Steamed fish soufflé from boiled fish
Description
Steamed fish soufflé is a wonderful dish suitable for both children and adults. It can be served on festive occasions with a delicious sauce and will be a big hit. This delicate dish is also perfect for dietary and therapeutic diets. The recipe for steamed fish soufflé is extremely simple, and I'm happy to share it with you. 1. If you already have ready fish fillet, that's great—this will simplify preparation. If you have a whole fish, you'll need to fillet it and remove all the bones. 2. Boil the fish in a small amount of water for about 8–10 minutes after the water comes to a boil. 3. Let the cooked fish cool down, then carefully check it again for any remaining bones. They are much easier to remove after cooking. 4. Pass the bone-free fillet through a meat grinder or blend it until smooth. 5. Pour milk into a saucepan, add flour, and mix well. Bring to a boil, then add butter. Stir until you get a smooth white sauce. 6. Combine the ground cooked fish, prepared sauce, and egg yolk. Season with salt and mix thoroughly. 7. Beat the egg white until stiff peaks form, then gently fold it into the fish mixture. 8. Lightly grease soufflé molds and fill them with the fish mixture. 9. Place in a steamer and cook for 15–20 minutes. If you don't have a steamer, cook the soufflé in a colander set over a pot of boiling water, covered with a lid. To give the soufflé a more attractive appearance on the festive table, you can brown it slightly in a preheated oven.