Fish souffle as in the garden - recipe

Remember the taste of fish souffle, which we were treated in kindergarten? How tasty it seemed to us then. We can now easily cook the same for our children and at the same time indulge ourselves with the taste of childhood.

How to cook a fish souffle for a child - a recipe like in a kindergarten

Ingredients:

• fillets of pollock - 550 g;
• carrots - 55 g;
• egg - 1 piece;
• milk fat or cream - 110 ml;
• wheat flour - 25 g;
• purified water - 55 ml;
• salt - to taste;
• butter - 10 g.

Preparation

Fillet of pollock is cut into random pieces and placed in a saucepan or frying pan. Carrots are cleaned, we pass through a small grater and we lay it to the fish. We pour in some water and place the dishes on the fire, covering it with a lid. Strain the contents for about fifteen minutes or until the liquid evaporates. Then grind the finished fish pieces with carrots using a blender or let it pass several times through a meat grinder, add the egg yolk and mix.

In milk or cream, dissolve the flour, warm it to a boil and stand on the fire until thick. Then add the butter and pour the mixture to the fish mass. Season the dish to taste salt, add whipped into a thick foam protein and gently mix. You can split the mass once again with a blender to give airiness.

We spread out the mixture in portions or fill it with one large baking dish, put it in a pan or another container of a larger size and pour a little water into it.

Determine the design in a heated to 195 degrees oven for about thirty minutes.

Ready soufflé let's cool a bit and we can serve to the table with fresh vegetables.

Fish soufflé for children in a multivark

Ingredients:

• fillets of pollock - 420 g;
• rice cereal - 65 g;
• eggs - 2 pieces;
• white salad onion - 1/2 pcs .;
• vegetable oil - 10 ml;
• salt - to taste;
• spices - to taste;
• Butter - 20 g.

Preparation

The fillets of pollock are cut into pieces and broken in a blender to a homogeneous mass. We chop the white onions with small cubes, pass it on the vegetable oil until it is transparent and spread it to the fish. Pre-cook rice until ready, whisk a good egg and salt and also add to the fish mass. Season the dish as desired with spices, butter and mix until homogeneous with a mixer.

The capacity of the multivarka is smeared with butter and put the resulting fish mince into it. Cook the souffle for forty minutes, setting the device to the "Bake" mode.

At the end of the cooking process, open the lid of the appliance, let the souffle cool down a little, and then cut into pieces and serve it to the table.