Airy fish soufflé

European cuisine

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Description Products Steps

Fish souffle is just the case when boring ordinary fish can be turned into something airy, tasty, with a creamy aroma. This fish dish immediately takes a huge step from home cooking and takes its place on the restaurant table. The cooking technique contributes to this, although the principle of working with soufflé is approximately the same as in desserts. One thing is for sure - fish soufflé will surprise family, guests and friends.

1. Calories
   229,92 kcal
2. Protein
   12,25 gram
3. Fat
   6,48 gram
4. Carbohydrates
   3,21 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Butter

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   15 g
2. Fish

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   600 g
3. Milk

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   220 ml = 220 g
4. Wheat flour bakery

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   2 tbsp. l. = 30 g
5. Chicken egg

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   2 pcs. = 120 g
6. Salt

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   to taste
7. Black pepper ground

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   to taste

Steps:

1. 
   Prepare all the products on the list. Clean the fish from scales, fins, entrails and wash. Set out the necessary utensils you will be working with.
2. 
   Cut the fish into pieces and boil in salted water for 20 minutes. Then separate the pulp from the bones and grind in a blender.
3. 
   Fry the flour in a frying pan until golden brown, add warm milk, stir. Place this milk sauce and the yolks into the fish. Add salt and pepper, stir.
4. 
   Beat the egg whites until foamy, add to the fish and stir. Grease the mold with butter, pour the mixture into them, and level. Place pieces of butter on top. Bake for 30 minutes at 180 degrees.
5. 
   Serve fish soufflé in portions. Add sour cream or sauce to it according to your taste. Garnish with a sprig of dill and sliced ​​tomatoes.

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