Fish souffle for children in the oven as in kindergarten

Step-by-step cooking

1. Step 1:

   

   How to make a fish souffle for children in the oven like in kindergarten? Very simple! First, prepare all the necessary ingredients according to the list. Pollock can be used fresh or frozen. Pre-defrost frozen fish on the bottom shelf of the refrigerator. Instead of pollock, it can use other dietary white fish, such as hake.

2. Step 2:

   

   Wash the pollock carcasses, remove the head, remove the fins, clean the scales and insides. To get the fish into the pan, I cut it in half.

3. Step 3:

   

   Boil the fish in salted water until tender. It will take about 25 minutes.

4. Step 4:

   

   Remove the pollock from the broth.

5. Step 5:

   

   Separate the fish fillets from the bones and skins. If the fish is ready, the meat will be very easy to move away from the bones.

6. Step 6:

   

   Pour flour into a dry saucepan and, stirring, fry it over medium heat until light golden brown.

7. Step 7:

   

   Constantly stirring, pour in the milk and cook the milk sauce for about 3-5 minutes until thickened. It is better to stir the sauce with a whisk, so you will avoid the formation of lumps.

8. Step 8:

   

   If lumps still appear in the finished sauce, wipe it through a sieve. My sauce was homogeneous, without lumps, so I just put it in a bowl. Season the sauce with salt and stir.

10. Step 9:

    

    Separate the whites from the yolks, trying not to get a drop of yolk into the whites. Put the proteins in the refrigerator.

11. Step 10:

    

    In a bowl, combine the milk sauce, boiled pollock fillet, yolks. Add a little salt to the mass.

12. Step 11:

    

    Punch everything with an immersion blender until smooth.

13. Step 12:

    

    Beat the cold whites with a mixer into a thick, fluffy, stable foam. The dishes in which the whites will be whipped should be clean, without water droplets. Otherwise, the squirrels will not climb into the foam.

14. Step 13:

    

    With a mixer at low speed or with a spatula, mix the whipped whites into the fish mass.

15. Step 14:

    

    Transfer the resulting mixture into a greased baking dish and smooth it out. Put the fish souffle in a preheated 180 ° C oven and bake for 30-40 minutes until a golden crust appears on the surface. The exact time depends on your oven.

16. Step 15:

    

    Remove the finished pollock souffle from the mold, cut into portions and serve to the table. During baking, the souffle may rise strongly due to whipped proteins, but as it cools and moisture evaporates, it will start and become denser, but it will retain a soft, delicate texture. Enjoy your meal!