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Pollock soufflé. How to cook fish soufflé like in kindergarten? Dietary fish soufflé in a slow cooker

The other day I found a little pollock fillet in my freezer and decided to experiment, make something interesting and tasty a fish dish for my daughter :) The choice almost immediately fell on the soufflé, because it is light, tender and the children really like it, they eat such food with much more pleasure. I have never made a fish soufflé before, but I was guided by the basic principles of preparing this dish - divided egg yolk and protein, the protein is whipped into a thick foam, I replaced the flour with a piece of bread, well, I decided to add carrots :)
So, we take a fish fillet. We cut it into pieces.

I want to note that this dish can be prepared from any fish, just for the child, for now, I cook only pollock.
Peel the onions and carrots, cut the onions into quarters, carrots - in half lengthwise and cut into half-rings.

Grind onions and carrots with a blender. It is quite possible to skip everything through a meat grinder.

We send chicken yolk to onions and carrots.

Now it's the turn for the fish fillet - in a blender, in a bunch :)

Now, a piece of bread. I took a banana.

Carefully remove the crust from all sides, leaving only the crumb.
We send in a bunch, in a blender to vegetables and fillets :)

Mix everything with a blender.

Beat the protein in a thick foam.

Now we combine the main minced meat and whipped protein mass.

Mix everything thoroughly and lay out in molds, greased butter. We put the molds in the multicooker on the grate for steaming.

We turn on the "For a couple" mode for 30 minutes.
Voila! Soufflé is ready :)

The souffle turned out unusually airy and very tasty! I think that such a dish will be appreciated not only by children :) In particular, my husband, who tried this soufflé, but until now was rather skeptical about pollock as exclusively Soviet cat food, gave out - "why didn't you do this before ??? Cook more next time":))
You can use whatever you like as a side dish and dressing :) I offered my daughter a soufflé with boiled vegetables and sour cream.

Enjoy your meal!:)

Cooking time: PT00H50M 50 min.

Approximate cost per serving: 20 rub.

From fish (pollock). It turned out very tasty! My son appreciated it, ate everything that I put on the plate, I also didn’t refuse the addition of soufflé 🙂 Therefore, I share the recipe.

First you need to boil the fish in salted water, you can add a bay leaf. We cook for a very short time, since pollock is a very delicate fish (all the more, it will still be baked in the oven).

While the fish is cooking, peel the onions and carrots. Sauté the onion in a frying pan vegetable oil, then put the carrots grated on a coarse grater there and stew a little more together. Leave to cool. While we were working on onions and carrots, the fish managed to boil, cool it and put it in a blender. There also add 1 raw yolk and stewed onions with carrots. Whisk until homogeneous mass. You can try, if there is not enough salt, then salt it.

Now we take 2 squirrels (it is desirable that they are cold, they will beat better), add a little salt and beat with a whisk until stable peaks.

We combine the proteins with the fish mass and mix very gently from the bottom up.

We shift the mass into a baking dish and put it in the oven.

I baked for about 25 minutes at 190 degrees. In the oven, the soufflé rose very well, but as soon as it was pulled out of the oven, it began to fall off quickly.

Unfortunately, I do not know the reason why the soufflé falls off, maybe I did something wrong. It is not recommended to open the oven door during baking, I did not open it. Friends, if you know the reason for the fall of the soufflé, please tell me in the comments. This is the soufflé I got. But despite the fact that it fell off, it turned out very tasty! And with sour cream, you will lick your fingers in general 🙂

If you cook fish soufflé for yourself, then instead of sour cream you can make some spicy sauce, it will be very tasty! And before baking, the soufflé can be sprinkled with grated cheese. Hope everything works out for you! Bon appetit!

This simple and delicious recipe from the book of the famous Julia Child. But, of course, with some gag bit of changes. Below I will give a photo of the original recipe from her book in English. This is for those who want to cook authentic hot appetizer. For those who, like me, deviate from the original - my recipe with step by step photos the process of making fish soufflé at home.

Julia recommends preparing salmon soufflé, and canned salmon. I cooked from boiled salmon and did not regret. The souffle turned out tender and almost dietary. And, it seems to me, you can cook it from any kind of fleshy, not bony, not fatty fish. Feel free to take any salmon, cod, pollock, even hake will do.

This is what the soufflé recipe from the book looks like:

If you cook for children, then you can exclude tomato paste, and sauté the onion quite a bit, but still do not avoid this procedure. Soufflé and so it turns out quite to itself from the series "as in kindergarten."

As for what to bake it in, it’s good to use it here. portion forms, small cocottes or any other small baking dish, even silicone ones for cupcakes.

However, it's time to get started.

