced ​​vegetables and weighed them on a small fire. Then add salt, bay leaf and pepper. At this time, you can prepare fish fillets. Cut it in fairly large pieces and sprinkle a little salt. After that we send the fish to the vegetables. We add water a little, but that the fish is completely covered.

While the ear is cooked in Finnish, cut the potatoes into small cubes. We put it to cook separately with bay leaf and salt. Then add it to your ear. There we pour out the water left over from cooking.

The soup is almost ready in Finnish. Flour the frying pan in a pan until a golden color appears. Then mix it with milk. The mixture should be homogeneous. Then pour it into the soup. The finishing touch is finely chopped dill.

The following recipe is slightly different fromprevious. For cooking soup, one bulb, 4 potatoes, one carrot, 300 grams of fish fillets, as well as heads and fins, 200 milliliters of cream (22%) and spices (pepper, bay leaf and salt) will be needed.

We put a pot of water on the fire and spread it inher fish heads and fins. We add peppercorns, bay leaves. We cook for some time. When preparing the soup, you should remember that the fish is brewed very quickly.

In the meantime, cut the onion into large pieces andadd it to the broth. The heads and fins can be removed from the broth. Sypem a little salt. Next, we cut potatoes and carrots into cubes. We add them in 20 minutes after the onion. Simultaneously with them we put the fish fillet, cut into pieces. The soup is cooked in Finnish for 10 minutes, and then cream is poured into it.

At the last minute, add finely chopped dill. Then turn off the fire and let our dish brew. After that, it should be served to the table. Cream gives the dish an unusual taste and aroma.

As a supplement to the ear can be served sandwiches from black bread with smoked fish.

You can find step-by-step instructions on the Internetcooking, beautiful photos. The ear is prepared simply. So when you do it yourself, you will see not only how beautiful it looks on the table, but you will also feel the fragrance that can not but cause the appetite. Finnish soup can also be cooked in nature. You can use other types of fish as you wish. But one of the main ingredients in this recipe is cream or milk.