Fish souffle - a regular for children's menu, dietary nutrition and diet of those who try to eat healthy food. The dish is characterized by a delicate airy taste, the quality of which depends entirely on the type of the base product and the accompaniment chosen in the form of additional ingredients, seasonings, spices and other additives.
How to cook fish souffle?
Fish souffle is prepared elementary and every hostess who does not even have a culinary experience will cope with the task if the correct recipes and available recommendations are available.
- For soufflé fish, take the product in the form of a fillet or carefully clean entire bones from the bones.
- Fish pulp is grinded in a blender in raw form or after a brief digestion for a couple, focusing on the tips of the selected recipe.
- Fish puree is supplemented with yolks, additives in the form of raw or salted onions, carrots, other vegetables.
- In a flavored base, the whipped whites are mixed and the dish is baked 30-40 minutes at 180-200 degrees without opening the oven door.
- Particularly useful and tender is a souffle for steaming, which can be cooked in a double boiler, multivark or in a vessel with boiling water, placing a deep form in it.
Fish souffle in the oven - recipe
Many refuse to cook soufflé from fish in the oven, considering the taste of these dishes uninteresting and boring. The following recipe will convince skeptics and fastidious eaters in the opposite, and will allow to fully enjoy the originality and stunning characteristics of the appetizing food obtained.
Ingredients:
- fish fillets - 0,5 kg;
- eggs - 5 pcs .;
- white bread - 2-3 slices;
- milk - 0.5 cup;
- onions, carrots and sweet peppers - 1 pc .;
- vegetable oil - 1 tbsp. a spoon;
- green onion, dill and parsley - 0.5 bunch each;
- salt, pepper, spices.
Preparation
- Bread is soaked in milk.
- Grind carrots, onions, peppers, fish and grind the blender.
- Add soaked bread, 2 yolks, seasonings and spices, once again whisk, stir whipped 2 squirrels.
- In the oily form lay half the fish mass.
- Boil, clean and finely chop 3 eggs, mix with shredded herbs, distribute from above.
- Lay out the remaining fish base, level.
- Bake fish soufflé in the oven at 180 degrees 40 minutes.
Fish souffle as in the garden - recipe
Fish souffle as in a kindergarten is a recipe requiring the use of low-fat fish fillets as a basis for cooking dishes: pollock, hake, pike perch, cod. Before grinding the product, you should once again be convinced of the complete absence of bones. The taste of the prepared dish turns out to be very gentle and delicate.
Ingredients:
- fish fillets - 0,5 kg;
- egg - 1 piece;
- milk - 100 ml;
- water 50 ml;
- carrots - 1 piece;
- butter - 1 teaspoon;
- flour - 2 tsp.
- salt.
Preparation
- Slice the fish, add grated carrots, water and add 10-15 minutes.
- Grind the ingredients in the blender by adding the yolk.
- Mix the milk with flour, warm it to a boil and thicken, add butter, spread to the fish.
- Stir the protein, put it into shape and prepare a fish baby souffle for a couple in a double boiler, multivark or in a pot of water.
Dietary fish souffle - recipe
In addition to the kindergarten option, you can prepare a diet soufflé from fish using the following simple recipe in the oven. To bake the dish you need a form with a lid or a sheet of foil. If desired, or if possible, the composition of the dish can be supplemented with herbs, various vegetables, aromatic spices.
Ingredients:
- fish fillets - 0,5 kg;
- eggs - 4 pieces;
- milk - 250 ml;
- salt, pepper, Italian herbs, butter.
Preparation
- Fish fillet is cooked for a couple of 7 minutes.
- Grind the product in a blender, adding milk, yolks and spices.
- Stir in whisked whites until the peaks.
- Transfer the resulting mass into an oiled form, cover with a lid or tighten with foil, bake a fish diet souffle at 220 degrees 30 minutes.
Souffle from minced fish in the oven
Soufflé from fish is a recipe that can be made from a ready-made stuffing. It is not forbidden to supplement the proposed composition with vegetables previously rescued in a frying pan with butter and ground to a puree state along with the fish mass. Ready meals are served with sour cream or garnish with peas.
Ingredients:
- fish mince - 0,5 kg;
- eggs - 2 pieces;
- milk - 250 ml;
- butter - 50 g;
- salt, spices for fish.
Preparation
- Fish minced meat is placed in a saucepan or frying pan, add a little water and allow 15 minutes or until the moisture evaporates.
- Add the milk mixed with yolks with the addition of salt and seasonings, stir in soft butter and beaten up proteins until the peaks.
- Bake a soufflé of minced fish oil in oily form for 30 minutes at 200 degrees.
Soufflé with red fish
Appetizing and delicious is the cooked fish soufflé made from pink salmon, trout or salmon. In addition to the base product in this case, inflorescences of broccoli are used, which can be replaced with cauliflower, or a suitable vegetable mix, which, like cabbage, needs to be boiled or put on a frying pan with butter.
Ingredients:
- red fish - 0,5 kg;
- broccoli - 1 head;
- eggs - 3 pieces;
- cream - 150-200 ml;
- salt, pepper, nutmeg, fresh herbs.
Preparation
- Boil broccoli inflorescences for 2 minutes, allow to drain.
- Grind vegetable with fish in a blender, adding yolks.
- Stir in cream, salt, pepper, nutmeg.
- Finish the preparation of the base by adding whipped before the peaks of proteins.
- Transfer the mass into an oiled form and send it for 30 minutes to the oven heated to 180 degrees.
Soufflé from milk of salmon fish
Fish souffle, the recipe of which will be presented next, is prepared from milk of salmon fish, which for many people are more financially accessible product, rather than the fillets of the redest fish. The final result will pleasantly surprise by the tremendous tenderness and ease of taste of the dish, its harmony and moderate piquancy.
