Everyone, without exception, knows about the benefits of fish and seafood, but not everyone loves to eat this valuable product. This does not mean at all that you need to completely exclude from the daily menu.

One has only to choose from a variety of cooking methods the one that will appeal to all family members.

For example, baking in the form of a soufflé. This dish will certainly appeal to both adults and children, because the fish soufflé turns out to be soft, airy and, of course, very tasty.

You can prepare a dish in several ways: in a slow cooker, airfryer, steamed, but this article will talk about baking in the oven. In addition to the dish, it is worth serving a sauce that will accentuate the taste of the fish and make it even more sophisticated and unusual.

Advice... Before preparing a fish soufflé, you need to decide on the type of fish that we will use. How to choose the right fish for your dish? Experienced chefs say that cod, pollock or pike perch are best.

Let's not forget that fish soufflé is a dietary dish, which means that the type of fish should not be too fatty.

How to cook a classic fish soufflé in the oven?

We need:

• 800 grams of fish fillets
• Half a glass of milk
• 30 grams of flour
• 3 eggs
• 100 grams of white bread
• 1 carrot
• 1 onion
• 1 bell pepper
• 30 milliliters of vegetable oil
• Salt and spices for fish to taste
• 1 tablespoon of breadcrumbs or semolina for dusting the mold

Now let's look at the main stages of cooking with a detailed description:

Video recipe for a classic fish soufflé at home

What do you need to prepare milk sauce for a dish?

The sauce is a great addition to any fish dishes. Preparing the sauce is quite simple: you need to heat a tablespoon of flour in a dry frying pan until a nutty flavor appears.

Then add 1 teaspoon of butter and heat everything together, stirring thoroughly. In a separate saucepan, boil half a glass of milk and add it in a thin stream to the flour mass.

Immediately mix everything well with a wooden spatula until smooth. Bring the sauce to a boil - season with salt and season to taste. You can also add your favorite greens. Milk sauce for fish is ready, bon appetit.

Is a fish soufflé suitable for a small child?

The dish is ideal for toddlers from one year old, but you need to carefully check the fillet for bones.

We need:

• 400 grams of marine fish fillet
• 1 chicken egg
• 30 milliliters of vegetable oil
• A little butter to grease the mold
• 100 grams of sour cream
• Salt to taste

Now let's see what needs to be done with prepared products:

Advice... The fish soufflé can be served with vegetables or rice. Vegetables should be beautifully cut and boiled in a figured manner, and then served - children will eat the fish dish with great pleasure.

Soufflé recipe for young children

We need:

• 400 grams of fish fillet
• 3 egg whites
• 120 milliliters of milk
• 100 grams of white bread crumb
• Fish spices, salt

How to properly prepare our dish, see below:

The other day I found a little pollock fillet in my freezer and decided to experiment, make some interesting and tasty fish dish for my daughter :) The choice almost immediately fell on soufflé, because it is light, tender and very much the children like, they eat such food with much more fun. I had never done a fish soufflé before, but I was guided by the basic principles of cooking this dish - separated egg yolk and white, the protein is beaten into a thick foam, I replaced the flour with a piece of bread, and I decided to add carrots :)
So, let's take the fish fillet. We cut it into pieces.

I want to note that this dish can be prepared from any fish, it's just that for a child I am preparing only pollock so far.
Peel the onions and carrots, cut the onion into quarters, cut the carrots in half lengthwise and cut into half-rings.

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

We send chicken yolk to onions and carrots.

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

Now - a piece of bread. I took the loaf.

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

Mix everything with a blender.

Beat the protein into a thick foam.

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

We mix everything thoroughly and put it in tins, greased with butter. We put the molds in a multicooker on the wire rack for steaming.

We turn on the "Steam" mode for 30 minutes.
Voila! The soufflé is ready :)

The soufflé turned out to be 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 to cat food from Sovdepov, gave out - "why did you not do that before ??? Next time cook more ":))
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.

Estimated Serving Cost: RUB 20

From fish (pollock). It turned out very tasty! My son appreciated, ate everything that he put on the plate, he also did not refuse to add 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 tender fish (especially, it will still be baked in the oven).

