Red fish soufflé with ricotta

Category: Fish dishes
Red fish soufflé with ricotta

Ingredients

Fillet of red fish 230-250 g
Ricotta 250 g
Butter 30 g
Large eggs 4 things.
Flour 60 g
Milk 4 tbsp. l.
Salt 1/2 - 3/4 tsp
Ground paprika 1/2 tsp
Dry mustard 1/2 tsp
Turmeric (optional) 3 pinches
Hmeli-suneli 2 pinches
Dill or other chopped greens (optional)
Grated cheese for sprinkling 30 g

Cooking method

  • It was necessary to save ricotta and red fish (2 fillets of pink salmon), and this recipe was born.
  • It turned out to be a delicate soufflé, which practically did not settle when it cooled.
  • Red fish soufflé with ricotta
  • - We turn on the oven in advance, it needs to be heated to 180 C.
  • - Separate the yolks from the whites, whisk the whites separately.
  • - Beat butter, all dry ingredients, ricotta, yolks, red fish fillets until creamy with your foot from the blender. I did this with the Thermomix TM5 on mode 10 twice for 5 seconds.
  • Red fish soufflé with ricotta Red fish soufflé with ricotta
  • - Beat the cooled proteins until firm peaks and gently, with light movements from top to bottom, mix into the prepared fish mixture.
  • - We grease the soufflé molds with a diameter of 8-10 cm and a height of 7-10 cm with butter (you can even sprinkle the bottom with a little flour). We spread the mixture into molds, not reaching the edge of 2-3 cm. Sprinkle with grated cheese on top (I have Grano Padano, it is also delicious with Cheddar.) I sprinkled it almost before removing the soufflé from the oven, since the top of the products began to burn in my compact oven. But you can't sprinkle it early either - either before baking, or just before the very end, otherwise the soufflé will settle.
  • Red fish soufflé with ricotta Red fish soufflé with ricotta
  • - We put the molds with the future soufflé on a baking sheet, pour hot water into it so that the water level is about 2 cm and put it in an oven preheated to 180 C.
  • - We bake until a crust of a pleasant color and cracks for 20-25 minutes.
  • Red fish soufflé with ricotta
  • Red fish soufflé with ricotta
  • Red fish soufflé with ricotta
  • - Serve the soufflé immediately or cooled down. It can be carefully removed by running a thin knife or splinter along the walls of the molds.
  • For those who love red fish.
  • Bon Appetit!

Note

There was no greenery, otherwise I would have added it.
Adjust the consistency of the mixture with milk, it should look like a not very thick mixture for pancakes or not thick, but not liquid sour cream either.

Borisyonok
Rada-dms, Olyushka!
This is a complete mess ...
I don't just love the red fish ... I adore it ...
So I didn’t just take the recipe for the masterpiece to the "bins", but now I’ll print it right away and put the folder away! I will definitely prepare for the holiday !!!
Rada-dms
Borisyonok, Helen, thank you for such a pleasant reaction to the recipe!
You first do it for a test, in my opinion, it goes well on weekdays!
My husband loves this very much.

Or are you fasting? I just don't eat meat and chocolate. Well, the portions were halved.

Borisyonok
Rada-dms, Olyushka!

I'm not ... I'm not fasting, I couldn't this year for various reasons. Maybe it's true, I'll make a trial version this week. I also have such ceramic cocotte makers, and I like to bake all sorts of goodies in them.

Rada-dms
Borisyonok, try it, maybe you will adjust it to your taste later. I don’t like to serve soufflé to the table, it should be served hot right away, but I have no strength to rush about.
eye
Oooh ... start oooh ...
again perverted an exquisite masterpiece, and all from noble motives)))
I know I won't, but I'm glad to love it!
Rada-dms
Quote: ok
I know I won't, but I'm glad to love it!
And why so ... Easier than a steamed turnip!
Okay, I'll treat you on occasion! Hopefully it comes soon!

Eh, I didn't make it to poetry! : plach7: And meanwhile, I'm collecting an anthology!


Gala
Quote: Rada-dms
It was necessary to save ricotta and red fish
Ol, I also need to save a long time ago (I really have frozen the fish). Maybe I'll use your idea.Thank you! : rose: It's good to have ideas on time.
eye
Ol, somehow the time has passed when I wanted to cook It, but there was a case, yes, I was just a souffle and raved.
now cooking has been simplified somehow. for a while, I think)

Quote: Rada-dms
And meanwhile, I'm collecting an anthology!
the two of them are kuchkuyuzza,
propping up each other,
under the sign of pretentious
not understanding anything ...

