Delicious and healthy fish soufflé will not leave your family and friends indifferent. This dish is dietary and diversifies the diet of children and weight watchers. The main secret of this dish is the addition of whipped proteins to the minced fish, which makes the soufflé airy and tender.
It is necessary
-
- 1 kg of fish (hake
- cod
- pangasius
- pike);
- Bay leaf;
- black peppercorns;
- 200 ml of cream;
- 4 eggs;
- salt and pepper to taste;
- dill greens;
- a piece of butter.
Instructions
Step 1
Clean and gut the fish. Then rinse it under running water and pat dry with a paper towel. Put the fish in boiling water, bring to a boil and remove the foam. Add bay leaves and a few black peppercorns. Boil the fish after boiling over low heat for 7-10 minutes.
Step 2
Remove the boiled fish from the pan and let the water drain. Cool slightly. Then separate the fillet from the bones and cut into small pieces. Mince the fish twice or grind in a blender until puree.
Step 3
Crack the eggs and separate the whites from the yolks. Place the proteins in the refrigerator for 30 minutes. Beat the cooled proteins with a mixer until an airy mass is formed.
Step 4
Combine the egg yolks with the cream and beat with a mixer until frothy.
Step 5
Add whipped yolks with cream to the minced fish and mix thoroughly. Gently add whipped whites, salt and pepper to taste into the resulting mass and stir slowly.
Step 6
Take a fireproof baking dish and brush it with a lump of butter. Gently spoon out the fish mass and smooth with a spatula.
Step 7
Preheat the oven to 180 degrees and place the fish soufflé dish in it for 45 minutes.
Step 8
Serve the finished fish soufflé cut into portions. Top with sour cream and sprinkle with finely chopped dill. Fish soufflé can be served as a separate dish or with a side dish. Use mashed potatoes or boiled cauliflower as a side dish. Bon Appetit.
