Recepty - Bljud Iz Belogo Amura

Strain the broth and return it to the pot. Add potatoes and carrots.

Add the fresh fish chunks and simmer for another 10–15 minutes until the vegetables are soft. recepty bljud iz belogo amura

The head and fins of the white amur produce a rich, gelatinous broth that is incredibly flavorful. Strain the broth and return it to the pot

Fish trimmings (head, tail, spine) plus a few chunks of meat 3 potatoes, cubed 1 onion (whole) and 1 carrot (sliced) Bay leaf and whole peppercorns Fresh dill The head and fins of the white amur

Dry the steaks thoroughly with paper towels. Season with salt and spices. Dredge each piece in flour, shaking off the excess. Heat oil in a heavy skillet over medium-high heat.

Frying creates a crispy exterior that contrasts beautifully with the soft meat. Amur steaks (2 cm thick) Flour for dredging 1 tsp paprika or turmeric (for color) Vegetable oil for frying Instructions:

Simmer the head and tail in water with the onion, bay leaf, and peppercorns for 20 minutes. Skim any foam from the surface.