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.

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


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


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


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.


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.


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

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