Fish soufflé - general principles of cooking
Even people who are not experienced in cooking know that a souffle is a dish of the softest consistency. From French (namely, this dish came to us from France), the word “soufflé” can be translated as “gentle touch”. Soufflé can be made from any kind of product, taking fish, meat or fruit as a basis. The main ingredient of this dish is beaten egg white. Transformed into foam and introduced into other components, it will give a delicate texture to the soufflé and a light, weightless taste.
Fish soufflé - preparation of products and dishes
A fish souffle can be made from any variety of fish - white and red. However, the following factors are of considerable importance:
- Total absence of bones in fish meat. Carefully remove all the bones before preparing the dish. Even a thin little bone can spoil the taste of a dish.
- Fish must be fresh. For fish soufflés, you can take salted, smoked fish, but it should not be left in any case. If you are buying fresh fish, it should have a neutral smell without the notes of rottenness.
In addition to fish in a souffle, you can add carrots, celery, onions, potatoes.
Fish soufflé recipes:
Recipe 1: Classic Fish Soufflé
Prepare a fresh fish souffle of any kind that can be served to both adults and fastidious kids. To make the fish souffle have a thicker consistency, add bread soaked in milk or cream to the dish.
Ingredients Required:
- Fish fillet 340 grams fresher of any grade
- Egg white 3 pieces
- Milk 120 ml
- Roll 100 grams
- Condiments
Method of preparation:
- Carefully separate the yolks from the proteins. After that, put the whites to cool in the fridge, and you can use the yolks for any other dish.
- Separate the crumbs from the crust, and cover with milk for 10 minutes.
- Fish meat (from which you have previously removed all the bones), using a blender, chop with a bun and spices softened in milk.
- Beat the cooled protein at high speed with a blender or mixer for at least six minutes, adding a little salt. The resulting protein mass using a wooden spoon gradually enter into the minced fish.
- Take the form in which you will cook the souffle, brush it with butter or vegetable oil, and transfer the fish mass with a spoon.
- Cook the fish souffle for about 30 minutes at 180 degrees in the oven.
Recipe 2: Fish Souffle Puff
Souffle can be prepared as a homogeneous mass, and made in the form of layers. Of course, a layered dish wins in terms of aesthetic perception, and making it is not at all difficult.
Ingredients Required:
- Fish fillet 300 grams of any variety
- Egg whites 3 pieces
- Egg yolk 1 piece
- Carrot 2 pieces
- Onion 1 piece
- Russian hard cheese 170 grams
- Dill Fresh
- Spices
Method of preparation:
- Separate the whites from the yolks. Protein let cool for 10 minutes.
- Blender combine fish fillets, egg yolk, spices.
- Carrots and cheese should be grated.
- Peel and shred the onions as small as possible.
- Dill cut.
- Mix onions and carrots in one bowl, cheese and dill in another.
- Turn the proteins that have already cooled down to a protein foam by beating them for five to seven minutes at high speed with a small amount of salt. Gradually introduce them with a spoon into the minced fish.
- The form in which you will cook the souffle, well grease with oil.
- Place half the minced fish on the bottom. Top with a layer of carrots and onions, then - cheese with dill, and on top “cover” the rest of the minced fish. Send the souffle to the oven to cook. Cooking time - 30-35 minutes, temperature - 200 degrees.
Recipe 3: Fish Souffle with Broccoli Cabbage
It is very pleasant to prepare dishes that are not only beautiful and tasty, but also healthy. This recipe is not complicated at all, but the resulting delicacy will not only satisfy the needs of gourmets, but will also delight your body with a set of essential nutrients and minerals.
Ingredients Required:
- Fish fillet 400 grams of red fish varieties
- Egg white 4 pieces
- Egg yolk 1 piece
- Broccoli cabbage fresh 220 grams
- Condiments
Method of preparation:
- Proteins that you have separated from the yolks, you need to put in the fridge for 6-10 minutes.
- Combine fish meat with a blender in minced meat with broccoli and egg yolk. Add spices to the mince to taste.
- Blend a squirrel with a mixer and bring it to a stable foam state and gradually add it to the stuffing using a wooden spoon.
- Grease the soufflé baking mold with butter or vegetable oil, put fish mass into it, and bake for about thirty-five minutes at a temperature of 180 degrees.
Fish soufflé - secrets and tips from the best chefs
- When you separate the whites from the yolks, you need to be careful. If even a little yolk gets to the protein, the foam will not produce the desired airy and thick consistency while whipping.
- It is best to introduce protein foam in two stages. First, add half of the whipped proteins, mix gently with a spoon, and then add the rest.
