Red fish souffle in the oven

Tender and healthy red fish souffle. Fish is a useful and valuable product that should be in everyone's diet at least twice a week. Souffle diversifies the menu of fish dishes. It is ideal for baby food. After all, fish contains easily digestible protein, is rich in calcium and phosphorus, necessary for a growing organism. The most important component of the dish is egg whites, they make the souffle airy and tender. Neither adults nor children will refuse a fish souffle with a soft creamy taste.

Julia

The author of the recipe

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Composition / ingredients

servings:

Red Fish (Any kind of red fish: salmon, chum salmon, salmon trout. Yes, in general, any fish to your taste.)

420

Eggs

Hard cheese

Salt

to taste

Cream (10%)

150

Lemon juice

Nutmeg

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 44 % 14 g

Carbohydrates 13 % 4 g

220 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients.
Step 2:
I used a pre-prepared salmon fillet for the souffle. If the fish is whole, then we wash it, dry it, cut off the head and tail, cut along the ridge, free it from skin and bones. Fillet cut into pieces and grind in a blender.
Step 3:
Eggs are carefully divided into yolks and whites. We put the proteins in the refrigerator.
Step 4:
Add the yolks to the minced fish, whisk again.
Step 5:
Pour in the cream, whisk a little. The result is a very tender minced meat of a puree-like consistency.
Step 6:
Grate the cheese on a fine grater.
Step 7:
Combine the minced meat with grated cheese, lemon juice, add nutmeg and salt. Mix everything well.
Step 8:
Beat the cooled proteins at medium speed of the mixer to a dense, thick foam. In the process of whipping, add a pinch of salt.
Step 9:
We introduce the whipped whites into the minced fish in parts, mix gently with a spatula.
Step 10:
It turns out a tender, "airy" fish mass.
Step 11:
Lubricate the prepared molds with vegetable oil, carefully spread the minced meat. During baking, the souffle will increase in volume, so we fill the forms with 2/3 of their height.
Step 12:
Bake the souffle in a preheated 180 degree oven for 25-30 minutes until lightly browned. During cooking, the oven should not be opened so that the souffle does not settle.
Step 13:
It is better to serve the finished souffle right away while it holds its shape. Enjoy your meal!

The quality of the souffle depends on how the whites are whipped. To get a lush protein foam, you need to take fresh eggs and be sure to exclude even a drop of yolks from getting into the proteins. Then the proteins will be well whipped.
Just cooked hot souffle is very tender, after cooling it will have a denser structure. A steamed souffle will be especially tender.
Any red fish is suitable for making souffle. You can, of course, use any fish, but, in my opinion, the souffle turns out to be tastier from red fish.
Fish souffle can act as an independent dish or as an addition to any side dish of cereals or vegetables.