Hello, dear readers! To tell the truth, I was going to do fish cutlets, but I realized that the minced meat would be a bit runny, and changed my mind in time. Among the old recipes I found a description, how to cook fish soufflé– the dish is simple, does not require much time and effort and is very delicate in taste. Moreover, the ingredients are almost the same as for the cutlets, only I decided to add carrots.
However, the ingredients can be very different - some add oatmeal, semolina, someone - bell pepper or greens, etc.
Fish fillet - I have pollock, but it could be any other fish - defrosted on the refrigerator shelf (I try to always defrost food this way), washed, dried with a towel and turned together with onions and bread soaked in cream in a meat grinder.
I grated the carrots on a fine grater. I separated the yolks from the whites. Thoroughly mixed the minced meat, carrots, yolks and spices. I beat the whites (they sat in the refrigerator for about fifteen minutes) with a whisk and carefully added them to the minced meat.
In this case, I used a disposable baking dish made of foil, so that I could throw it away later rather than wash it off the fish. I greased the pan butter and poured the prepared mass into it. Bake in an oven preheated to 180 degrees for forty minutes. Ready. Still, it was not in vain that I remembered how to prepare fish soufflé. It is a completely self-contained dish for lunch or dinner; you can use vegetables as a side dish. It can be eaten both hot and cold.
Bon appetit!
Pollock belongs to the class of cod. There are quite a lot of substances useful for humans (for example, Omega-3 and Omega-6), and pollock liver contains more vitamin A than cod liver (very helpful in improving the condition of skin, hair, teeth ). Some time ago, the Federal Fisheries Agency even put forward the cry “Take pollock from the cat” - although the volume of pollock production off the coast of Russia is such that there is enough for both cats and people .
Be sure to include it in your menu dietary soufflé from fish - light, incredible delicious dish Even kids will like it.
Thanks to the introduction of egg whites whipped into a strong foam into the minced fish, the soufflé turns out airy and tender, literally melting in your mouth. And his appearance with a golden brown and crispy crust will whet the appetite of even a well-fed person (tested!)
IN this recipe I used it, but every time I cook this dish with different types of white fish - pike perch, cod or hake.
The recipe and method for preparing fish soufflé is quite simple, and if time is short, this dish always comes to the rescue.
Ingredients:
Preparation:
Step 1. Peel the onion and cut into quarters. Thaw the pollock fillet, wash it, and dry it with a paper towel.
Step 2. Place the prepared ingredients in a blender bowl and grind into minced meat.
Step 3. Add oatmeal, 1 yolk, salt, spices, baking powder to the resulting mass. Grind everything again.
To make the soufflé more juicy, add 1 tbsp to the minced meat. l. natural yogurt or sour cream.
Step 4. Separately, beat the whites with a blender to stable peaks and carefully mix with the minced fish.
Step 5. Fill with prepared minced meat silicone molds for cupcakes.
Step 6. Remaining egg yolk lightly beat and apply with a brush on top of the minced fish.
Step 7. Place the molds on a baking sheet and place in an oven preheated to 180°C for 35-40 minutes until noticeably browned.
Step 8. The finished soufflé can be served as a separate dish, or with a side dish or vegetables. Additionally, you can cook and serve.
This dish can be prepared from any non-fat sea fish. Hake, pollock, cod or pike perch are suitable. The soufflé is prepared quickly, but it turns out light, satisfying and incredibly tasty. Try it - I'm sure you'll like it.
Cook with pleasure, eat for health!
Fish soufflé is a regular children's menu, dietary nutrition and the diet of those who try to eat healthy food. The dish is characterized by the most delicate airy taste, the quality of which entirely depends on the type of base product and the accompaniment chosen for it in the form of additional components, seasonings, spices and other additives.
Preparing a fish soufflé is elementary and every housewife, even those without culinary experience, will cope with the task if they have at their disposal the right recipes and available recommendations.
Many people refuse to cook fish soufflé in the oven, considering the taste of such dishes to be uninteresting and boring. The following recipe will convince skeptics and picky eaters of the opposite, and will allow you to fully enjoy the originality and amazing characteristics of the resulting mouth-watering dish.
Ingredients:
Preparation
Fish, which requires the use of low-fat fish fillets as the basis for preparing a dish: pollock, hake, pike perch, cod. Before grinding the product, you should once again make sure that there are no bones. The taste of the finished dish is very tender and delicate.
Ingredients:
Preparation
In addition to the kindergarten version, you can prepare a dietary fish soufflé as follows: simple recipe in the oven. To bake the dish you will need a pan with a lid or a sheet of foil. If desired or possible, the composition of the dish can be supplemented with herbs, various vegetables, and aromatic spices.
Ingredients:
Preparation
Fish soufflé is a recipe that can be made from ready-made minced meat. It is not forbidden to supplement the proposed composition with vegetables, previously sautéed in a frying pan with oil and crushed to a puree along with the fish mass. Ready dish When serving, add sour cream or garnish with peas.
