Mulch for indoor plants is both useful and beautiful. Fish soufflé How to cook fish on a souffle bed

This simple and delicious recipe is from the book of the famous Julia Child. But, of course, with some minor changes. Below I will provide a photo of the original recipe from her book in English. This is for those who want to prepare an authentic hot appetizer. For those who, like me, deviate from the original - my recipe with step-by-step photos of the process of preparing fish soufflé in ordinary home conditions.

Julia recommends making salmon soufflé, and canned salmon at that. I cooked from boiled pink salmon and did not regret it. The soufflé turned out tender and almost dietary. And, as it seems to me, it can be prepared from any variety of meaty, non-bony, non-fatty fish. Feel free to take any salmon, cod, pollock, even hake will do.

This is what the soufflé recipe from the book looks like:

If you are cooking for children, you can omit the tomato paste and sauté the onions just a little, but still do not avoid this procedure. The soufflé already turns out to be quite a “like in kindergarten” series.

As for what to bake it in, it’s good to use portioned molds, small cocotte makers or any other small baking molds, even silicone ones for muffins.

However, it's time to get started.

What do we need for fish soufflé?

boiled pink salmon (or other fish) – 200g;
milk – 200ml;
onion – 0.5 heads;
eggs – 5 pcs;
butter – 80g. + 1 tsp;
flour - 3 tbsp;
tomato paste – 1 tbsp;
hard cheese – 50g;
salt – 0.5 tsp;
ground black pepper - a pinch;
dried oregano or marjoram – 0.5 tsp.

How to cook fish soufflé

Turn on the oven to warm up to 200°C. First, preparation. We heat the milk, we need it warm. Separate the yolks from the whites; the soufflé recipe calls for 4 yolks and 5 whites. Grease the molds with oil, this is exactly what 1 teaspoon was needed for. Three cheese on a fine grater. Pour 1 tablespoon of grated cheese into each mold.
Cut the onion into small cubes. Place butter in a frying pan and heat it. Add the onion and fry it until golden brown. Add flour, mix and continue frying for 2 minutes.
Remove the stove pan. Pour in the milk, mix quickly and thoroughly so that no lumps form. Add salt, pepper, tomato paste and spices. Place it on the stove again, wait for it to boil and then cook for 1 minute.
Remove from the stove again, transfer from the frying pan to a bowl and add the yolks one at a time, whisking thoroughly after each addition.
We disassemble the fish, remove the bones and skin (if any), mash the meat with a fork. You can punch it with a blender or make minced meat through a meat grinder.
Combine fish and sauce. Add the cheese, leaving about 1 tablespoon (you will need it later).
In order for us to get a soufflé that is airy and soft, and not just a casserole, we will need whites whipped into a dense foam. To do this, beat them with a mixer, you can add a pinch of salt, it promotes whipping.
Then we mix the whites into the fish mass in the same way as if we were preparing a sponge cake - in parts, carefully so as not to drop it. Mix with a spatula from top to bottom.
Place the finished mixture in the prepared molds, sprinkle with the reserved cheese and immediately place in a heated oven so that the mass does not fall off (that’s why it must be heated in advance). We set it and switch the temperature to 190°C. Bake for 30 minutes.
A proper soufflé, no matter what it’s made from, whether it’s cheese, sweet, or fish, should rise well in the oven. On ours, thanks to the cheese, a beautiful crust forms.
Remove and cool in the molds. Then - if desired: you can serve directly in the molds, especially if they are cute and are not afraid of sharp cutlery, or you can take them out. Since we greased them and sprinkled them with cheese, the souffles come out perfectly.
It can be served as a hot fish appetizer, or as a children's meal - as a hot dish with a side dish of mashed potatoes.

Bon appetit!

Fish souffle is a very delicate dietary dish, which is considered an ideal treat for little gourmets. It is served to children even in kindergartens, after which young tasters demand that their mothers prepare exactly the same delicacy at home. Fortunately, there is nothing difficult about this. In addition, at home you can make fish soufflé even more tasty and interesting by adding your favorite ingredients to it.

For fish soufflé, sea fish fillet is used, since it is more tender and contains very few bones.. To obtain a delicate consistency of the dish, mince is made from the fish and milk is added to it. Also often included in the dish are eggs, carrots, onions, butter, broccoli, zucchini, etc. To make the soufflé not only tasty, but also satisfying, bread crumb, oatmeal, breadcrumbs, rice, etc. are added to the minced fish. .

