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Fish souffle, as in the garden. Recipe

Do you know how the fish souffle is prepared, as in the kindergarten? The recipe for this incredibly delicious and delicate dish will be presented in the materials of this article.

It should be noted that such a product can be prepared not only for an ordinary afternoon snack or for dinner, but also to serve it to a festive table as a fragrant snack.

Fish souffle, as in the garden: a recipe for step by step cooking

In general, there are so many ways to prepare a similar dish. However, most owners prefer to use the very same recipe, according to which the fish souffle is prepared, both in kindergartens and primary schools. After all, this dish has a special taste and a delicate texture.

So what products are needed to make a delicious fish souffle, like in a kindergarten? The recipe for this dish includes:

  • Alaska pollack - about 1 kg;
  • Eggs large 4-5 pieces;
  • Bulbs of large white - 1 pc .;
  • Sunflower oil - about 20 ml;
  • Rice long - ½ cup;
  • Butter - 2 large spoons;
  • Spices any - apply to taste.

Preparation of the basis

Fish dishes are always prepared very quickly. And the souffle is no exception. But, before baking this product, you should properly form the base. To do this, with freshly frozen Pollock, carefully peel the skin, and then wait for its partial thawing. After that, the fish are divided along half and remove the ridge with bones. The remaining pulp is spread into the blender bowl and whipped into a homogeneous gruel.

Prepare the fish minced meat, begin to process the remaining ingredients. The bulb is peeled and then finely shredded. After that, it is spread in a frying pan with oil and fried until complete transparency.

Thermally processed vegetable, it is spread to stuffing. In the same dishes add spices to taste, soft butter and beaten chicken eggs. All the ingredients are thoroughly mixed (using a mixer).

Heat treatment of the product

How should you prepare a fish souffle in a multivariate? To do this, the bowl of the device is well lubricated with cooking oil and spread out all the cooked stuffing. In doing so, it is carefully tamped. In this form, the semi-finished product is closed and cooked in the baking mode for 35-40 minutes. During this time, the souffle should be fully prepared and grabbed.

How to serve the table?

Now you know how to cook a fish souffle, as in a kindergarten. The recipe for this dish should always be written in your cookbook.

After the product is prepared, the bowl of the multivark is opened and left in this form for a few minutes. Slightly cooling the souffle, it is cut into pieces, distributed on plates and served to the table along with a slice of bread and greens.

The most delicious fish souffle in the multivarquet: the recipe for cooking

As mentioned above, a fish souffle can be prepared in different ways. The simplest and quickest option was presented above. But if you want to make a more satisfying and unusual dish, then we suggest using this recipe. To implement it we will need:

  • Fillet lean fish - about 400 g;
  • Whole milk rustic - about 100 g;
  • Eggs raw chicken - 3 pieces;
  • Large-sized carrots - 1 piece;
  • Onion white onions - 1 head;
  • White bread of yesterday's production - 1-2 slices;
  • Sweet pepper - 1 pc. (red);
  • Spices any - use at discretion;
  • Sunflower oil - a large spoon;
  • Fresh herbs and spices - apply at your discretion.

We make a fish base

Any fish dishes should be prepared from the processing of the main component. To do this, fresh fillets are thoroughly washed in cool water, and then ground using a meat grinder or a blender. After that, with the white bread of yesterday's production, remove all the crusts and soak in whole and fatty milk (about 8-10 minutes). Then onions and sweet peppers finely shred with a sharp knife, and carrots rub on a large grater.

All processed ingredients are placed in a common container and flavored with spices. Also to them add one egg yolk, strongly whipped protein and soaked in milk white bread. After that, all the products are mixed until uniform. To do this, you can use a mixer or blender.

Preparation of the filling

To souffle at home, it turned out delicious and original, it is recommended to cook with the filling. To do this, chicken eggs are boiled to a steep state, and then cut into large cubes. In the future, they add finely chopped fresh herbs and a little salt. All ingredients are mixed well with a large spoon.

The process of forming a dish

Having prepared the main components, immediately begin to form a souffle. To do this, take a bowl of multivarkers and generously grease it with sunflower oil. Then, ½ of the fish base is laid out in a bowl and tamped well. After that, the stuffing of eggs and greens is placed on the fish mince. At the end, it is covered with the remaining half of the base. Finished half-finished product equals a spoon, and if desired, draw a beautiful pattern with a fork.

Heat treatment process

Laying the ingredients in a bowl, they immediately close and cook in the baking program for 43 minutes. During this time the fish souffle should be well seized and lightly browned.

We serve for dinner

Ready souffle from fish with egg filling is taken out from the multivark and cool down a little. After that, it is cut into pieces, neatly laid out on small plates and presented to the table with bread.

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