Delicate pike soufflé

Delicate pike soufflé

Category: Fish dishes

Ingredients
Pike (boneless and skinless fillets)	930 g
Bulb onions	2 pcs. large
Butter	50 g
Vegetable oil	2 tbsp. l.
Egg	2 pcs.
Cheese	150 g
Seasoning for fish	taste
Sour cream	4 tbsp. l.
Salt pepper	taste
Breadcrumbs	2 tbsp. l.

Cooking method

• Before cooking, cut the butter into 0.5 cm pieces and place on a saucer covered with food. package, and put in the freezer. Separate the yolks from the proteins. Put the proteins in the refrigerator.

• Fry onions (1 pc.) oil until a beautiful golden color.

• Cut the pike into fillets, freeing it from large hard bones and be sure! from the skin. Small bones, of which the pike have a great many, do not need to be removed - the blender will cope with them.

• I cut like this - I cut along the bone, cutting off the fillets, from one side and the other. I remove the bone with the remaining meat and the lower trimmed fins on the ear. I remove the hard abdominal bones from each fillet, and then cut off the skin. Cut each finished fillet into small pieces of 5 cm. Everything is very easy and quick. Put the cut fillet, the remaining coarsely chopped onion, sour cream, yolks in the bowl of the combine (I have it for 1 kg of product) with a blender knife. Add salt, pepper, fish seasoning. Grind at high speed very well until smooth.

• Cut 100 g of cheese into 0.5 cm cubes.

• Grate the remaining 50 g on a coarse grater into a separate bowl.

• Put the chopped fish mass in a deep bowl, add the fried onion and cheese in cubes.

• Mix well. Taste for salt, add if necessary.

• Remove the whites from the refrigerator and beat until firm peaks with a pinch of salt. Put two tablespoons in grated cheese.

• Take out the frozen butter and place it in the fish mass along with the remaining whipped egg whites.

• Gently mix everything, stirring in the proteins with the back of a spoon, so as not to disturb their structure. This is such a lush homogeneous mass should turn out.

• Grease a baking dish with butter and sprinkle with breadcrumbs.

• Lay out the fish mass and smooth it out.

• Mix the grated cheese with the whipped egg whites and cover the surface with the resulting mixture.

• Place the dish on a deep baking sheet in an already preheated oven. Pour hot water from a kettle so that it covers the mold 1-1.5 cm high.

• Bake at 180 degrees for 40 minutes until tender and a beautiful crust. Take a look in your oven.

• Bon Appetit!
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• Serve immediately. Cut off pieces, put on a plate and pour over with delicious released oil.
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The dish is designed for

Form 11cmx31cmx8cm

Cooking program:

Blender, slow cooker, oven

Note

Somehow, having arrived from the next fishing with the next pike catch, as always, the question arose - to cook this from the caught pikes. Usually we stuff it, I also cook various casseroles and terrines, breads with additives, cutlets ... But, I want something new and ... faster, because the bones are in the pike ... So another recipe appeared in front of you. We liked it very much! Now I cook for him too. And most importantly, a blender will handle the bones.
Very tender, juicy, airy loaf (in shape) - soufflé (to taste)
It is also delicious when cold.

[galchonok]

galchonok, Checkmark, recipe and photo are just adorable! I think you can replace the pike with any fish? Thanks for the recipe, I'm taking it to my piggy bank.

[Check mark]

Check mark, very tasty. Thank you.

[Natasha]

Natasha, Angela, to your health! Thanks for stopping by!

I think you can replace the pike with any fish?

Natasha, of course.Any white or red fish will do, only then you need to punch in the blender less time. It will be longer with the pike.

very tasty

Angela, you understand me

[Check mark]

Check mark, if not with a blender, but skip the fish through a meat grinder, do you think you need to pull out small bones or will they also dare and will not interfere?

[Anya]

Anya, here through a meat grinder, and an electric one, such bones are not ground, checked. For the experiment, I skipped it several times, the result is that small and thin long bones still remain in the form of interfering particles.

[Check mark]

Check mark, it is clear, thanks, it means to sit and pull out well, or make from a less bony fish

[Anya]

Anya, the second option is better if there is no blender. Although in this case (through a meat grinder) you will get just a delicious loaf.

And as you know, the blender makes the mass a souffle

[Check mark]

Check mark, there is a blender, but you cannot wash the upper part in it, because there is a motor, and use a chopper in which, after raw fish, I just wiped the lid, but did not wash .... well, I don't know, I can't do that. I can only walk on the mass with my foot, you can even with a souffle nozzle

Foot is also an option, only in parts, little by little

[galchonok]

galchonok, Check mark, well done .. the pictures are cool and the recipe is good.

[kristina1]

kristina1, Thank you ! It's nice that the recipe is interesting.

[Check mark]

Check mark, the recipe is delicious In the piggy bank

[Check mark]

Check mark, there is a blender, but you cannot wash the upper part in it, because there is a motor, and use a chopper in which, after raw fish, I just wiped the lid, but did not wash .... well, I don't know, I can't do that. I can only walk on the mass with my foot, you can even with a souffle nozzle

Wrap the upper part with foil, leave a hole in the center for connection with the blender knife. I grind the liver like this, the top is clean, and you can wash the container

[Piano]

Piano, Lena, but before that I didn't finish it, thanks, I'll try, well, or just with my foot if it suddenly doesn't work out ...

[Albina]

Albina, Thank you ! I would be glad if the recipe comes in handy.

[galchonok]

galchonok, in the piggy bank, definitely. Only here you won't find pike with fire during the day.

[Valerka]

Valerka, take it! You can take any other fish you like