Tasty and easy to prepare ear from pink salmon. For vegetables, you only need onions and potatoes.
Cooking time 40 minutes
Water 2 l
Pink salmon 1 piece
Potatoes 3 pcs
Onion 1 pc
Bay leaf 2 pcs
Salt 1/2 tsp
Pepper to taste
Peel and wash the pink salmon.
Cut off the head, remove the gills. Cut off the tail and belly.
Divide the carcass into two parts and remove the ridge.
Put the backbone, head, tail, abdomens and onion into a saucepan.
Pour cold water and cook until boiling. Skim off the foam.
Remove bones from fillets.
Strain the broth, separate the meat from the bones from the tail and head.
Peel the potatoes, add diced potatoes and bay leaves to the clear broth.
Add the pink salmon fillet.
Add salt and pepper to taste. Cook over medium heat, 15 minutes until potatoes are tender.
The pink salmon ear is ready. Pour into plates and serve.