The simplest version of fish soufflé looks like a whole pie. To prepare it, just mix all the ingredients together and bake them in a slow cooker or oven. If desired, you can add delicious filling inside the soufflé. To do this, use boiled eggs, vegetables, herbs and any other products that go well with the selected type of fish.

Fish fillet must be tender both in consistency and in terms of taste. This means that it is better not to use too strong spices. For this dish, regular salt will be enough, especially if we are talking about a children's diet. You can serve fish soufflé in portions or as a whole pie; you can also use various molds for preparation.

Secrets to making the perfect fish soufflé

Fish souffle is a dish unique in its characteristics that allows you to introduce kids to seafood delicacies. Its delicate consistency and pleasant taste will win the heart of even the most capricious gourmet. At the same time, even a novice cook will not have any difficulty figuring out how to prepare fish soufflé if you follow the recipes exactly and follow the following recommendations:

Secret No. 1. If you are preparing a soufflé for a child, add at least one vegetable to the minced meat. This will make it much easier for the child’s stomach to cope with digesting the fish, and there will be more vitamins.

Secret No. 2. If you decide to add a large number of different vegetables to the soufflé, be sure to add breadcrumbs to the minced meat, which will absorb the vegetable juice. This way the soufflé will not lose its shape.

Secret No. 3. For soufflé, it is best to buy already cleaned fillet. If you have a whole fish, then you should boil it first - this will make it easier to remove the bones.

Secret No. 4. You can make minced fish using a meat grinder, but it leaves fairly large pieces. Therefore, if you have a blender at hand, then it is better to use this technique for the soufflé.

In the kindergarten, the dishes are definitely thought out in such a way as to bring maximum benefit to the children. At the same time, you still need to come up with small culinary tricks to make the treat also tasty for the younger generation. That is why fish is served here in the form of a delicate soufflé. To give it an even richer taste, the fillets are fried in a frying pan before baking. You can also use boiled fish. It is definitely recommended to add carrots, and, if desired, other vegetables.

Ingredients:

500 g fish fillet;
1 carrot;
100 ml milk;
1 egg;
1 tsp. butter;
2 tsp. flour;
50 ml water;
1 tbsp. l. breadcrumbs;
Salt pepper.

Cooking method:

Cut the fillet into small pieces, fry for just a minute and add water.
Grate the carrots on a coarse grater and place on top of the fish.
Without stirring, simmer the fish and vegetables until the liquid has completely evaporated.
Transfer the contents of the frying pan into a blender bowl and blend everything until smooth.
Add the egg yolk to the resulting minced meat and mix everything again.
Pour the milk into a frying pan and add flour there.
Stir the sauce and cook it until thickened over low heat.
At the end of preparing the sauce, pour butter into it.
Remove the sauce from the heat, cool slightly and pour it into a bowl with the minced meat.
Pour breadcrumbs, salt and pepper to taste into a common bowl.
Beat the egg white into a fluffy foam and add to the soufflé, mix everything.
Place the soufflé in a small baking dish.
To steam the dish: pour water into a large mold and place the soufflé mold in it.
Preheat the oven to 200 degrees and bake the soufflé for 25 minutes.

Interesting from the network

Fish soufflé for children in a slow cooker

This soufflé is ideal for children, but adults are unlikely to refuse tasting it. You can use any fish for this recipe. It is recommended to steam it first and carefully remove all the bones. If you do this with fresh fish, the process will take much longer. Instead of oatmeal, you can also use white bread crumbs, but this will make the dish even healthier. Together with the steaming attachment and the multicooker, preparing such a delicacy is a pleasure.

Ingredients:

100 g of sea fish;
2 tsp. butter;
¼ glass of milk;
1 tbsp. l. oatmeal;
1 egg;
1 liter of water;
Salt pepper.

Cooking method:

Pour water into the multicooker saucepan and turn on the “Steam” mode.
Install the steamer attachment and place a piece of fish in it.
After the water boils, steam the fish for 15 minutes.
Remove the bones from the fish and place the fillets in a blender bowl.
Add the yolk, oatmeal, milk, a little salt and pepper.
Using a blender, mix the minced meat until smooth.
In a separate bowl, beat the egg white and add it to the rest of the ingredients.
Mix everything thoroughly and place the finished minced meat into greased silicone molds.
Place the molds on a steaming rack.
Cook the soufflé for 20 minutes in the “Steam” mode (if you decide to use raw fish, then increase the time to 30 minutes).