Ingredients:
- milk - 0,5 kg;
- shallot onion - 1 piece;
- eggs - 2 pieces;
- fatty cream - 50 ml;
- lemon juice - 20 ml;
- salt, pepper, herbs.
Preparation
- Milk is ground with a blender, after which it is mixed for several minutes with a fork, periodically removing the films wound on it.
- Add crushed onions, cream, yolks, lemon juice, salt and pepper.
- Stir gently whisked up the peaks of proteins, shift the mass into oiled forms.
- Prepare a fish souffle in the oven at 180 degrees 30 minutes.
Fish soufflé with rice in the oven - recipe
Extremely gentle and pleasant to taste, fish soufflé with rice is produced if it is done taking into account the recommendations given below and using the proposed proportions of ingredients. To the bulb when passevrovke you can optionally add grated carrot or finely chopped Bulgarian pepper.
Ingredients:
- fish fillet - 800 g;
- eggs - 4 pieces;
- onion - 1 piece;
- boiled rice - 1 glass;
- butter - 50 g;
- salt, spices for fish.
Preparation
- Onion is cut and fried with a small amount of oil until it is clear.
- Fish fillets are ground in a blender, adding salted onions, yolks and seasoning with salt.
- Interfere rice, proteins, shift the mass into a mold, spread out pieces of oil.
- Bake a souffle for 40 minutes at 200 degrees.
Soufflé from boiled fish
Soufflé from boiled fish can be not only lean and dietary, but also more piquant, multicomponent and refined to taste and composition. The following version is worthy of giving not only to a casual meal, but at a festive table will take not the last place. Parmesan can be replaced with any Swiss cheese.
Ingredients:
- boiled fish (salmon) - 400 g;
- eggs - 8 pieces;
- chopped green onions - 4 tbsp. spoons;
- flour - 6 tbsp. spoons;
- butter - 200 g;
- milk - 400 ml;
- tomato paste - 2 tbsp. spoons;
- oregano - 1 teaspoon;
- Parmesan - 50 g;
- salt pepper.
Preparation
- Portion forms are oiled and sprinkled with grated parmesan.
- Onions are fried onions and flour for 2-3 minutes.
- Pour in the milk, add the herbs, salt, pepper, paste, warm up a minute.
- Lay fish, yolks, grated cheese and whipped whipped proteins, mix.
- Sprinkle the dish with cheese and bake 30 minutes at 190 degrees.
Lean fish souffle
If desired and if necessary, you can prepare a fish souffle without eggs. The necessary texture and tenderness will be given to the dish in the vegetables, and the density will be provided with semolina and pre-cooked rice. In this case, pollock fillets are used, but you can take any other fish by removing the bones.
Ingredients:
- fillets of pollock - 800 g;
- rice - 100 g;
- manga - 2 tbsp. spoons;
- onions, carrots and potatoes - 1 pc .;
- garlic - 2 teeth;
- salt pepper.
Preparation
- Crush the fish with the chopped and sliced small vegetables with a blender.
- Add rice, semolina, salt, pepper, mix and transfer to oiled with vegetable oil form.
- Prepare fish souffle from pollock at 180 degrees 40 minutes.
Fish souffle steamed - recipe
Particularly useful is the fish souffle prepared on the following recipe for steaming . In addition to onions in mince, you can add a little chopped pulp of zucchini, squeezing out excess moisture, carrots, sweet peppers or other vegetables. To prevent condensation from flowing into the container where the dish is prepared, it should be covered with foil.
Ingredients:
- fish fillets - 0.5 kg;
- eggs - 2 pieces;
- white loaf - 100 g;
- onion - 0,5 pieces;
- milk - 75 ml;
- salt, seasonings.
Preparation
- Soak bread in milk, put together with slices of fish, onions and yolks in a blender and grind to a pasty texture.
- Beat with a pinch of salt until the peaks are squirrels, intervene neatly into the fish mass.
- Season the resulting base to taste, transfer the steam cooker into the container to cook the cereals and cook for a couple of 30 minutes.
Fish souffle in a multivariate - recipe
Elementary is preparing a fish souffle in a multivark . As a basis for the dish, ready-made minced meat and fillet of any fish, which, if desired, is supplemented not only with cottage cheese, but also with herbs, carrots, green peas. The most useful food will be when cooking it for a couple in batch molds or large capacity.
Ingredients:
- fish fillets - 0.5 kg;
- eggs - 2 pieces;
- cottage cheese - 150 g;
- salt, pepper, seasoning, oil.
Preparation
- Fish fillets are ground in a blender until uniform.
- Add yolks, cottage cheese, salt, pepper, once again carefully treated with the device.
- Beat the mixer until tight peaks of the protein, adding a pinch of salt, interfere with the fish base.
- Lay out a lot of oily containers, place them on a grate for steaming and cook in the steam mode for 20 minutes.
Fish souffle in microwave oven
Fish souffle in the microwave - one of the dishes in a hurry, the taste characteristics of which are not inferior to more intricate or quick versions. In this case, it is not necessary to mess with the separation of proteins from the yolks. General grinding of the components of the blender is enough to make the texture become tender and airy.
Ingredients:
- fillets of fish - 350 g;
- eggs - 2 pieces;
- cream - 200 ml;
- parsley or dill - 2 branches;
- salt, pepper, oil.
Preparation
- Cut the fish into slices, cut the greens and, together with the eggs and cream, grind the blender.
- Season the fish mass, shift it into a suitable oiled form and prepare in a microwave oven at a power of 400 W for 10 minutes.