Rada-dms
Gala, Checkmark, hello! And I just had frozen fillet lying around! And they opened the ricotta, and did not have time to cook anything from it. Try it, it worked pretty well!
marina-mm
Olya, what a charm this souffle fish must be ... Bookmark, until the right moment.
Elena Tim
Damn, you are an infection, Olka! Well, what's so tasty ?! And then everyone yells at me that I eat at night!
Olc, excellent soufflé! And so sensitively hits the nerves that you just want to get into the freezer and also "save" two pieces of salmon.
If I had ricotta, I would just do it.
Rada-dms
Quote: Elena Tim
Olc, excellent soufflé! And so sensitively hits the nerves

Len, yes you and I no longer have "night" nerves

as a result of the interaction of our nightly recipes

, but morning and afternoon, like ropes!
Do more, what are your years!
Kara
With your nocturnal nerves, I no longer have any Seductress !! And with Lenka, the budget is bursting at the seams as well. Ol, how can I pass by such deliciousness, eh? Added ricotta to tomorrow's shopping list, so there is salmon
Rada-dms
Quote: Kara
I have no figure with your night nerves
We do not have any figure, we have hoo what we have! Especially if you look in places!

That, by the way, normal men do without any reflections


Kara
Well, yes, Ol, all people are like people, and I am a queen (S)
Rada-dms
Quote: marina-mm

Olya, what a charm this souffle fish must be ... Bookmark, until the right moment.
Marinochka! Thank you dear, glad to see you! The fish in it is only felt as a hint, but sensitive!


Added Thursday, April 21, 2016 11:34 PM

Quote: Kara

Well, yes, Ol, all people are like people, and I am a queen (S)
Duc, nobody canceled charisma! Happiness is often hidden in it! You are definitely the Princess! without any exaggeration!
alba et atra
Another yummy!
So straight, tender and airy!
Olya, do you need salted or fresh fish?
Rada-dms
Quote: alba et atra

Another yummy!
So straight, tender and airy!
Olya, do you need salted or fresh fish?
I'm lazy! What a fine fellow you are! good question! : Friends: I went to add that fresh fish should be used!
Tanyulya
Ol, how delicious! I tore my eyes, and here such beauty!
ang-kay
Ol, how lovely! More tender than tender. I have a piece of trout lying around. You need to try, but a little later.
Zhannptica
As I knew .., yesterday I bought a coho salmon fillet. Dragged away, thanks!
alba et atra
Quote: Rada-dms

I went to add that fresh fish should be used!

Clear!
What a pity!
I have a piece of salted pink salmon lying around, so I thought maybe it could be adapted to your recipe.
Antonovka
Rada-dms,
Oh, Olga, I will definitely do it! And there is a fish, we need to get it out of the freezer today)) I love these things, thank you!
please
Wonderful soufflé !!!!!!!!!
Summer
Quote: Rada-dms

I'm lazy! I went to add that fresh fish should be used!

Well, voooot, again the recipe passed me by, we don't have such fresh fish
But the recipe is adorable, just very, as always, everything is elegant with you, Radusechka !!!
Loksa
Olga, hello! : rose: Very appetizing recipe, please!
Olya, girls, why can't you use salted fish?
V-tina
Olenka, I love soufflé there will be a good fish - I will definitely thank you for the recipe
francevna
Olga, for the recipe, how delicious it turned out.
I will bookmark it as I will buy ricotta and cook it. There is always fish in the freezer.
Rada-dms
Quote: Tanyulya

Ol, how delicious! I tore my eyes, and here such beauty!
Tanya, thank you, my dear! : Friends: I love to meet you in the morning, friendly, morning, and then I missed you!


Added Friday 22 Apr 2016 11:59 pm

ang-kay, Zhannptica, Angela, Zhannochka, with any fish it will turn out fine, just look at the consistency, if you need more tenderness, you can slightly reduce the flour.


Added Saturday 23 Apr 2016 00:00

alba et atra, Flax, I am convinced that you can also do it with salted, just do not put salt, or try the mixture after mixing.
alba et atra
Quote: Rada-dms

alba et atra, Flax, I am convinced that you can also do it with salted, just do not put salt, or try the mixture after mixing.