If small children are steamed soufflé, then adults can be pleased with the recipe for the oven. In addition, this dish will stand out from the rest with its interesting filling. The result is a light, but quite filling dinner for the whole family, which will not harm your figure. If desired, you can supplement this soufflé with some side dish. You can serve the finished dish either cold or hot, depending on your own taste preferences.

Ingredients:

400 g fish fillet;
3 eggs;
100 ml milk;
1 carrot;
1 bell pepper;
2 slices of white bread;
1 onion;
1 tbsp. l. vegetable oil;
Greenery;
Salt pepper.

Cooking method:

Cut off the crusts from the bread pieces and pour milk over the pulp for 10 minutes.
Cut the bell pepper and onion into small cubes, grate the carrots.
Place all prepared vegetables and fish fillets in a blender bowl and blend until smooth.
Add soaked bread, the yolk of one egg and spices to taste.
Beat the egg white well, place it on top of the minced meat and mix gently.
Boil the remaining 2 eggs until tender, cool and cut into cubes.
Chop the greens and add to the eggs.
Grease a deep baking dish with oil and place half of the minced fish on the bottom.
Evenly distribute the filling of eggs and herbs on top, cover it with the second part of the minced meat.
Bake the fish soufflé in the oven at 180 degrees for 40 minutes.

Now you know how to prepare fish soufflé according to the recipe with photo. Bon appetit!

Many are accustomed to believing that dietary food cannot be varied and have the same abundance of tastes as junk food. But this is still not true, healthy and low-calorie food can be not only healthy, but also tasty, and those who think otherwise have simply not tried dietary fish soufflé. The delicate, pleasant consistency will not leave either a child or an adult indifferent. The recipe is very easy to prepare and takes minimal time. All types of white fish are suitable for the soufflé, and you can also add any vegetables to the recipe at your discretion. When cream is added, the souffle becomes more tender, and to achieve airiness, very cooled whites are whipped into a strong foam and poured into the soufflé. There are many variations in the preparation of this dish and everyone can find something to suit their taste.

Dietary fish soufflé in the oven

To prepare we will need:

600 g fish,
200 ml milk,
4 eggs,
pepper,
nutmeg and salt to taste.

So, first you need to process the fish. Clean, remove bones and cook for 6-7 minutes. Then finely chop the fish. Next, take a separate container. Beat the yolks in it (separate the whites into another container, we will need them later) and gradually pour in the milk. Mix well until a homogeneous mass is obtained. It is best to use a mixer. And now we fill our fish with the resulting mixture. Pepper, salt, sprinkle with nutmeg and pour in the remaining milk. Mix all this well. Pre-cool the whites and beat them into a strong foam, they will give our dish fluffiness. Add the whites to the fish and mix gently. Grease the soufflé dish and place in a preheated oven at 220 degrees. After 30 minutes the dish is ready.

Dietary fish soufflé in the microwave

Ingredients:

pink salmon fillet 200g,
white of two eggs,
lemon,
1 glass of cream (can be replaced with 200 g of fat sour cream),
bell pepper, butter to taste,
salt and pepper to taste.

First, cut the fish into thin slices, add cream, whites and beat in a mixer. Add salt and pepper. Afterwards, send the mixture to cool in the freezer for 20 minutes. While the fish is cooling, take the sweet pepper, pierce it in several places and put it in a baking bag in the microwave for 5-6 minutes, at maximum temperature. Then place the pepper in ice water for 1 minute and peel. The pulp needs to be ground in a blender. Put the zest of one lemon there, add salt and pour in a little lemon juice. Mix the pepper with the already cooled fish. Grease the molds with oil, add the fish, cover with a microwave lid and microwave for 7-8 minutes at full power. After which, the soufflé should cool at room temperature. Then we put it in the refrigerator. After 2-3 hours you can serve it to the table.

Dietary fish soufflé in a steamer

Ingredients for soufflé:

3 medium sized fish fillets,
white onion 1-4 pcs.,
zucchini,
about 70 g milk,
1 egg
slice of loaf.

