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Ruffs and perches fish soup
Using 2 kilograms of fish (1 kilogram of ruffs and 1 kilogram of perches):
3 litres of water, 2 onions, 3-4 root of parsley, bunch of greenery dill, salt and spices to taste.
Ruffs and perches properly wash and gill, remove gills and entrails.
Remove filleted perch without skin and bones. Ruffs and heads of perches, skin and bones pour
of cold water (3 litres), add an onion, root of parsley, salt, spices and boil 2-3 hours till
ruffs boiled soft. Fish filtered through the sieve.
Boil the bouilou, dip the filleted perch in it, boil till ready, put in the plate with dill, pour by bouilon and serve.
Serve separately to fish soup sliced lemon and bunch of greenery on the plate.
Use a mealy of sweet potatoes broth (welded separately in small amount of fish soup) in bouillon to taste.
You may add half of tumbler of dry white wine, during boiling the bouillon to give fish soup expressive taste.
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