What do we need for fish soufflé

  • boiled pink salmon (or other fish) - 200g;
  • milk - 200 ml;
  • onion - 0.5 heads;
  • eggs - 5 pcs;
  • butter - 80g. + 1 tsp;
  • flour - 3 tablespoons;
  • tomato paste - 1 tbsp;
  • hard cheese - 50g;
  • salt - 0.5 tsp;
  • ground black pepper - a pinch;
  • dried oregano or marjoram - 0.5 tsp

How to cook fish soufflé

  1. Turn on the oven to heat up to 200°C. First preparation. We heat the milk, we need it warm. We separate the yolks from the proteins, in the recipe for the soufflé you need 4 yolks and 5 proteins. We grease the forms with oil, for this we needed 1 teaspoon. Three cheese on a fine grater. Pour 1 tablespoon of grated cheese into each mold.
  2. Onion cut into small cubes. Put butter in a frying pan and heat it up. Put onion and fry until golden brown. Pour flour, mix and continue to fry for 2 minutes.
  3. Remove the frying pan. Pour in the milk, mix quickly and thoroughly so that no lumps form. We put salt, pepper, tomato paste and spices. We put it on the stove again, wait for it to boil and cook after that for 1 minute.

  4. Again, remove from the stove, transfer from the pan to a bowl and add the yolks one at a time, carefully whisking with a whisk after each addition.
  5. We disassemble the fish, remove the bones and skin (if any), knead the meat with a fork. You can punch with a blender or make minced meat through a meat grinder.
  6. Combine fish and sauce. Put the cheese, leaving about 1 tablespoon (you will need it later).
  7. In order for us to get exactly the soufflé - airy and soft, and not just a casserole, we need whites whipped into a dense foam. To do this, beat them with a mixer, you can add a pinch of salt, it contributes to whipping.
  8. Then we mix the proteins into the fish mass in the same way as if we were preparing a biscuit - in parts, carefully so as not to drop it. Stir with a spatula, moving from top to bottom.
  9. We put the finished mixture in prepared molds, sprinkle with reserved cheese and immediately put it in a heated oven so that the mass does not fall off (that's why it must be heated in advance). Put - and switch the temperature to 190 ° C. Bake for 30 minutes.

  10. The right souffle, no matter what it is made of, whether it is cheesy, whether it is sweet, whether it is fish, it should rise well in the oven. On ours, thanks to the cheese, a beautiful crust is formed.
  11. We take out, cool in molds. Then - if desired: you can serve directly in the molds, especially if they are cute and are not afraid of sharp cutlery, or you can take them out. Since we greased them and sprinkled them with cheese, the soufflés come out perfectly.
  12. Can be served hot fish snack, and as a children's meal - as a hot dish with a side dish of mashed potatoes.

Hello dear readers! To tell the truth, I was going to do fish cakes, but I realized that the minced meat would turn out to be liquid, and changed my mind in time. Among the old recipes I found a description, how to cook fish soufflé- the dish is simple, does not require much time and effort and is very delicate in taste. Moreover, the components are almost the same as for cutlets, only I decided to add carrots.

How to make fish soufflé

We will need:

  • Fish fillet - 0.5 kg
  • Onion - two small heads
  • Carrots - two small
  • Egg - 2 pcs
  • Cream -1/3 cup
  • White bread - two slices
  • Seasoning for fish

However, the ingredients can be very different - some add cereals, semolina, someone - Bulgarian pepper or greens, etc.

Cooking:

Fish fillet - I have pollock, but it can be any other fish - I thawed it on the shelf of the refrigerator (I always try to defrost food), washed it, dried it with a towel and turned it together with onions and bread soaked in cream in a meat grinder.

Carrot grated on a fine grater. Separated the yolks from the whites. Thoroughly mixed minced meat, carrots, yolks and spices. Squirrels (they stood in my refrigerator for fifteen minutes) whipped with a whisk and carefully introduced into the minced meat.

In this case, I used a disposable foil baking dish, so that later I could throw it away, and not wash it off from the fish. I greased the form with butter and put the prepared mass into it. Baked in an oven preheated to 180 degrees for forty minutes. Ready. Still, it was not in vain that I remembered how to cook fish soufflé. It is a completely independent dish for lunch or dinner; vegetables can be used as a side dish. It can be eaten both hot and cold.

Bon appetit!

Pollock belongs to the cod class. There are quite a lot of substances useful for humans (for example, Omega-3 and Omega-6), and there is more vitamin A in pollock liver than in cod liver (it helps to improve the condition of skin, hair, teeth). ). Some time ago, the Federal Agency for Fisheries even put forward the cry "Take pollock from the cat" - although the volume of pollock production off the coast of Russia is such that it is enough for both cats and people .

From the French "soufflé", weightless and sumptuous dish, is called a whiff and refers to desserts. The recipe for fish fillet in the oven, with a pleasant delicate taste, will win the hearts of even children who are capricious in food. Dietary boneless food melting in your mouth, every mother will cook without any problems.