First, defrost the fish and squeeze out all the excess liquid. Afterwards, the fillet must be passed through a meat grinder or chopped in a blender. We also chop the zucchini (you can use zucchini). Chop the onion, fry until transparent and mix with the rolled fish and zucchini. Soak a slice of loaf in milk and add it to our minced meat. Now, mix the minced meat again. Beat in the egg, salt and pepper to taste. Grease the cooking container with butter and lay out the resulting mixture and cover it with foil. After 30 minutes the soufflé is ready.

Dietary fish soufflé in a slow cooker

To prepare we need:

100 g of any fish fillet,
a piece of white bread without crust,
half a glass of milk,
egg,
oil,
salt to taste.

First, clean the fish from the bones and cut into cubes. Place bread crumb, egg, milk and fish into a blender. Blend to a puree consistency. Grease the molds with butter and place our soufflé in them. Pour 2 tbsp. water into the multicooker, and place a steamer container with molds on top. We select the “steaming” mode and after 10-15 minutes the fish soufflé is ready. Bon appetit!

Goats are small livestock well suited for domestic keeping. These are unpretentious and hardy animals. Goats survive well in any climatic conditions and are ready to eat almost any plant food. They are very sociable and bring their owners a lot of positive emotions. And most importantly: these animals are a source of high-quality milk, meat and wool on the farm. We will tell you in this article what you need to consider before getting a goat in your backyard.

As autumn approaches, the air becomes cooler, but the soil is still quite warm - this is the ideal time to extend the season of some garden crops. Of course, planting tomatoes and cucumbers is already stupid, but there are plants that grow well in short daylight hours and have a minimal growing season. This means you will have time to harvest before the arrival of persistent cold weather. So, what crops should be sown in early September in order to have a harvest in October?

People have just begun to take a closer look at ornamental grains in indoor culture. And the “most indoor” of all cereals, sedge, is no exception. With its garden cousins becoming bona fide stars, potted herbs are only gaining fans of custom landscaping. Sedges are modern in their perfection of lines, beauty of textures, and unique splendor. And, unlike other indoor cereals, they are not swampy, extremely moisture-loving plants.

Willows are not only weeping, but also spherical, erect and creeping shrubs or trees. The palette of colors of willow leaf blades is no less wide. On my summer cottage with moist soil, a whole collection of decorative willows with different bush shapes and foliage colors has formed. Each type and variety has its own special appeal. But my favorite ones are the unique variegated willows, whose leaf blades combine three colors and their shades.

In Soviet times, a quarter of arable land was devoted to corn. Today this culture is also considered one of the most popular. Some summer residents grow corn as a canopy crop to screen, for example, a compost heap, or to protect other plants from cold winds. But first of all, corn is of great importance as a grain, fodder, industrial and medicinal crop. How to properly cook, bake and freeze corn?

A moist sponge cake with vegetable oil is the key to the success of a delicious homemade cake with delicate buttercream. For glazing, use chocolate glaze or regular chocolate and heavy cream. The sea buckthorn berries in this recipe with photo are not only for decoration, they highlight the sweetness of the cake, it turns out very unusual and incredibly tasty. I will reveal a little secret of moist sponge cake, which will be useful for novice pastry chefs. By the way, it is better to prepare any sponge cake on the eve of a festive feast.

There has been a money tree in my house for several years. I was once given a sprout with the parting words “plant it and you will be happy.” Over time, I developed great respect for the plant - an amazing will to live, a huge reserve of strength and the desire to look good even in difficult times are worth a lot. The second name, Crassula, was given to the plant for its plump, fleshy, oval-shaped leaves with a sharp tip. One day they began to fall off en masse for no apparent reason.

Cream of mushroom soup with lentils is tender, creamy, hearty and flavorful, and very easy to prepare. The most delicious soup will, of course, be made from wild mushrooms. Their aroma cannot be compared with anything; champignons, unfortunately, although accessible, are much inferior in terms of smell to their forest counterparts. My recipe contains assorted mushrooms, this time the basket included chanterelles, aspen boletuses, greens and russula. Before cooking, I always soak the mushrooms in cold water to make it easier to wash off sand and debris.

