Soufflé fish. "Adult" recipes

An airy, tender soufflé of fish is an old, but not gone away, 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 ingredients are applicable to it. The products of the simplest list are indispensable and tasty, and useful.

How to cook soufflé fish

It will take : half a glass of milk or cream, half a kilogram of any fish fillet, egg, salt.

Preparation of fish souffle. Oven to warm immediately to one hundred and eighty degrees. Fish boil in a small amount of water until ready, you can do it and steaming. If it is marine, salt it gently. If you are using not a fillet, but a whole fish, you need to carefully disassemble it after brewing, releasing it from the bones. Pure with a blender. Separate the protein from the yolk, the latter slightly whipped with cream and a small amount of salt. Combine with fish puree, mix. Protein beat in a steep foam, adding a pinch of salt. Carefully combine it with creamy fish mass. Spread it on the molds, put them in a deep baking tray filled with water, and immediately into the oven for about twenty minutes. It is necessary that the top of the fish souffle lightly flush. Immediately submit.

Soufflé with fish and cheese

It will take: half a kilogram of trout fillet, three hundred grams of sheep's soft cheese, four eggs, a bulb, two tablespoons of manga, four tablespoons of mayonnaise, sour cream, cheese.

Fish grind with a blender and cheese and onion until smooth consistency. Add eggs, mango and mayonnaise. Salt can not be poured: sea fish, and salted cheese. This mass is decomposed into a la carte, from above put a spoonful of sour cream and bake in a not very hot oven for about half an hour. Sprinkle with grated cheese and allow it to melt in the oven. Serve with a salad of fresh vegetables and herbs.

Soufflé fish with parmesan cheese

It will take : fish fillets - about two hundred and fifty grams, half a glass of fat cream, two eggs, two tablespoons of grated parmesan, salt, paprika.

Preparation . Separate the proteins from the yolks. Fish chopped in a blender, mixed with cream, yolks, parmesan, paprika and salt. Whisk the whites with a little salt and gently mix in the fish mass. Lay out the 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. You can serve immediately, but the cold is delicious.

Soufflé from fish, dietetic

It will take: half a kilogram of fillet of lean fish, a glass of milk, four eggs, salt (a very small amount).

To heat an oven to two hundred degrees. Fish boil, parse, remove all the bones (if you do not have fillets). Pure. Stir with milk. Lightly add salt. Beat the proteins to the strongest foam with a pinch of salt. Carefully place in the fish mass. Form for baking grease with butter and fill with a future souffle. Exactly in thirty minutes you can see if it is baked. It strongly depends on the size of your dish. And still, before half an hour, the oven should not be opened. If it is ready - to serve on the table.