So I will do it!
Ricott needs to be bought.
About salt, I immediately thought that it was not worth putting, my fish is dry and a little too salty ...
Ikra
Rada-dms, Olyushka, what a fine fellow you are! How are you on time with this recipe! No, I didn’t repeat it, because I didn’t even have an approximate amount of fish, but there were two cooked pink salmon slices ... And a few boiled potatoes. And sour cream at the bottom of the can. And also a whole circle of our cheese with white mold, which I absolutely didn’t like for a simple meal. All this was bored in the refrigerator and promised to be just as boring to eat. But I read this recipe of yours the day before. She licked her lips and went to bed. Moreover, no thought even stirred in me. And early in the morning ... my husband ran away. Don't, don't worry, not really, but work. He escaped quietly, without even having breakfast. And I slept and heard only the key in the lock. She did not wake up with one thought - a terribly hungry person would come, and it would be necessary to please him with something. And then your souffle and stood before my eyes! Sculpted based on motives, keeping in mind the approximate composition. It turned out great! Husband smelled right from the doorway
Thank you for having such a gift - to appear at the right time with the right recipe!

Red fish soufflé with ricotta
Tumanchik
Olya bookmarked! Great recipe for kids! After all, any fish can be?
Lanochka007
Rada-dms, Olenka and I have already performed!
Red fish soufflé with ricotta
It is a pity to take pictures only when they were cold, that is, they settled a little, but this did not affect the taste in any way. It turned out very tasty, the kids were happy with it. I will definitely repeat, thank you. The fish was chum salmon, I'll try with some more
Rada-dms
Girls, dear, I will answer everyone a little later!
Rada-dms
Antonovka, Helen, please, Nadyushka, Summer, Olesenka, Loksa, Ksyushenka, V-tina, Tinochka, francevna, Allochka! My dear girls! Immensely happy that mine frillsthe recipes interest you. Thank you very much!


Added Wednesday, April 27, 2016 5:21 PM

Quote: Tumanchik

Olya bookmarked! Great recipe for kids! After all, any fish can be?
Thank you, Irish! And you can fish, and even a chicken! Well, I think so, from white fish or chicken.


Added Wednesday, April 27, 2016 5:26 PM

Quote: Ikra

Rada-dms, Olyushka, what a fine fellow you are! How are you on time with this recipe! No, I didn’t repeat it, because I didn’t even have an approximate amount of fish, but there were two cooked pink salmon slices ... And a few boiled potatoes. And sour cream at the bottom of the can. And also a whole circle of our cheese with white mold, which I absolutely did not like for a simple meal. All this was bored in the refrigerator and promised to be just as boring to eat. But I read this recipe of yours the day before. She licked her lips and went to bed. Moreover, no thought even stirred in me. And early in the morning ... my husband ran away. Don't, don't worry, not really, but work. He escaped quietly, without even having breakfast. And I slept and heard only the key in the lock. She did not wake up with one thought - a terribly hungry person would come, and it would be necessary to please him with something. And then your souffle and stood before my eyes! Sculpted based on motives, keeping in mind the approximate composition. It turned out great! Husband smelled right from the doorway
Thank you for having such a gift - to appear at the right time with the right recipe!

Red fish soufflé with ricotta

Irish, I read avidly! After the words, they say, "my husband ran away," my heart sank! Then I was glad that you had finally gotten enough sleep, then the pulse quickened, with the words that "my souffle rose before my eyes," I thought, here's how you say now: "Chur-chur him, then soufflé!"
Well, then I relieved, my soul revived, and now I am not sleeping, I still want to repeat your variation - you painted it very tasty !!
Thank you for such a wonderful story and new experience! CHMOK you a hundred times!


Added Wednesday 27 Apr 2016 05:32 PM

Quote: Lanochka007

Rada-dms, Olenka and I have already performed!
Red fish soufflé with ricotta
It is a pity to take pictures only when they were cold, that is, they settled a little, but this did not affect the taste in any way.It turned out very tasty, the kids were happy with it. I will definitely repeat, thank you. The fish was chum salmon, I will try with some more
Svetochka! Expensive!
I was very happy when I saw your report! Thank you so much! And the kids are good with an excellent mother, since such dishes are accustomed to eating. And then I was very worried, nevertheless, almost my elimination turned out!
And the correct soufflé always falls off, therefore it is served hot right away, but you can use flour (it is all different, you need to adjust the amount to your own) or even adjust it with starch. If you need a cold one, then you can put more flour, but still 60-70 g redistribution for this soufflé.
Albina
Olga, I liked your recipe. I'll take you to bookmarks 🔗
Rada-dms
AlbinaAlbinochka, I will be glad if you ever try this recipe and you like it!

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