The last month of summer is drawing to a close. The autumn suffering is about to begin. The vegetable garden and garden will be “decorated” by heaps of dry weeds, leaves and plant debris. Where should I put them? And the first thought is born - to burn. But a prudent owner will not burn such “wealth.” All plant waste can be easily and quickly turned into organic fertilizer. There are several ways to quickly obtain organic matter for fertilizing garden crops through aerobic (fast) composts.

Once, traveling through the mountains of Karachay-Cherkessia, we came across an amazing flower in the forest, similar to stars falling from the sky. The original appearance of the flower made an indelible impression on me and made me find out its name. It turned out that the unusual plant bears the name “astrantia”, which comes from the Greek word “astron”, which means “star”. And among the people, astrantia is often called “star”. This flower has been grown in British gardens since the 16th century.

Peaches in grape juice for the winter - juicy and aromatic pieces of fruit in thick red grape syrup. You can eat canned fruits just like that, use them to make fruit salads or desserts, and dilute concentrated grape juice with unsweetened soda and add ice cubes to create a homemade drink. Compote according to this recipe is prepared with sterilization, so it is perfectly preserved at room temperature until spring and does not lose color or taste.

Probably everyone has ever noticed bushes, sometimes up to 1.5 meters in height, with bright, blue flowers, somewhat similar to cornflowers. And this bush grows literally everywhere. But not everyone knows that this is the same chicory from which a tasty and healthy drink is prepared. This article will discuss the beneficial and medicinal properties of chicory, its preparation and methods of using it. And, of course, about how you can make a drink “almost like coffee” from it.

Many of us grow aloe. The plant is primarily valued for the medicinal properties of its fleshy leaves, and few people know that this succulent is capable of blooming. Such an event occurs very rarely, as popular rumor says - once every 100 years, which is why aloe is nicknamed agave. True, with proper care, aloe can live in an apartment or house for only up to 20 years, but it is quite possible to achieve flowering from this prickly beauty. You just need to create the necessary conditions for him.

Zucchini marinated with red currants and garlic - crispy, delicious, in a sweet and sour brine with spices. Such small zucchini for the winter pleasantly diversify winter vegetable preparations. Marinated zucchini will perfectly complement a complex vegetable side dish - it will go well with fried meat and barbecue! All sorts of preparations are made from zucchini, jam is boiled, salted, fermented, and compotes are prepared. This is truly such a multi-faceted vegetable that you can’t list everything!

I have been doing landscape design for over ten years. When people ask “make me a low-maintenance garden,” they first of all mean the presence of plants that do not require any care. But we must understand that the term “low maintenance” does not imply a refusal to water, fertilize, pruning and other actions. There are no plants that do not require care at all. In order for the garden to be beautiful and blooming, the plants need to be looked after one way or another.

Fish meat is a product of animal origin, enriched with many vitamins, micro and macroelements, which are of great value to the human body. So excluding it from the diet (especially for children) would be reckless and unwise. Our family’s menu includes fish quite often (there are even people who want to eat it around the clock). So today we have a tender fish soufflé for dinner, which we will prepare from pike perch.

Fish soufflé

step by step photo recipe for cooking in the oven

Just the other day we came across fillet in the form of frozen “bricks” at the market and, of course, we decided to try it.

As you know, to prepare any soufflé, as a rule, egg whites are whipped into a strong foam. We will not complicate our work by eliminating this labor-intensive process. Surely our fish soufflé will turn out no worse and without unnecessary movements. In terms of ingredients, this dish is similar to the usual cutlets. It’s just that it’s prepared by baking in the oven, rather than frying in oil in a frying pan. And this is, of course, much healthier. And the soufflé turns out much more tender and softer.

Ingredients are for 15 small cutlets.
Cooking time for fish soufflé is 45 minutes.

Ingredients:

thawed, washed and dried with napkins pieces of pike perch pulp - 1 kg;
onion - head;
spices (salt, ground paprika) - to taste;
breadcrumbs - a handful;
2 eggs;
processed cheese – 35 g;
potatoes - 2 small tubers;
garlic – 2 cloves.

Cooking process:

So, put on your apron, roll up your sleeves and get down to business.

Peel the vegetables, rinse, cut into small pieces and grind to a pulp in a blender.

We grind the pike perch fillet and processed cheese (of course, you can take it in larger quantities, we just didn’t have any more) in a meat grinder.