Ear from Nalim with capers

You will need
  • – 600 g of salim;
  • – 10 olives;
  • – 2 bulbs; – 1 egg;
  • – 1
  • carrot
  • ; –

  • 2 liters of water;
  • – 5 tbsp. spoons of flour;
  • – 1 tbsp butter, capers;
  • – half lemon;
  • – black peas, ground black pepper, laurel.
Instruction
1

Rinse the carcass, gutting it, remove the gills. Leverage and milk set aside. Head with tail cut off, strip fish on fillets, remove skin.

2

Head and tail boil in water, add a whole peeled bulb, allspice, bay leaf, large cut carrot to the pan. Cook for 15 minutes.

3

Pull out the fish, strain the broth, return to the stove.

4

Pieces of fillet scroll in the grinder, in the minced meat pour chicken egg, fill the flour, salt, pepper. Stir the minced meat, form a sausage a couple of centimeters thick, cook it in a boiling broth for 5 minutes. Get her out of the broth, cool, cut her in slices.

5

In the broth, put milk and liver, capers, allspice peas, cook until ready. A couple of minutes before the end of cooking, put the pieces of minced fish in there, add the butter.

6

Pour the finished ear from the palim over deep plates, add the olives and lemon slices.

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