Oven-Baked Red Fish Soufflé

Delicate and healthy red fish soufflé. Fish is a healthy and valuable product that should be in everyone’s diet at least twice a week. Soufflé diversifies the menu of fish dishes. It is ideal for baby food. After all, fish contains easily digestible protein and is rich in calcium and phosphorus, which are necessary for a growing body. The most important component of the dish is the egg whites; they make the soufflé airy and tender. Neither adults nor children will refuse fish soufflé with a soft, creamy taste.
cook time: 1h
Nora Vaughn
Oven-Baked Red Fish Soufflé

Nutrition Facts (per serving)

220
Calories
14g
Fat
4g
Carbs
14g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Lemon juice 1 tbsp
Nutmeg 0.25 tsp
Eggs 2 pc
Hard cheese 80 g
red fish (Any type of red fish: salmon, chum salmon, salmon trout. In general, any fish of your choice.) 420 g
Cream (10%) 150 ml

Recipe instructions

Step 1

Step 1
Ingredients.

Step 2

Step 2
I used pre-prepared salmon fillet for the soufflé. If the fish is whole, then wash it, dry it, cut off the head and tail, cut along the ridge, remove the skin and bones. Cut the fillet into pieces and grind in a blender.

Step 3

Step 3
Carefully separate the eggs into yolks and whites. We put the whites in the refrigerator.

Step 4

Step 4
Add the yolks to the minced fish and beat again.

Step 5

Step 5
Pour in the cream and beat a little. The result is a very delicate minced meat with a puree-like consistency.

Step 6

Step 6
Grate the cheese on a fine grater.

Step 7

Step 7
Combine the minced meat with grated cheese, lemon juice, add nutmeg and salt. Mix everything well.

Step 8

Step 8
Beat the chilled egg whites at medium speed with a mixer until stiff, thick foam. While beating, add a pinch of salt.

Step 9

Step 9
Add the whipped egg whites into the minced fish bit by bit and mix gently with a spatula.

Step 10

Step 10
The result is a tender, “airy” fish mass.

Step 11

Step 11
Grease the prepared forms with vegetable oil, carefully lay out the minced meat. During baking, the soufflé will increase in volume, so fill the molds to 2/3 of their height.

Step 12

Step 12
Bake the soufflé in an oven preheated to 180 degrees for 25-30 minutes until lightly browned. Do not open the oven during cooking to prevent the soufflé from settling.

Step 13

Step 13
It is better to serve the finished soufflé immediately while it holds its shape. Bon appetit!

Additional rubrics

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