Fish soufflé is a delicate dietary product. It can be used both in baby food and in medical nutrition (for stomach diseases). Make a pike perch soufflé - a delicious, mouth-watering dish.
It is necessary
-
- 500 g of pike perch;
- 100 g butter;
- 20 g flour;
- 2 eggs;
- 120 g of milk;
- water;
- salt.
Instructions
Step 1
Peel 500 g of pike perch from skin and bones. Rinse the fillet well under running water and divide it in two.
Step 2
Place half of the fish fillets in a saucepan and cover with water.
Step 3
Boil the pike perch fillets over low heat until tender.
Step 4
Place the boiled fish fillets on a plate and refrigerate at room temperature.
Step 5
Pass the boiled and raw pike perch fillets twice through a finely grated meat grinder.
Step 6
Bring 120 g of milk to a boil.
Step 7
Mix 20 g flour with 0.25 cups cold water until smooth.
Step 8
Combine boiling milk and flour mass. Bring everything to a boil, stirring constantly, and turn off the heat. Refrigerate the resulting sauce.
Step 9
Combine minced fish fillet with flour sauce.
Step 10
Separate the whites from the yolks from 2 eggs. Add the yolks to the fish mass. Cover the dish with egg whites and refrigerate.
Step 11
Melt 50 g of butter, cool slightly and add to the fish mass.
Step 12
Toss the fish fillets with the yolks and butter thoroughly. You should get a homogeneous mass.
Step 13
Whisk 2 egg whites until thick foam forms. Introduce them into the soufflé mixture, stirring gently from top to bottom. Season to taste.
Step 14
Grease the soufflé dish with butter and put the fish mass into it.
Step 15
Cook the pike perch soufflé in a double boiler for 25-30 minutes.
Step 16
Cool the finished soufflé a little, put out of the mold on a plate. Pour melted butter over the soufflé and serve. You can make mashed potatoes or carrots as a side dish.