Many kids do not want to eat fish. This classic recipe fish soufflé in the oven is light and soft.

Necessary products for 4 people:

  • 550 g fish fillet;
  • 2 pcs. eggs;
  • loaf;
  • 3 spoons of milk;
  • 1 spoon of semolina.

Cooking:

  1. Grind the milk-soaked bread with fillets with a blender.
  2. Separate the yolks and whites.
  3. Combine minced meat with yolks. Whip the chilled egg whites.
  4. Add semolina, salt, wait 10 minutes.
  5. Important! For splendor of food, carefully introduce airy foam, adding a spoonful, mix from bottom to top.
  6. We use for baking silicone molds. Bake until browned.
  7. We take out the soufflé from the molds while warm.
  8. Serve with green peas, mashed potatoes or with pasta.

Fish soufflé, like in a garden, is ready!

Diet recipe with rice

Components:

  • boiled rice - 6 tablespoons;
  • 3 eggs;
  • 60 g of hard cheese;
  • fish fillet - 200 g;
  • sour cream - 2 tablespoons;
  • onion - 1 pc.;
  • Italian herbs - 2 pinches.

Step-by-step instruction:

  1. Mix sour cream with yolks.
  2. Grate the cheese.
  3. We scroll onions with fish in a meat grinder.
  4. We mix the fish mass with salted and peppered rice, cheese and aromatic herbs.
  5. With caution, combine with egg whites whipped with salt.
  6. Put in a baking dish and pour over, sour cream - yolk filling.
  7. We send it to the oven.

Cooking from minced fish

Baby fish recipes- it's not only soufflés, meatballs and meatballs. From minced fish make mousse, pies, dumplings, casseroles and many other dishes.

Pre-cooked and frozen fish sticks can be quickly fed to a child by frying in a pan.

Recipe Ingredients:

  • cod - 600 g fillet;
  • eggs - 3-4 pcs.;
  • flour - 130 g;
  • breadcrumbs - 200 g;
  • olive oil for frying.

Cooking in order:

  1. Cut the fillet into strips 2-3 cm thick.
  2. Pour into 3 plates: in one - flour with salt and pepper, fill the second breadcrumbs, in the third - beaten salted eggs.
  3. Line the foil on the bottom of the pan.
  4. Roll the fish pieces first in flour, then in egg and breadcrumbs.
  5. Spread not close to each other.
  6. Put foil on top and keep in the refrigerator for half an hour.
  7. Fry on both sides in a pan with olive oil.
  8. Place cooked sticks on paper towel to remove excess oil. Can be baked in the oven.

Fish soufflé in the oven with cow's milk

Have to take:

  • butter - half a briquette;
  • 1 spoon of flour;
  • milk - 500 g;
  • nutmeg;
  • eggs - 3 pcs.;
  • boiled fish - 500 g;
  • boiled rice - 0.5 cups.

Cooking instruction:

  1. We put the dishes with oil in hot water.
  2. Add flour and milk (gives tenderness to the dish), mix.
  3. Salt and pepper.
  4. Add fish with yolks, boiled rice and mix with whites (whipped).
  5. Transfer to a foil pan and bake.

How to cook a dish in a slow cooker

Cooking fish soufflé for kids with steam and fast. We take raw or boiled fish. In the second case, a light and porous soufflé is obtained. The added bread gives the meal satiety.

We take:

  • 200 g raw fillet;
  • 200 g white bread without crusts;
  • fat milk multi-cooker measuring cup, or cream;
  • eggs 2 pcs.;
  • butter 8-10 g.

Step-by-step instruction:

  1. Beat with a blender pieces of fish fillet with salt, yolks, adding bread, milk or cream.
  2. Mix with separately whipped egg whites.
  3. Pour 2 cups of water into the slow cooker.
  4. In greased silicone molds filled 2/3 of the volume, put the fish mixture on the bottom of the container for 15 minutes. when steaming.

We will need:

  • 400 g of broccoli;
  • 1 cup 20% cream;
  • solid goat cheese- 100 g;
  • spinach - 150 g;
  • eggs - 4 pcs.;
  • butter - 10 g.

Order of execution:

  1. We sort the cabbage into inflorescences, pour hot water, boil for 2 minutes.
  2. Grind with spinach.
  3. We add cream.
  4. We spread, salt and mix with the egg and yolks.
  5. Add cheese crumb (pre-grind the cheese).
  6. Carefully fold in the beaten egg whites, keeping air in the mixture.
  7. Pour into greased molds.
  8. Bake for 30-35 min. in the oven at 200 degrees.

Fish dishes are healthy and nutritious, and the absorption of protein is faster and easier. Having learned how to cook soufflé from this product, you don’t have to think about how to feed your family. It will be interesting to create your own original recipes based classic dish. Adults and children will appreciate delicate taste fish dessert.