Fish soufflé in French

Category: Fish dishes
Kitchen: french
Fish soufflé in French

Ingredients

minced fish (I have minced salmon) 450 g
fresh parsley, finely chopped 1-2 tbsp. l.
milk 200 ml
flour 80 g
butter 100g
proteins from 2 eggs
cream 20% 200 ml
cheese (I have 50-60 g
egg 2 pcs.

Cooking method

  • Fish soufflé in FrenchPour milk into a saucepan and bring to a boil
  • Fish soufflé in FrenchAdd flour and stir thoroughly
  • Fish soufflé in FrenchAdd eggs one at a time, beating with a mixer or blender
  • Fish soufflé in FrenchAdd butter
  • Fish soufflé in FrenchAdd minced fish and stir well.
  • Fish soufflé in French
  • Fish soufflé in French
  • Fish soufflé in FrenchIn a separate bowl, beat the whites, add the cream. Combine with minced meat and knead well with a hand blender or mixer.
  • Fish soufflé in FrenchAdd parsley
  • Fish soufflé in FrenchArrange the minced meat in baking tins. Sprinkle with cheese on top. Put the molds in a deep baking sheet, into which pour water, approximately up to the middle of the molds.
  • [/ table]
  • Fish soufflé in FrenchPlace in a preheated oven and bake for 30-40 minutes at 200 degrees.
  • Fish soufflé in FrenchAfter cooling, the soufflé falls off slightly, but the top does not collapse.
  • Fish soufflé in French

The dish is designed for

8 servings

Time for preparing:

1 hour

Cooking program:

oven

Note

It can be eaten both hot and cold, very tasty and tender! And even for a sandwich):
Fish soufflé in French

Bon Appetit.

gala10
Svetul, cool recipe! Well done!
Marusya
Sveta, I'll definitely cook this! Looks very appetizing)
Cvetaal
Marusechka, this is a very tender soufflé, the recipe is for minced pike, but I had a salmon)
Marusya
Svetik, and I have a fillet hokey, I'll try from it
Cvetaal
Oh, but I don't know about such a fish
Marusya
The fish is tasty, white, not dry, not oily. Maybe she has another name, but here we call her that)
Cvetaal
interesting, you will have to look at us Thank you, Marus
SvetaI
Hokey is a macrorus. When I was little, my mother sometimes bought such fish, I really liked the word. And this year we were in the Kaliningrad region, where this macrorus often met under the pseudonym hoki. The fish is really tasty, tender and not smelly.
This recipe works great.
Svetik, I ate such a soufflé in France, it is really very tasty!
Cvetaal
Svetik, thank you for enlightening, though I haven't met this name here, but I know the macrorus.

Quote: SvetaI

I ate such a soufflé in France, it is really very tasty!

Is it white fish there?

SvetaI
Quote: Cvetaal
Is it white fish there?
There, in my opinion, was made of halibut.
shurpanita
Svetlana, I cooked today uraaaa! Only from salmon))) Delicious and tender! Butter of course took less, because the fish is oily, well, the cream was 10%. My daughter, a schoolgirl, and that scrambled: D I'll throw a photo tomorrow
Cvetaal
Marina, uraaa, how glad I am that I liked the soufflé! I will look forward to the photo
VitaVM
Cvetaal, Svetochka, and today I made 1/2 portion. True, instead of a red fish, cod went. Delicate, airy. I liked it very much
shurpanita
Svetochka, it's even tastier today!Fish soufflé in FrenchI also cooked half a portion))) that's enough for me
Cvetaal
VitaVM, Vita, I am very glad that I liked the soufflé! Somehow I'll try with a white fish too).
shurpanita, Marinochka, thanks for the photo. We also finished the rest of the sandwiches.
Yet hot and cold are two different dishes. In the first it is an airy and delicate soufflé, and in the second it is closer to the pate, more dense). Delicious anyway

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