The airy, delicate souffle of fish is a long-standing, but nowhere-gone memory of early childhood. The only fish dish that everyone loves. It is not difficult to cook it, quite quickly, they can always please themselves and their loved ones. In the children's menu, this, in general, is an indispensable option. In addition, all kinds of ideas and variations regarding the ingredients are applicable to it. The products used in the simplest list are certainly tasty and healthy.
How to make souffle from fish
It will take : half a glass of milk or cream, half a kilogram of any fish fillet, egg, salt.
Cooking souffle from fish. Heat the oven immediately to one hundred and eighty degrees. Boil the fish in a small amount of water until fully cooked, you can also do this steamed. If it is marine, salt it carefully. If not a filet is used, but a whole fish, you need to carefully disassemble it after boiling, freeing it from bones. Mashed in a blender. Separate the protein from the yolk, whisk the last slightly with cream and a little salt. Combine with mashed fish, mix. Beat the protein in a steaming foam, adding a pinch of salt. Carefully combine it with creamy fish mass. Arrange it in cookie cutters, place 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 souffle from the fish is slightly browned. Serve immediately.
Brynza fish souffle
It will take: half a kilogram of trout fillet, three hundred grams of sheep’s soft feta cheese, four eggs, onion, two tablespoons of semolina, four tablespoons of mayonnaise, sour cream, cheese.
Grind the fish with a blender, along with feta cheese and onions to a uniform consistency. Add eggs, semolina and mayonnaise. Salt can not be sprinkled: both sea fish and salted feta cheese. Put this mass in 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 fresh vegetable salad and herbs.
Souffle of fish with parmesan
You will need : fish fillet - about two hundred and fifty grams, half a glass of fat cream, two eggs, two tablespoons of grated parmesan, salt, paprika.
Cooking . Separate the squirrels from the yolks. Grind the fish in a blender, mix with cream, yolks, parmesan, paprika and salt. Beat the whites with a small amount of salt and gently mix in the fish mass. Arrange in tins and place them on a baking sheet with hot water in the oven. Bake for twenty minutes at a temperature of one hundred eighty degrees. You can serve immediately, but the cold is delicious.
Souffle from fish diet
You will need: half a kilogram of low-fat fish fillet , a glass of milk, four eggs, salt (a very small amount).
Warm the oven to two hundred degrees. Boil fish, take apart, remove all bones (if you don’t have fillet). Puree. Stir with milk. Lightly salt. Beat the whites to the strongest foam with a pinch of salt. Carefully mix in the fish mass. We grease the baking dish with butter and fill it with future souffle. Exactly thirty minutes later, you can see if it has been baked. It greatly depends on the size of your dish. And still, it’s better not to open the oven before half an hour later. If ready, serve.