Baked Fish Soufflé for Kids (Just Like at Preschool)

Cooking method

1. Step 1:

   

   How do you make baked fish soufflé for kids, just like at preschool? It's very simple! Start by gathering all the ingredients on the list. You can use fresh or frozen pollock — thaw frozen fish in advance on the bottom shelf of the refrigerator. In place of pollock, you can use another lean white fish, such as hake.

2. Step 2:

   

   Rinse the pollock and remove the head, fins, scales, and innards. I cut the fish in half so it would fit in the pot.

3. Step 3:

   

   Boil the fish in salted water until done — about 25 minutes.

4. Step 4:

   

   Remove the pollock from the broth.

5. Step 5:

   

   Separate the fish from the bones and skin. If it's fully cooked, the flesh will come away from the bones very easily.

6. Step 6:

   

   Add the flour to a dry saucepan and toast it over medium heat, stirring, until lightly golden.

7. Step 7:

   

   Stirring constantly, pour in the milk and cook the white sauce for about 3–5 minutes, until thickened. A whisk works best to keep it lump-free.

8. Step 8:

   

   If any lumps do form, press the sauce through a sieve. Mine came out smooth, so I just transferred it to a bowl. Season with salt and stir.

9. Step 9:

   

   Separate the whites from the yolks, being careful not to let any yolk get into the whites. Refrigerate the whites.

10. Step 10:

    

    In a bowl, combine the white sauce, boiled pollock fillet, and yolks. Season the mixture with a little salt.

11. Step 11:

    

    Blend everything with an immersion blender until smooth.

12. Step 12:

    

    Beat the cold whites with a mixer into a thick, fluffy, stable foam. The bowl must be clean and dry — even a few drops of water will keep the whites from whipping up.

13. Step 13:

    

    Using a mixer on low speed or a spatula, fold the beaten whites into the fish mixture.

14. Step 14:

    

    Transfer the mixture to a greased baking dish and smooth the top. Bake in an oven preheated to 350°F (180°C) for 30–40 minutes, until the surface turns golden. The exact time depends on your oven.

15. Step 15:

    

    Remove the finished pollock soufflé from the dish, cut it into portions, and serve. It may rise quite a bit in the oven thanks to the beaten whites, but as it cools and moisture escapes it will settle and firm up a little, while keeping its soft, delicate texture. Enjoy!