Times are hard, throw away food - not Bonthonneau. After cutting the pike fillets remained in my presence fishbone - one piece. Necromancy engage not particularly like, but returned from vacation the family choir chanted - soup-chi-ka soup-chi-ka!
That they have such a tradition, yes. Mock cook.
If the refrigerator will be a pot of soup, he will get round the fridge - they say, again the soup feeee, want delicacies. But it is necessary to leave without the first (hot or cold) as party policy changes immediately and dealt reproachful whispers: what are you, the provider, decided to all of us here with gastritis and ulcers to introduce, so we disagree ...
But back to the pike remains. The skeleton was meaty, but scrape off the meat in the cheese was not a possibility. You could just cook the broth, season zazharki, throw a couple of potatoes and named his fish soup, but did not want to filonit.
Because complex went, in a roundabout way. He built a soup with meatballs.
For him, it took:
· Proper fishbone (my pike)
· Parsley root
· Oat bran or flour
· Herbs and spices
Remains of fishes I boil in a saucepan with a single bulb.
Drain and add to the broth carrot and parsley root.
Skeleton stripped to the bone and got pretty well raw for meatballs.
Blender broke fish with onions, herbs, egg and bran.
Nalepa meatballs. Since the stuffing has been used already boiled, cooking time - five minutes in boiling broth. Straightening taste with salt, pepper, spices and... voila, bon appetit!