Recipe for ruff ear. Calorie, chemical composition and nutritional value.

Hearty fish soup made from perch and ruff with millet

Experienced fishermen advise using as many varieties of fish as possible for fish soup. It is considered ideal to take 2-3 types so that the broth turns out rich and aromatic. The traditional recipe does not include cereals, but millet will make the yushka much more satisfying.

List of ingredients and how to cook fish soup from ruffs with millet:

• ruff - 600 g;
• perch - 500 g;
• water - 3.5 l;
• onions - 2 heads;
• carrots - 1 pc.;
• celery - 1 pc.;
• potatoes - 3 tubers;
• millet - 4 tbsp. l.;
• bay leaf - 2-3 pcs.;
• vegetable oil - 2 tbsp. l.;
• salt and pepper to taste.

Cut the scorpion fish and perches, removing sharp fins and removing scales. Cut the carcasses into large slices; heads and tails can be used for cooking broth. Pour water over the fish, put on medium heat, throw in one whole onion. From the moment of boiling, cook for 15 minutes, then remove the pieces and disassemble them into pulp.

Strain the broth, return to the heat and add the potatoes, cut into cubes, into it. Wash the millet and add to the potatoes. Everything will cook together for 10-15 minutes, so for now you can do the vegetables. Finely chop the onion and carrots, peel the celery and cut into slices. Fry in oil until golden brown, then transfer the sauté into a pan, salt and pepper the dish. Throw bay leaves and peppercorns into the pan.

Return the fish to the pan, and then bring the fish soup to a boil. After turning off the heat, let the stew sit for a while.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Often pieces of fish are left separately and added to each plate when serving. This option is suitable if the ruff soup is prepared for one time.

Scorpionfish ear

Europe | Crimean cuisine | Russia

The Black Sea ruffe or scorpionfish is a very tasty and healthy fish. And not only in a gastronomic sense. According to the testimony of many scientists, scorpionfish, boiled, fried or otherwise prepared for consumption, is a powerful alternative to Viagra. Yes, yes, the Black Sea ruffe has a very positive effect on men's health.

At the same time, the fish is quite dangerous: the scorpionfish is armed with poisonous spines, which, if pricked by them, can cause a lot of unpleasant experiences for an unlucky fisherman or cook. Scorpionfish have tight white meat with a delicate taste; scorpionfish fillets make excellent fish balls. In addition, the sea ruffe, like its freshwater relatives, produces an excellent brew. On this occasion, there is even a saying in Crimea that an ear without a ruff is only half an ear. Today we will share with you a recipe for making scorpion fish soup in the Crimean style, with green apple and egg. This Crimean version of fish soup was prepared especially for our culinary column on Cape Tarkhankut, near the historical Tarkhankut lighthouse, built at the beginning of the 19th century at the westernmost point of Crimea.

Ingredients for 2 liters of fish soup:

• small scorpionfish - 3–4 pcs.;
• large scorpionfish - 2–3 pcs. (usually by number of servings);
• potatoes - 4–5 pcs. medium size;
• onions - 2–3 pcs.;
• garlic - 3-4 cloves;
• winter apple, green - 2–3 pcs.;
• carrots - 2 pcs. medium size;
• dill - a small bunch;
• parsley - a small bunch;
• pink ripe tomato - 1 pc.;
• Yalta onion - 1 pc.;
• Bay leaf;
• chicken egg 1–2 pcs.;
• allspice, peas;
• ground black pepper;
• ground paprika;
• red pepper, ground;
• sea ​​salt.

To prepare the dish you will need: a 4-8 liter cauldron or an appropriately sized pan, if the fish soup is being prepared at home, on the stove; ladle, bowls for ingredients, piece of gauze, colander, fork or whisk, deep plates for serving dishes, small plates for snacks.

Rinse the scorpionfish well under running water, gut it, and remove the gills from large fish. Place the fish in a colander and let drain.

Peel the onions and garlic. Peel and rinse the carrots, divide them into halves lengthwise. Place bay leaf and allspice into a cauldron (or pan - for example from Cristel), add water and add salt. Send to the fire. Wrap a small scorpionfish in a bag of gauze, tie it and send it to the cauldron. Add onions, garlic and carrots there. Bring to a boil, skim off the foam. Cook for 45–50 minutes.

Remove fish, carrots and onions from the fish soup. Wash the apples and place in the cauldron. Peel the potatoes, rinse, divide each potato into 2-3 large slices, and place in the cauldron. Place a large scorpion fish into the cauldron (you can first cut off the tails and fins). Season the fish soup with red and black pepper and salt to taste.

Wash the greens, dry and finely chop. Peel the Yalta onion and cut into feathers. Cut the tomato into slices. Season the onion and tomato with salt. Pepper and vinegar.

When ready, remove the apples from the fish soup (they will become much lighter, and the skin will burst in 1-2 places). Bring the fish soup to readiness (guide by the readiness of the scorpionfish and potatoes; large scorpionfish are usually cooked for about 15 minutes). Remove the fish from the fish soup. Place the chopped herbs into the cauldron and stir. Beat the eggs into a bowl, use a whisk (for example, a convenient whisk from Zwilling) or a fork to lightly beat the eggs and, stirring in a funnel shape, pour in the egg mixture in a thin stream. Remove the soup from the heat and let it brew under the lid for 10 minutes.

Place an apple, a pile of Yalta onions and a slice of tomato on a snack plate. Place a ruff into each serving plate and add fish soup. Serve the dish immediately, hot, with a glass of strong, well-chilled alcohol.