Ingredients:
Preparation
Prepared fish soufflé from pink salmon, trout or salmon turns out appetizing and very tasty. As a complement to the base product, in this case, broccoli inflorescences are used, which can be replaced with cauliflower, or a suitable vegetable mix, which, like cabbage, needs to be boiled a little or simmered in a frying pan with butter.
Ingredients:
Preparation
Fish soufflé, the recipe for which will be presented next, is prepared from the milt of salmon fish, which for many is a more financially accessible product than the fillet of the red fish itself. The final result will pleasantly surprise you with the amazing tenderness and lightness of the taste of the dish, its harmony and moderate piquancy.
Ingredients:
Preparation
Fish soufflé with rice turns out to be extremely tender and pleasant to the taste if it is made taking into account the recommendations given below and using the suggested proportions of ingredients. When sautéing, you can optionally add grated carrots or finely chopped bell pepper to the onion.
Ingredients:
Preparation
Soufflé from can be not only lean and dietary, but also more piquant, multi-component and refined in taste and composition. The version presented below is worthy of serving not only for an everyday meal, but also for festive table will not take the last place. Parmesan can be replaced with any Swiss cheese.
Ingredients:
Preparation
If desired and if necessary, you can prepare fish soufflé without eggs. The vegetables included in the dish will give the desired texture and tenderness, and the density will be ensured. semolina and pre-cooked rice. In this case, pollock fillet is used, but you can use any other fish by removing the bones.
Ingredients:
Preparation
Fish prepared according to the following recipe is especially useful. In addition to onions, you can add a little chopped zucchini pulp to the minced meat, squeezing out excess moisture, carrots, bell peppers or other vegetables. To prevent condensation from flowing into the container where the dish is being prepared, it should be covered with foil.
Ingredients:
Preparation
Elementary preparation of fish. As a basis for the dish, ready-made minced meat and fillet of any fish are suitable, which, if desired, is supplemented not only with cottage cheese, but also with herbs, carrots, green peas. The dish will be most useful when steamed in portioned molds or a large container.
Ingredients:
Preparation
Fish is one of the dishes on a quick fix, whose taste characteristics are not inferior to more intricate or faster versions. In this case, it is not at all necessary to bother with separating the whites from the yolks. General grinding of the components with a blender is enough to make the texture soft and airy.
The other day I found some pollock fillets in my freezer and decided to experiment and make something interesting and tasty. fish dish for my daughter :) The choice almost immediately fell on the soufflé, because it is light, tender and the children really like it; they eat such food with much more pleasure. I had never made fish soufflé before, but I was guided by the basic principles of preparing this dish - separated egg yolk and white, whipped the white into a thick foam, replaced the flour with a piece of bread, and decided to add carrots :)
So, let's take the fish fillet. We cut it into pieces.
I would like to note that this dish can be prepared from any fish, I’m just preparing only pollock for the child.
Peel the onions and carrots, cut the onions into quarters, cut the carrots in half lengthwise and cut into half rings.
Grind the onions and carrots in a blender. It is quite possible to put everything through a meat grinder.
Add chicken yolk to the onions and carrots.
Now it's time for the fish fillets - into the blender, into the pile :)
Now - a piece of bread. I took the loaf.
Carefully remove the crust from all sides, leaving only the crumb.
We put it in a heap, in a blender with vegetables and fillets :)
Mix everything using a blender.
Beat the whites into a thick foam.
Now we combine the main minced meat and the whipped protein mass.
Mix everything thoroughly and place in molds greased with butter. Place the molds in the multicooker on the steaming rack.
Turn on the “Steam” mode for 30 minutes.
Voila! The soufflé is ready :)
The soufflé turned out incredibly airy and very tasty! I think not only children will appreciate this dish :) In particular, my husband, who tried this soufflé, but until now was quite skeptical about pollock as exclusively Sovdepov cat food, said: “why haven’t you done this before?” ??? Next time cook more" :))
You can use whatever you like as a side dish and dressing:) I offered my daughter a soufflé with boiled vegetables and sour cream.
Bon appetit! :)
Cooking time: PT00H50M 50 min.
Approximate cost per serving: 20 rub.
Fish soufflé is a dish made from egg yolks mixed with fish, to which egg whites, beaten until white, are later added.
Fish soufflé is familiar to most of us who attended kindergarten. It is tender, airy, satisfying with pleasant taste The dish is suitable not only for children, but also for people who care about their health.
It can be cooked with fillings from semolina, rice, cottage cheese, carrots, vegetables and cheese in the oven, microwave, steamed, in a slow cooker, it always turns out airy, tender and very, very tasty.
How to prepare other fish dishes
Today we will prepare fish souffle according to the following recipes:
How to make liver soufflé
We need:
Preparation:
1. Boil the peeled fish. Throw peppercorns, bay leaves, salt into boiling water and cook the fish over low heat for 8 - 10 minutes.
Then place in a colander, separate from the seeds and puree in a blender.
