Preparation: Step 1
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Prepare all ingredients for a classic recipe Infinsky soup with trout cream. I almost always take fatty cream, 30%, since I like the rich creamy taste of the soup.
Onions, of course, can be replaced with onions, but the tears in the taste of this dish sounds more noble, but on the easiest one.
Garlic is a controversial ingredient, but when comparing my home, it seemed that it was tastier with it. I take a large clove, or even two.
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Step 2
Cut the trout into several large pieces. My fish is gutted, cleaned and washed, so I did not have to do anything additional. If you have a carcass with your head, then she (head) will go into business, only you will definitely need to remove gills. If your fish is scaly, then you need to clean. By the way, it is removed very easily and quickly.
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Step 3
Bring the water (1 liter) to a boil, add salt, fragrant pepper and lower pieces of fish there. Since my trout is small, it cooked it after a re-boiling water for only 7-8 minutes. After this time, the fish was ready and easily departed from the bone.
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Step 4
In the meantime, the fish is cooked, to do the rest of the ingredients. Clean the garlic and grind. Rinse and cut into half rings, rinse, dry, dry and do not chop largely. By the way, any part is suitable from the bow, except for the very top of the green stems, since they are already thin and dry. But the beginning of the green stem is always thick, juicy and fits perfectly into our ear.
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Step 5
Clean and cut potatoes and carrots. For the soup, I like to cut carrots with thin hemispheres, and not rubbing a grater. But this is not important. Cut the potatoes with a small cube.
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Step 6
Fry chopped carrots and onions for several minutes in ghee. Melted oil can be replaced with cream, olive or vegetable.
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Step 7
Meanwhile, fish have already been welded. Under a sieve or a colander, substitute a bowl and throw a fish with the broth. Put the fish aside — let it cool a little.
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Step 8
Return the broth to the pan and add potatoes and onion-carrot roasters there. Bring everything to a boil and cook for about 7-10 minutes until the potatoes are ready.
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Step 9
Remove the skin from the slightly cooled fish and separate from the bones. Put the fillet into small pieces. There is no need to smell, otherwise everything will turn into porridge.
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Step 10
Cut the chili pepper in small pieces. I always buy quite a lot of this pepper in the season and just freeze. Very convenient: I bought cheaply, and pepper at hand all year round. I use about a third pod in the soup. I don't choose seeds. This ingredient is strictly to taste and desire.
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Step 11
Add cream, pieces of trout in the ear in the ear and bring to a boil.
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Step 12
After that, immediately add a little salt and black pepper, garlic, dill, as well as chili pepper. Boil everything over low heat for 2 minutes and turn off. Give your ear to stand like 10 minutes, relax all the tastes.
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Step 13
Everything, our ear in Finnish with trout cream according to a classic recipe is ready! She does not require any additions. Pour on plates and invite everyone to the table. Bon appetit!
