Easy Oven-Baked Fish Soufflé: A Kid-Friendly Favorite

The most delicious, tender, juicy, healthy, for every day! Fish soufflé for children is prepared in the oven and turns out exactly like in kindergarten. Delicate and soft, it is suitable not only for the child, but also for all family members. And it couldnʼt be easier to prepare!
cook time: 1h 30 min
Isla Thatcher
Easy Oven-Baked Fish Soufflé: A Kid-Friendly Favorite

Nutrition Facts (per serving)

90
Calories
3g
Fat
3g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Wheat flour 1.5 tbsp
Milk 200 ml
Eggs 2 pc
Pollock (2 carcasses) 500 g

Recipe instructions

Step 1

Step 1
How to make fish soufflé for children in the oven like in kindergarten? Very simple! To begin, prepare all the necessary ingredients according to the list. You can use fresh or frozen pollock. Pre-defrost frozen fish on the bottom shelf of the refrigerator. Instead of pollock, other dietary white fish, such as hake, can be used.

Step 2

Step 2
Wash the pollock carcasses, remove the head, remove the fins, and remove scales and entrails. To make the fish fit into the pan, I cut it in half.

Step 3

Step 3
Boil the fish in salted water until cooked. It will take approximately 25 minutes.

Step 4

Step 4
Remove the pollock from the broth.

Step 5

Step 5
Separate the fish fillet from the bones and skin. When the fish is cooked, the meat will fall off the bones very easily.

Step 6

Step 6
Pour the flour into a dry saucepan and, stirring, fry it over medium heat until light golden brown.

Step 7

Step 7
Stirring constantly, 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, this way you will avoid the formation of lumps.

Step 8

Step 8
If lumps still appear in the finished sauce, rub it through a sieve. My sauce was smooth, without lumps, so I just put it in a bowl. Add salt and stir the sauce.

Step 9

Step 9
Separate the whites from the yolks, being careful not to get a drop of yolk into the whites. Place the whites in the refrigerator.

Step 10

Step 10
In a bowl, combine milk sauce, boiled pollock fillet, and yolks. Lightly salt the mixture.

Step 11

Step 11
Blend everything with an immersion blender until smooth.

Step 12

Step 12
Beat the cold whites with a mixer into a thick, fluffy, stable foam. The container in which the whites will be beaten must be clean, without droplets of water. Otherwise, the whites will not whip into foam.

Step 13

Step 13
Using a mixer on low speed or a spatula, fold the beaten egg whites into the fish mixture.

Step 14

Step 14
Transfer the resulting mixture to a baking dish greased with vegetable oil and level it out. Place the fish soufflé in an oven preheated to 180°C and bake for 30-40 minutes until a golden crust appears on the surface. The exact time depends on your oven.

Step 15

Step 15
Remove the finished pollock soufflé from the mold, cut into portions and serve. During baking, the soufflé may rise greatly due to the whipped egg whites, but as it cools and the moisture evaporates, it will puff up and become denser, but will retain a soft, delicate texture. Bon appetit!

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