Fish souffle with creamy caviar sauce

I suggest that all souffle lovers take note of a very interesting culinary recipe for cooking this dish. I tried the fish souffle with creamy caviar sauce for the first time in a restaurant at a friend's birthday party. Since then, souffle has been my loved ones' favorite food. Chop the onion head and fry in a frying pan with heated vegetable oil until transparent. Then we put the sliced pieces of fish and fry them lightly. Pour cream and ice cream, salt, pepper, sprinkle with lemon juice and simmer a little, stirring. Beat the chicken eggs, add the contents of the frying pan to them and mix with a blender to a state of liquid puree. We put the puree into molds and bake in the oven for 10 minutes. At this time, we prepare the sauce. Bring the cream to a boil, and then evaporate them over low heat. We introduce red caviar, gently stirring, and remove from heat. Since the caviar is salty, the sauce can not be salted. The fish souffle with creamy caviar sauce is ready. Bon appetit!