Do you have a head after butchering the carp? Don't rush to throw it away if you don't know what to do with it. It makes a very tasty rich broth or ear. The main thing is to know how to cook properly. Step-by-step recipe with a photo. Video recipe.
Thanks to modern chefs, the original recipe has been transformed beyond recognition. Today, you can get an astringent, rich, aromatic and transparent first course not only from pieces of salmon, salmon, carp, pike … A concentrated broth from the head of river carp, which we will talk about today, is excellent. Due to its budget and affordability, such an ear has become more common. But before you start experimenting at home, the following subtleties should be considered.
- So that the dish does not acquire a specific smell from the fish head, it must be marinated in lemon juice in advance.
- Also, there will be no unpleasant odor if you rub your head with salt and leave for 10 minutes before cooking. Then rinse it under water and cook.
- The head of the fish will acquire a piquant taste if marinated in lemon juice before cooking. This procedure will also help get rid of the specific smell.
- The ear will be light and transparent if you rinse your head well, fill it with cool water and let it stand for 1 hour.
- Cook the first course over low heat without boiling off the liquid.
- If some of the liquid has boiled away, do not add new water, because the broth will become cloudy.
- The dish will be more satisfying and rich if you add tail, ridge and fins to the fish head.
- If you want to cook not just a broth, but a full-fledged first hot dish, then while cooking the head, add carrots, potatoes and onions to the pan. This will be enough.
- The spices added to the broth compensate for the lack of vegetables: tarragon, allspice and black pepper, bay leaves, fresh or dried herbs.
See also how to cook fish broth.
- Caloric content per 100 g - 75 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Carp head - 1 pc.
- Allspice peas - 3-4 pcs.
- Salt - 1 tsp or to taste
- Bay leaf - 2 pcs.
- Ground black pepper - a pinch
Step by step cooking boiled carp head, recipe with photo:
1. Before you immerse the carp in the cooking pot and send it to the stove to cook, remove the gills from the carcass. Because they give an unpleasant odor and the former begin to deteriorate. Then do the manipulations described above to remove a specific smell. Although this step is optional. If you don't react badly to smell, you can skip this step.
2. Add bay leaves and allspice peas to the fish-headed pot.
3. Send the pot to the stove and boil.
4. After the broth has boiled, remove the formed foam from its surface.
5. Tighten the heat to the lowest setting. Salt and pepper the broth and cook for 20 minutes. In some cases, 7 minutes is enough to cook the fish, but this depends on its size. Serve the finished broth from the boiled head of carp to the table with croutons or croutons.
See also a video recipe on how to cook fish soup from a carp head.
