Fish Soufflé
by Editorial Staff
Fish soufflé will surprise you with its delicate taste, fluffy, airy texture, and aroma that will not leave anyone indifferent! Preparing fish soufflés is quick and easy!
Cook: 40 minutes
Ingredients
- Pangasius fillet (or another fish fillet) – 250 g
- Bulb onions – 1 pc.
- Eggs – 3 pcs.
- Milk (cream) – 40-50 ml
- Vegetable oil – 2-3 tbsp
- Flour for sprinkling molds – 1 tbsp
- Salt – 1/2 teaspoon
- Ground black pepper – 1/3 teaspoon.
Directions
- Wash the fish fillets and dry them with a paper towel. Cut into small pieces. Fry the onions in vegetable oil until light golden brown.
- Add pieces of fish to the pan with onions and fry everything together for 2-3 minutes over medium heat. Pour in milk and simmer for another 1-2 minutes.
- We transfer the fish to a separate container, salt, and pepper. We leave the fish to cool. Add eggs. We interrupt all the ingredients with a blender into a homogeneous mass.
- Grease the baking dish with vegetable (or butter) oil to the top and sprinkle with flour (or breadcrumbs), shake off excess flour. I have a 12×16 cm baking dish.
- We spread the fish mass in a baking dish and cook the fish soufflé in the oven at 180-200 degrees for 20-25 minutes. Baking time and temperature will depend on your oven. During baking, the soufflé will rise, and when it cools, it will go down – it should be so.
- The fish soufflé turned out to be very tasty, aromatic, melting in the mouth, with a “tanned” crust. A great alternative to fish cakes and meatballs! Be sure to cook such a yummy – and see for yourself!
Bon Appetit!
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