Fish soufflé
Description
The dish is prepared without unnecessary complications. Fish soufflé is very convenient because even people who don't particularly like fish on its own will gladly eat this. For the same reason, children love it too—they might refuse regular fish but devour it in soufflé form. Especially since it's quite simple to prepare. Try making fish soufflé. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, remove all the crusts from the white bread and soak the bread in milk for about 8–10 minutes.
- 2
Step 2
Finely chop the onion, grate the carrot on a medium grater.
- 3
Step 3
Finely chop the pepper.
- 4
Step 4
Using a blender, grind the fish fillet, onion, carrot, and pepper into a homogeneous mixture.
- 5
Step 5
Add one egg yolk, bread soaked in milk, and spices to the same mixture. Blend again with a blender.
- 6
Step 6
Beat the egg white, add it to the resulting fish mince, and gently mix by hand.
- 7
Step 7
Prepare the filling for the soufflé. To do this, finely chop 2 boiled eggs and some herbs.
- 8
Step 8
Grease the baking dish with vegetable oil and preheat the oven to 180 degrees. Evenly spread half of the fish mince into the baking dish, then add a layer of filling, and cover with the second layer of fish mince on top. Smooth it out and place in the preheated oven.
- 9
Step 9
Bake the fish soufflé in the oven at 180 degrees for 40 minutes. Serve it either hot or cold—it's better hot for me, but that's a matter of taste.