Fish souffle is deliciously tender and dietary product. It can be used both in medical nutrition and in children's nutrition. As a side dish, a mashed potatoes and a salad of fresh vegetables are perfect. Let's find out the recipes for preparing a fish souffle.
Fish souffle in the oven
Ingredients:
- fillets of fish - 300 g;
- egg - 1 piece;
- salt - a pinch;
- cream - 100 ml;
- semolina - 1 tbsp. a spoon;
- cream cheese - to taste.
Preparation
To cook fish souffle, the filet is thawed, washed and cut into small pieces. Grind them in a blender to a homogeneous state. Now take a chicken egg and whisk it well with a mixer, add cream, salt and semolina. All carefully mix. In a bowl with a creamy-egg mixture, spread the crushed fish fillet and knead with a spoon. Spoon a little cakes on a baking tray and bake at a temperature of 160 degrees to light brown. Then take the soufflé, cool and grease the top with cream cheese.
Fish soufflé in a double boiler
Ingredients:
- pike perch - 500 g;
- butter - 100 g;
- flour - 1 tbsp. a spoon;
- egg - 2 pieces;
- milk - 120 ml;
- salt - a pinch;
- water - 50 ml.
Preparation
Another simple way how to cook a fish souffle. We clean fish from the skin and bones. Fille thoroughly washed under cold water and gently split it into two parts. Half of the fish fillets are put in a saucepan and filled with water. Boil the pike perch on low heat until cooked. After that, lay the fish on a plate and cool it. Now we twist through the meat grinder boiled and raw fillets of pike perch. Pour milk into the bucket and bring it to a boil. Mix the flour with cold water until smooth and add it gently to the hot milk. We bring everything to a boil, stirring constantly, and then turn off the fire.
Ready sauce is cooled and mixed with fish minced meat. Separate the yolks from the proteins and add them to the fish mass together with the melted butter. The container with egg whites is closed with a lid and placed in the refrigerator. Then carefully beat them until a thick foam appears and add to the mass for the souffle, gently stirring everything from top to bottom. Solim and pepper to taste. The form of the steamer is lubricated with oil and we put fish dough into it. We cook the fish souffle for a couple for 30 minutes. Finished dish a little cool and put out of the form on a plate. We pour on the souffle with melted butter and serve it to the table.
Fish souffle in the multivark
Ingredients:
- fish fillet - 600 g;
- mayonnaise - 1 tbsp. a spoon;
- sour cream - 1 tbsp. a spoon;
- bulb - 2 pieces;
- egg - 2 pieces;
- flour - 3 tbsp. spoons;
- bread - 1 piece;
- salt, pepper - to taste;
- milk;
- vegetable oil.
Preparation
Fish fillet is carefully processed and washed. We clear the onion from the peel, and white bread soaked in milk. In the bowl of the blender we lay the fillet, onion, bread, sour cream, eggs, add flour, homemade mayonnaise , salt and pepper. Grind everything for 5 minutes to a homogeneous consistency. We lubricate the cup of the multivark oil, lay out the prepared fish mass and set the "Bake" program for 1.5 hours. After the time has elapsed, switch to "Preheat" and cook another 15 minutes.
Fish soufflé with cream
Ingredients:
- cod - 500 g;
- salt - a pinch;
- egg - 3 pieces;
- rosemary - 1 branch;
- arugula - 50 g;
- cream - 100 ml.
Preparation
Tresku put together with rosemary in cold water, bring to a boil, after which the water is drained. Pieces of fish are transferred to the bowl of the blender and crushed to homogeneity. Whisk the whipped with salt to a thick foam. Mix the yolks with cream and add to the fish. Rukkolu grind and connect with cod. Now to the fish carefully lay out the whipped whites and mix. Forms for baking grease with butter, lay out the fish mass and bake at 200 degrees 20 minutes.