Broth is called meat decoction, bones, a bird, fish with roots and spices. Its quality and taste depends on a ratio of water and products and also on preparation duration. Fish pike perch, perches or ruffs broth, from fishes of sturgeon breeds turns out tasty.
It is required to you
- water - 3 l;
- fish - 500-600 g;
- bulb - 1 piece;
- parsley root - 1 piece;
- bay leaf - 2-3 pieces;
- pepper - 3-4 peas.
Instruction
1. Cut the fish prepared for cooking. For this purpose clean it from scales, cut off fins, take out an entrails and gills, remove eyes.
2. Wash out fish. If she large, cut her on small pieces, small it is possible to cook entirely. Place fish pieces, the head and fins in the prepared pan, fill in them with cold water, having added salt. That broth turned out more fragrant, put a root of parsley and onions together with fish at once.
3. Put a pan on fire, bring broth to the boil, and then lower fire. Don't forget to remove the appeared foam. After boiling throw pepper and bay leaf into water. In half an hour take out flank steaks. Continue to cook the head and fins of fish which remained in a pan within twenty minutes if fish small. It is necessary to cook a sturgeon golovizna about an hour.
4. For office of the foam which fell by a bottom pour in a glass of cold water in broth, after that remove the risen foam from a broth surface. Let ready broth stand within half an hour, and then filter it.
5. That fish broth was transparent, it can be clarified granular caviar. Pound fifty grams of caviar before obtaining pasty weight, gradually adding to it cold water. Part the received weight with cold water, pour in it in a glass of hot broth, stir and pour in a half of mix in hot broth.
6. Bring broth to the boil, pour in the second half of mix, again boil broth and you cook on small fire within fifteen minutes. After that let's it stand ten minutes and filter.
7. More economic is the way of clarification of broth egg whites. For this purpose cool it approximately to 50 degrees and filter. Carefully mix five egg whites with cold water. Add this mix to fish broth, stir it and you cook half an hour more at weak boiling.