Soufflé is considered a French cuisine dish. Its main ingredient is whipped egg whites. This dish is a sweet dessert, but not required. Soufflé can be made from almost anything, even salmon. The most important condition is the whipped proteins in the recipe, which give the product incredible lightness and melting consistency.
It is necessary
- - fillet of fresh trout or salmon 500 g
- - egg 2 pcs.
- - cream (35% fat) 300 ml
- - cream cheese
- - Red caviar
- - salt 1/2 tsp
Instructions
Step 1
Cut fresh fish into large pieces.
Step 2
Pass the fillet through a meat grinder or chop with a blender.
Step 3
Separate the yolks from the proteins. Beat the latter well into a foam and add salt. Stir in the cream and continue whisking thoroughly until the mass thickens.
Step 4
Add fish to the mixture and mix gently with a tablespoon.
Step 5
Grease the baking dishes with vegetable oil (except for silicone molds), put the resulting soufflé in them.
Step 6
Place the molds in a deep baking sheet and pour about half of the hot water into it.
Step 7
We bake the dish in the oven for 30-40 minutes at a temperature of 180 degrees. The finished soufflé must be cooled and only then removed from the molds.
Step 8
Using cream cheese and a pastry syringe, decorate the soufflé around the edges, and add a teaspoon of red caviar in the middle as an addition.
