2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Airy, most delicate fish soufflé - old, but not gone anywhere memories of early childhood. The only fish dish that everyone loves. It is not difficult to prepare it, quite quickly, you can always please both yourself and your loved ones. In the children's menu, this is, in general, an irreplaceable option. In addition, all sorts of ideas and variations regarding ingredients are applicable to it. The products used in the simplest list are sure to be both tasty and he althy.
How to make fish soufflé
You will need: half a glass of milk or cream, half a kilogram of any fish fillet, egg, s alt.
Cooking fish soufflé. Preheat the oven immediately to one hundred and eighty degrees. Boil the fish in a small amount of water until fully cooked, you can do it for a couple. If it is marine, s alt it carefully. If not a fillet is used, but a whole fish, after boiling, it is necessary to carefully disassemble it, freeing it from the bones. Puree with a blender. Separate the protein from the yolk, beat the latter lightly with cream and a little s alt. Combine with fish puree, mix. Beat the protein in a steep foam, adding a pinch of s alt. Carefullycombine it with a creamy fish mass. Arrange it in molds, put them in a deep baking sheet filled with water, and immediately into the oven for about twenty minutes. It is necessary that the top of the fish soufflé is lightly browned. Serve immediately.
Fish soufflé with cheese
You will need: half a kilogram of trout fillet, three hundred grams of soft sheep cheese, four eggs, onion, two tablespoons of semolina, four tablespoons of mayonnaise, sour cream, cheese.
Grind the fish with a blender along with cheese and onion until smooth. Add eggs, semolina and mayonnaise. S alt can not be poured: both sea fish and s alted cheese. Put this mass into portioned molds, 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 a salad of fresh vegetables and herbs.
Parmesan fish soufflé
You will need: fish fillet - about two hundred and fifty grams, half a glass of heavy cream, two eggs, two tablespoons of grated parmesan, s alt, paprika.
Cooking. Separate whites from yolks. Grind the fish in a blender, mix with cream, yolks, parmesan, paprika and s alt. Whisk egg whites with a little s alt and gently fold into fish mixture. Arrange in molds and put them on a baking sheet with hot water in the oven. Bake for twenty minutes at a temperature of one hundred and eighty degrees. Serve immediately, but also cold.delicious.
Diet fish soufflé
You will need: half a kilogram of lean fish fillet, a glass of milk, four eggs, s alt (very small amount).
Preheat the oven to two hundred degrees. Boil the fish for a couple, disassemble, remove all the bones (if you do not have a fillet). Puree. Mix with milk. S alt lightly. Beat egg whites until stiff peaks with a pinch of s alt. Carefully fold into the fish mixture. Lubricate the baking dish with butter and fill the future soufflé. Exactly thirty minutes later, you can see if it's baked. It depends a lot on the size of your bowl. And still, it is better not to open the oven before half an hour. When ready, serve.
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