2. Beat the yolks with cream until fluffy using a mixer.
3. Beat the chilled whites with salt until white peaks form.
4. Combine minced fish with cream and mix. Then add the whites and mix lightly. 
Taste for salt and spiciness, add salt and pepper if necessary, stir.
5. Grease the mold with butter and spread the fish mixture, leveling it over the surface. Bake in the oven at 180 degrees for 35 minutes, cool.
We need:
Preparation:
1.First prepare the milk sauce:
2. Wash, peel and boil the fish in salted water. Separate the fillet from the bones and place in milk sauce.
3. Add egg yolks to the fish and blend everything in a blender until smooth.
4. Beat the remaining whites with salt until stiff peaks form and carefully transfer to the minced fish. Gently mix from top to bottom using a spatula or in a blender at low speed.
5. Grease the baking dish with oil and transfer the fish mixture into it. Bake in the oven at 180 degrees for 30 minutes. Leave to cool in the pan and then transfer to a plate.
We need:
Preparation:
1. Lightly boil the fish fillet and chop finely.
2. Purified cauliflower Divide into pieces, rinse and boil in salted water, drain in a colander and blend in a blender along with the fish.
3. Prepare milk sauce (see previous recipe), add egg yolks to it and mix.
4. Combine cabbage and fish mince with milk sauce and mix.
5. Beat the egg white until white foam and carefully mix with the minced meat. Place in greased molds and place in a steamer until done. You can also bake in the oven for 40 minutes at 180 degrees, just place the molds in a baking tray with water.
When serving, drizzle with melted butter.
We need:
Preparation:
1.Cut the fish into small pieces and blend in a blender with egg yolks.
2. Beat the egg whites until fluffy.
3. Add sour cream to the fish, add salt and beat again. Carefully add the whipped whites to this mixture and mix.
4. Transfer the resulting mass into a greased form and put it in the oven.
Pour water into a baking tray, place the soufflé pan in it and bake at 180 degrees for 40 minutes.
We need:
Preparation:
1. Rinse fish fillets and vegetables and place in a steaming container.
2. Pour boiling water into the multicooker bowl and place the container with fish and vegetables, add milk and cook in the “Steam” mode for 15 minutes.
3. After this, blend the fish and vegetables in a blender until smooth, add the egg yolk and mix.
4. Combine the resulting mass with the whipped egg white and mix. Grease the molds with oil and transfer the minced meat. Place the soufflé molds in a steamer container and steam for 20 minutes in a slow cooker.
We need:
Preparation:
1. Cut slices of bread from the crust and soak in milk for 10 minutes.
2. Grind vegetables:
3. In a blender, grind the fish fillet and vegetables, except herbs, until smooth.
4. Add 1 yolk, bread and spices to the minced meat, mix everything again.
5. Beat egg white and add to the minced fish, mix gently, using up and down movements.
6. Prepare the filling for the soufflé: boil two eggs, cut into cubes and mix with chopped herbs.
7. Grease a baking dish with vegetable oil, transfer half of the minced fish, and put the filling on top
and cover with the second half of the minced meat, leveling it over the surface.
8. Place in a preheated oven at 180 degrees and bake for 40 minutes. Serve cold or hot.
We need:
Preparation:
1. Boil pollock and fillet it.
2. Finely chopped onion, fry in vegetable oil.
3. Place the fish on a greased baking sheet and smooth it over the surface.
4. Salt the eggs, season with pepper, pour in milk and stir.
5. Place the fried onion in a layer on the fish and pour over the eggs and milk. Place in the oven for 15 - 20 minutes at 180 degrees.
We need:
Preparation:
1. We fillet the fish and blend it in a blender.
2.Finely chop the greens.
3. Mix the fish with eggs, milk, add some chopped herbs, semolina, salt and pepper and mix thoroughly.
4. Grease the mold with oil, transfer the fish mass, sprinkle on top with grated cheese and bread crumbs. Bake at 170 degrees for 30 minutes.
5. Prepare the salad: bake the peppers in the oven, peel them, remove seeds and chop them. Cut the chili pepper into half rings, mix with pepper and remaining herbs, season with vegetable oil. Serve with fish soufflé.
We need:
Preparation:
1.Finely chop two onions and fry in butter until tender.
2. Soak the bread in milk and blend in a blender with fish and one onion. Break the eggs with a fork and mix with minced fish, add chopped garlic, flour (crumbs) and mix. Divide into 3 parts.
3. For the filling:
4. Mix each filling with some minced fish.
5. Grease the pan with butter, place parchment on the bottom, sprinkle the sides with breadcrumbs and lay minced fish in layers: 1st layer - with pepper,
2nd layer – with parsley,
3rd layer – with carrots.
Lay the layers carefully so as not to mix.
6. Bake in a preheated oven, up to 180 degrees, 1 hour - 1.5 hours. Cool in shape. When the casserole is finished, the edges have pulled away from the pan and the top has browned. Serve both hot and cold.
Bon appetit!
