Fillet of White Fish Baked in Tomato Soufflé
by Editorial Staff
Fillet of white fish, baked in tomato and milk sauce, is an unusual dish made from simple, familiar products. After baking, the sauce-pouring from milk with tomato paste turns out to be similar to a soufflé – tender and melting in the mouth. The fish is baked in portioned tins, which adds sophistication to the dish.
Ingredients
- Fish fillet (pollock) – 250 g
- Egg – 1 pc.
- Milk – 120 ml
- Tomato paste – 1.5 tbsp
- Vegetable oil – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
For filing:
- Fresh greens (dill) – to taste
Directions
- Cut the fish fillets into medium pieces. Sprinkle the fish with salt and black pepper.
- Heat a skillet with vegetable oil over medium heat. Fry the fish on both sides. Fry quickly – 2-3 minutes.
- Break the egg into a bowl and pour in the milk. Whisk and add tomato paste. Salt. Stir the egg mixture again.
- Place the fish in portioned baking dishes (I have ramequins). Pour the egg mixture over the fish.
- Bake the fish in the tomato soufflé in the oven for 25 minutes. Fish baked in tomato soufflé is ready! Leave the dish to cool slightly. Serve the fish to the table, sprinkle with finely chopped herbs.
Bon Appetit!
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