The airy, tender fish soufflé is long-standing, butnowhere left memories of early childhood. The only fish dish that everyone loves. It is easy to prepare it, rather quickly, they can always please both themselves and their loved ones. In the children's menu, this is, in general, an indispensable option. In addition, all sorts of ideas and variations regarding ingredients are applicable to it. The products used in the simplest list are by all means delicious and healthy.
How to cook fish souffle
It will take: half a cup of milk or cream, half a kilogram of any fish fillet, egg, salt.
Cooking souffle fish. The oven to warm immediately to one hundred eightydegrees Boil the fish in a small amount of water until ready, you can do it for a couple. If it is sea, salt it carefully. If not fillet is used, but whole fish, after boiling it is necessary to carefully disassemble it, freeing it from bones. Pureen blender. Separate the whites from the yolk, whisk the latter slightly with cream and a small amount of salt. Combine with fish puree, mix. Beat the protein in a cool foam, adding a pinch of salt. Carefully connect it with a creamy fish mass. Spread it in molds, put them in a deep pan filled with water, and immediately into the oven for about twenty minutes. It is necessary that the top of the fish soufflé be slightly reddened. Serve immediately.
Fish Souffle with Cheese
It will take: a pound of trout fillet, three hundred grams of soft sheep cheese, four eggs, an onion, two tablespoons of semolina, four tablespoons of mayonnaise, sour cream, cheese.
Grind the fish with a blender and cheeseonions until smooth consistency. Add eggs, semolina and mayonnaise. You can not pour salt: both sea fish and salty brynza. This mass is decomposed into portioned tins, put a spoonful of sour cream on top and bake in a not very hot oven for about half an hour. Sprinkle with grated cheese and let it melt in the oven. Serve with a salad of fresh vegetables and herbs.
Fish Souffle with Parmesan
It will take: fish fillet - about two hundred and fifty grams, half a cup of heavy cream, two eggs, two tablespoons of grated parmesan, salt, paprika.
Preparation. Separate the whites from the yolks.Grind the fish in a blender, mix with cream, yolks, parmesan, paprika and salt. Beat whites with a small amount of salt and gently mix in the fish mass. Arrange in molds and put them on a baking sheet with hot water in the oven. Bake for twenty minutes at a temperature of one hundred and eighty degrees. Serve immediately, but also cold tasty.
Dietary fish souffle
It will take: a pound of lean fish, a glass of milk, four eggs, and salt (a very small amount).
Heat the oven to two hundred degrees.Boil the fish for a couple, disassemble, remove all the bones (if you do not have a filet). Puree. Stir with milk. Lightly salted. Beat the whites until the strongest foam with a pinch of salt. Stir gently into the fish mass. Grease the baking dish with butter and fill it with a future soufflé. Exactly thirty minutes later you can see if it was baked. It strongly depends on the size of your plate. Still, it’s better not to open the oven in less than half an hour. If ready - serve.