Notes:

• if desired, you can add suneli hops and 100 ml of vodka to the soup;
• also, if desired, for a more spicy taste, at the stage of obtaining the broth, you can drop a bunch of dill stems into the ear (later remove from the ear);
• To prevent the “tail” of the gauze bag from burning, it should be moistened with water and ensure that it is always wet;
• if you are preparing fish soup outdoors, take with you a small log from a fruit tree, at the end of cooking, scorch this log in the fire under the boiler (until charring) and as a final touch, extinguish the burning brand in the fish soup - this will give the dish a smoked taste.

Fish soup with stalked celery and cream

There are not many options for scorpionfish dishes - more often they cook the classic fish soup using step-by-step recipes with photos. It is recommended to pay attention to the soup with celery, seasoned with cream. It combines aromatic herbs that give the stew a unique taste and aroma. Cream makes the broth much more tender. Preparing Black Sea scorpion fish soup requires the following ingredients:

• sea ​​ruffe - 700 g;
• water - 700 ml;
• petiole celery - 150-200 g;
• cream (20%) - 250 ml;
• carrots - 1 pc.;
• leeks - 2 pcs.;
• butter - 30 g;
• basil - several sprigs;
• fennel - 60 g;
• salt - ½ tsp;
• peppercorns - 3-5 pcs.

Before you cook fish soup from ruffs at home, you need to cut them up. For the broth they take bones, the head (the gills should be cut out of it!), fins, and the ridge. The fillet is cut into small slices and left aside for now. Pour in cold water and cook until the fish is done. After 15-20 minutes, you can remove the scorpion fish with a slotted spoon and, after cooling, separate the flesh from the bones.

Return the broth, strained through cheesecloth, to the heat and boil until about 500 ml remains. Grate the carrots, chop the onion and fennel. Heat the oil in a frying pan, fry the vegetables and add them to the broth. Wash and chop the celery stalks and add to the pan. After boiling, add the ruffed fillet and simmer over low heat for another 10 minutes.

5 minutes before the fish soup is ready, pour in the cream, salt and pepper to taste. Bring to a boil and turn off the heat. When serving, add basil leaves.

Recipe with perch

The broth for fish soup should be made from small fish, ruff and perch are perfect, the ratio of small fish and cold water is approximately 1:2.

You will need:

• 0.8 kg of small fish (ruff + perch);
• 1 large onion;
• dill, green onion to taste;
• 1 large bay leaf;
• 3 potatoes;
• 800 g of large river fish (pike + pike perch);
• ½ glass of vodka;
• black pepper (peas);
• parsley root + salt to taste.

Cooking time: 1 hour 20 minutes. Number of calories: 384.

How to cook:

1. Place small fish, onions, roots in a saucepan, pour in two liters of chilled water. When the broth boils, skim off the foam with a spoon and cook for half an hour. Small fish will boil almost completely, so the fish broth is filtered through cheesecloth and the ruffs are thrown away.
2. Cut the prepared river fish into pieces and cook in rich broth. 20 minutes is enough. At the same time, do not forget to remove the foam from the surface of the fish soup.
3. Add chopped potatoes and cook for 10 minutes. Season to taste with salt, black pepper (peas), bay leaf and vodka.
4. Turn off the stove, cover the pan with a lid, and let the soup brew. Serve chopped greens separately.

Features of cutting sea ruffe

It is not immediately clear how to start cutting up a scorpionfish, since it is covered with spines and a thick layer of mucus. It is not necessary to clean the sea ruffe - you can boil it in a gauze bag, and then strain the broth.

However, any fish must be cut, so you will have to remember a few rules:

1. The ruff is covered with mucus, which is difficult to get rid of. First, you need to rub table salt between your palms so that the carcass does not slip out. Next, scald the fish with boiling water and rinse under running water.
2. First of all, use kitchen scissors to cut off the spiny fins and tail. The gills are removed if the head is used for cooking broth. After this, you can remove the scales, moving from the tail to the head, and gut them. It is recommended to do this under water, otherwise the scales will scatter throughout the kitchen.
3. Large sea ruffe is cut into fillets and portioned pieces. There is usually enough flesh in the head, tail and ridge for fish soup. The sirloin can be saved for other dishes.

The river ruffe is also quite prickly, but the sea ruffe contains poison in its needles. Constantly getting stuck on spikes while cutting up a carcass is unpleasant. In addition, swelling of the pricked limb, pain, and even a severe allergic reaction may occur.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Calorie table

Sea ruff is one of the tasty and healthy fish. It is difficult to cut, but using a few tricks, it is easy to peel and cut. Scorpion fish soup has a sweetish taste and viscous consistency.

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Tsar's fish soup made from ruffs, step-by-step recipe

To prepare this divine dish we will need the bare minimum:

• a dozen freshly caught ruffs;
• a dozen small perches;
• heels of large potatoes;
• salt;
• ground black pepper;
• a bunch of greenery - green onion, dill, parsley;
• a drink of good vodka.

Preparing the fish

The cooking process is simple. During a good conversation with good friends, everything somehow happens by itself:

• We just gut the ruffs, remove the insides, rinse with water - there is no need to clean the scales;
• We clean the perches according to all the rules - remove the scales, they come off easily from freshly caught fish, take out the insides along with the gills, rinse with water;

Recommended reading: How to cook tench fish

We arrange the fish by grade - ruff to ruff, perch to perch!