If you are tired of the usual baked and fried fish, fish cutlets and soups, then repeat one of the fish souffle recipes in the oven. Airy and delicate, it is worthy of a place in the restaurant menu, even considering that it's easy to prepare.
Fish souffle - recipe
Do you like a combination of cream cheese and red fish? Then this fish souffle is for you. In it, the fillet of smoked salmon is beaten with cheese and eggs, and then they send the snack to bake and serve immediately after cooking.
Ingredients:
- butter - 35 g;
- flour - 25 g;
- milk - 310 ml;
- cream cheese - 95 g;
- eggs - 3 pieces;
- smoked salmon - 85 g;
- 1/2 peel of lemon;
- greens of dill - 2 tsp.
Preparation
In the melted butter, save the flour and fill it with milk. Let the sauce cook until thick, and then beat it with cream cheese and egg yolks. Fish fillet can be finely chopped, and can be turned into minced meat and mix it with the resulting sauce. When the sauce is cooled to warm, combine it with zest and greens, add salt. Separately turn the whites of the three eggs into a foam and gently combine it with the sauce. Distribute the resulting mass on oiled forms and place them in a water-filled baking sheet. Souffle from minced fish is cooked in a preheated to 200 degrees oven for 15 minutes. Add the finished dish to slices of fish and serve with sour cream.
How to cook fish souffle at home?
This recipe uses the pulp of lean white fish, ideally suited to the diet menu. If you cook such fish soufflé for children, then exclude mustard from it, and instead of cheddar use less fat cheeses, or completely remove them from the recipe.
Ingredients:
- fillets of white fish - 760 g;
- butter - 25 g;
- flour - 15 g;
- milk - 240 ml;
- mustard dry - 1 teaspoon;
- grated cheddar - 45 g;
- eggs - 3 pcs.
Preparation
Boil the fish fillet steamed and turn it into minced meat. Make a white sauce by combining butter with flour and milk. Cook the sauce until thick, add the mustard with the cheese and mix it with the fish mince. Add the egg yolks to the mixture, whisk the whites into the foam separately. Mixing the foam with the mass for the soufflé, distribute it all over oiled molds, put them in a pan with cold water (the water should cover the molds by half) and bake for half an hour at 180 degrees. Souffle served immediately after baking, accompanied by a salad or baked vegetables.