Do you know how fish soufflé is prepared, as in a kindergarten? The recipe for this incredibly delicious and delicate dish we will present in the materials of this article.
It should be noted that such a product can be prepared not only for an ordinary afternoon snack or dinner, but also serve it as a fragrant snack to the festive table.
Fish souffle, like in a kindergarten: a step by step recipe
In general, there are many ways to prepare such a dish. However, most housewives prefer to use exactly the recipe according to which fish soufflé is prepared, as in kindergartens and elementary school. After all, this particular dish has a special taste and delicate structure.
So what products are needed to make a delicious fish souffle, like in a kindergarten? The recipe for this dish involves the use of:
- fresh-frozen pollock - about 1 kg;
- raw large eggs - 4-5 pcs.;
- large white onions - 1 pc.;
- sunflower oil - about 20 ml;
- long rice - ½ cup;
- butter - 2 large spoons;
- any spices - apply to taste.
Cooking basics
Fish dishes are always prepared very quickly. And the souffle is no exception. But, before baking this product, you should correctly form the base. To do this, gently tighten the skin from freshly frozen pollock, and then wait for its partial thawing. After that, the fish is divided along in half and the ridge with bones is removed. The remaining pulp is spread in a blender bowl and beat in a homogeneous gruel.
After preparing the minced fish, proceed to the processing of the remaining ingredients. The onion is peeled and then finely chopped. After that, put it in a pan with oil and fry until completely transparent.
Having thermally processed the vegetable, it is laid out to the minced meat. In the same dishes add spices to taste, soft butter and beaten chicken eggs. All ingredients are thoroughly mixed (using a mixer).
Heat treatment of the product
How to cook fish soufflé in a slow cooker? To do this, the bowl of the device is well lubricated with cooking oil and spread all the cooked minced meat. At the same time, it is carefully tamped. In this form, the semi-finished product is closed and cooked in baking mode for 35-40 minutes. During this time, the souffle should fully prepare and grasp.
How to serve?
Now you can cook fish soufflé, as in a kindergarten. The recipe for this dish should be recorded in your cookbook.
After the product is prepared, the multicooker bowl is opened and left in this form for several minutes. Having cooled the souffle a little, it is cut into pieces, distributed on plates and served to the table with a slice of bread and herbs.
The most delicious fish souffle in the multicooker: recipe
As mentioned above, fish soufflé can be prepared in many ways. The simplest and fastest option was presented above. But if you want to make a more satisfying and unusual dish, then we suggest using this recipe. To implement it, we need:
- low-fat fish fillet - about 400 g;
- whole village milk - approximately 100 g;
- raw chicken eggs - 3 pcs.;
- large carrot - 1 pc.;
- white onion - 1 head;
- yesterday’s white bread - 1-2 slices;
- sweet pepper - 1 pc. (red);
- any spices - use at discretion;
- sunflower oil - a large spoon;
- fresh herbs and spices - use as you wish.
Making a fish base
Any fish dishes should begin to be prepared by processing the main component. To do this, fresh fillets are thoroughly washed in cool water, and then chopped using a meat grinder or blender. After that, all crusts are removed from yesterday’s white bread and soaked in whole and fat milk (approximately 8-10 minutes). Then onions and sweet pepper are finely chopped with a sharp knife, and the carrots are rubbed on a large grater.
All processed ingredients are placed in a common container and seasoned with spices. They also add one egg yolk, heavily whipped protein and white bread soaked in milk. After that, all products are mixed until smooth. You can use a mixer or a blender for this.
Cooking toppings
To make the souffle at home tasty and original, it is recommended to cook it with the filling. To do this, boil the eggs to a steep state, and then cut into large cubes. Subsequently, finely chopped fresh herbs and a little salt are added to them. All components are thoroughly mixed with a large spoon.
The process of forming a dish
Having prepared the main components, immediately proceed to the formation of the souffle. To do this, take the multicooker bowl and generously lubricate it with sunflower oil. Then ½ part of the fish base is laid out in the dishes and tamped thoroughly. After that, stuffing from eggs and greens is placed on the minced fish. In conclusion, it is covered with the remaining half of the base. Ready-made semi-finished products are equalized with a spoon, and if desired, a beautiful pattern is drawn using a fork.
Heat treatment process
Having laid the ingredients in a bowl, they are immediately closed and cooked in a baking program for 43 minutes. During this time, the fish souffle should grab well and lightly brown.
We serve for dinner
The finished souffle from fish with egg filling is removed from the slow cooker and slightly cooled. After that, it is cut into pieces, carefully laid out on small plates and presented to the table with bread.