Fish souffle for children
Description
The recipe won't take much time. Children love this dish, and adults enjoy it with great appetite too. Even those indifferent to fish appreciate its delicate, airy texture. You can give this soufflé to children from one year old. Use low-fat fish, preferably sea fish, as it's more nutritious. Serve hot.
Instructions
- 1
Step 1
1. I had frozen fish, so I first thawed it in the refrigerator, then at room temperature (this took 2 hours), and then flaked the fish into fibers.
- 2
Step 2
2. Pass the resulting fibers twice through a meat grinder or chop in a blender to make the fish mixture tender and ensure no bones remain.
- 3
Step 3
3. I wash the eggs and crack them, separating the yolks from the whites, then put the whites in the refrigerator for 15 minutes.
- 4
Step 4
4. Add the yolks and sour cream to the minced fish fillet, season slightly with salt and mix.
- 5
Step 5
5. I beat the chilled egg whites with a pinch of salt until stiff peaks form.
- 6
Step 6
6. Carefully add the egg whites to the fish mince and mix gently from the bottom up with a spoon.
- 7
Step 7
7. I bake the soufflé in silicone cupcake molds: spoon the minced meat into the molds and place them in a preheated oven at 180 degrees for 25 minutes.
- 8
Step 8
8. Under no circumstances do I open the oven during the first 10-15 minutes, otherwise the soufflé will collapse. Then I take out the finished soufflé, but don't remove it from the molds right away—let it sit for 10-15 minutes.
- 9
Step 9
9. Before serving, I remove the fish fillet from the silicone mold.