The Ear On The Fire Is The Food Of The Gods

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

May Day, dacha, barbecue … no! Ear and ear again! There are many recipes for this dish, but I will tell you a proven way to create this culinary masterpiece in a summer cottage. And we will talk not only about the ingredients, but also about the dishes, in case the country kitchen is not equipped to the maximum and so that you are ready

Going to your ear

Of the kitchen utensils, we need a cauldron that can be hung over the fire, or installed on the grill. The volume of the cauldron is about 500-1000 ml per person. If you do not want to wash the cauldron from soot for a long time and thoroughly, there is a trick. Take some clay, soak it and apply on the outside of the cauldron with a layer of 3-5 mm. The clay will burn at the stake, but not the cauldron itself. Clay is easy to wash even under a weak pressure of water. We also need knives, cutting boards, a garlic bowl, a ladle, a slotted spoon, large soup pots or a deep baking sheet, a colander or gauze, and of course spoons, deep plates according to the number of people. If you are gathering a large company, then I advise you to stop using disposable tableware. I will generally keep silent about the quality of the latter, but, you must agree, only the ear removed from the fire and the thin plastic is not the most successful combination. Any tree on the ear can be, but one log is necessarily fruit.

Naturally fish! The fish is predominantly riverine and the more species, the better. The bulk can be crucian carp, silver carp will add fatness to the broth, and carp, carps for taste. The fish should be cut into large pieces 10-15 cm thick, small fish, from the palm of the hand, whole. In the royal ear, the recipe also involves pigeons and quails. Lovage is an ideal flavoring additive for fish soup. Fresh leaves, reminiscent of celery, can also be used as a substitute for lovage. Black peppercorns, hot peppers, fresh or pickled, salt, vinegar, garlic 1-2 heads. Fresh vegetables: potatoes, carrots, onions, tomatoes.

Let's start cooking

We put the cauldron with water on the fire. Add salt, black peppercorns. Chop the peeled vegetables coarsely, carrots into 4-8 parts, onions 2-4 parts, potatoes 2-6 parts, tomatoes 2-4 parts. We bring it to half-readiness and add lovage. We partially cut the lovage, throw the rest entirely into the water. Only when the vegetables are ready do we add the peeled fish and tomatoes to the ear. At this moment, a piece of fruit is thrown into the fire. The fish cooks quickly, try not to overcook. When the fish is ready, we take out the scorched fruit pallet from the fire and put it in the ear for just a couple of seconds. We remove the fish soup from the fire and start preparing the spicy dressing. Pour 500 ml of broth (soup) into a bowl, squeeze a head of garlic, grind hot pepper, add vinegar to taste 20-50 ml.

We're setting the table

With the help of a slotted fish soup, all the fish are taken out of the soup into a soup pan or deep baking sheet, vegetables are laid out along the edges. The ear is filtered through cheesecloth or a colander and served with empty broth in a soup bowl. Sharp soup in a bowl. You and your guests choose where to start your meal: with fish or broth, add spice to the broth or dip the fish into the soup.

Country house, pleasant warm evening, ear, you are surrounded by your friends … Enjoy your rest!