Karelian salmon ear

Karelian salmon ear
Photo: Getty Images
Salmon (head and tail)1 kg1 piecePotatoes4 pieces)Rye flour1 tbsp.Cream 20% fat1 stacktastePepper PeastasteBay leaf4 pieces)dilltaste
  • Servings:
  • Preparation time:15 minutes
  • Cooking time:75 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking

Head (without gills), tail, onion cut into four parts and black pepper pour 1.5 liters of water. Cook after boiling for 30 minutes. Remove the fish and leave to cool. Put the peeled diced potatoes into the broth and cook until ready. While the potatoes are boiling, we remove the fish fillets from the bones and knead them into small pieces with our hands. Pour the flour diluted in a small amount of water into the broth with potatoes and let it boil for 5 minutes. Then put the bay leaf, fish, pour in the cream. Bring to a boil and remove from heat. Sprinkle the ear with dill.

Calorie:415 kcal per serving.

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