While the fish is cooking, peel the onions and carrots. Saute the onions in a frying pan in vegetable oil, then put the carrots grated on a coarse grater there and simmer everything together a little more. We set aside to cool. While we were engaged in onions and carrots, the fish managed to boil, we cool it and put it in a blender. Add 1 raw yolk and stewed onions with carrots there. Beat until smooth. You can try, if there is not enough salt, then salt it.

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

Combine the proteins with the fish mass and mix very gently from bottom to top.

Transfer the mass to a baking dish and place 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, perhaps 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 soufflé falling off, please tell me in the comments. Here's a soufflé I got. But despite the fact that it fell, it turned out very tasty! And with sour cream, so generally you will lick your fingers 🙂

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

A fish soufflé is a dish made from egg yolks mixed with fish, to which whipped egg whites are later added.

Fish soufflé is familiar to most of us who attended kindergarten in childhood. This delicate, airy, nourishing dish with a pleasant taste is suitable not only for children, but also for people looking after their health.

It can be cooked with fillers from semolina, rice, cottage cheese, carrots, vegetables and cheese in the oven, microwave, steamed, in a slow cooker, it always turns out to be airy, tender and very, very tasty.

How to cook other fish dishes you can

Today we will cook a fish soufflé according to the following recipes:

How to make liver soufflé

Delicate fish soufflé

We need:

• 1 kg of any fish
• 200 ml cream, any fat content
• 4 eggs
• 2 bay leaves
• 5 black peppercorns
• 20 g butter
• salt, pepper, spices, to taste

Preparation:

1. Boil the peeled fish. Throw peppercorns, bay leaves into boiling water, salt and simmer the fish for 8 - 10 minutes.

Then put in a colander, separate from the seeds and interrupt in a blender.

2. Beat the yolks with cream until foamy, using a mixer.

3. Chilled proteins are interrupted with salt until white peaks.

4. Combine minced fish with cream, mix. Then add the proteins and mix gently.

We taste for salt, pungency, if necessary add salt and pepper, mix.

5. Grease the mold with butter and spread the fish mixture, leveling it over the surface. We bake in the oven at 180 degrees for 35 minutes, cool.

Fish soufflé from kindergarten

We need:

• 1 fish carcass (pike perch, pink salmon, hake, pollock)
• 2 eggs

For milk sauce:

• 150 ml milk
• 1.5 tbsp wheat flour
• salt to taste

Preparation:

1.First prepare the Milk Sauce:

• fry the flour in a dry frying pan, stirring constantly so that it does not burn, until light golden brown.
• add milk and with constant stirring (to avoid lumps), cook until thick sour cream, 5 - 10 minutes.
• filter through a sieve, salt and let cool.

2. Wash, peel and boil the fish in salted water. Separate the fillet from the seeds and put in the milk sauce.

3. Add egg yolks to the fish and interrupt everything in a blender until smooth.

4. Whisk the remaining proteins with salt until firm peaks and gently transfer to the minced fish. Gently mix with movements from top to bottom, with a spatula or in a blender at low speed.

5. Grease the baking dish with oil and transfer the fish mass into it. We bake in the oven at 180 degrees for 30 minutes. Leave to cool in the form, and then transfer to a dish.

Cauliflower fish soufflé

We need:

• 1 kg cauliflower
• 1 tbsp. milk
• 250 g cod or sea bass fillet
• 2 tbsp flour
• 3 eggs
• 4 tablespoons butter

Preparation:

1. Boil the fish fillet and chop finely.

2. Divide the peeled cauliflower into cauliflowers, rinse and boil in salted water, put in a colander and interrupt in a blender along with the fish.

3. Prepare the milk sauce (see the previous recipe), add the egg yolks to it and mix.

4. Combine cabbage and fish mince with milk sauce, mix.

5. Beat the egg white until foamy and gently mix with the minced meat. Put in oiled tins and put in a double boiler, until tender. You can also bake in the oven for 40 minutes at a temperature of 180 degrees, just put the molds in a baking sheet with water.

When serving, pour over melted butter.

Fish soufflé with sour cream

We need:

• 500 g fish fillet
• 2 eggs
• 2 tbsp sour cream
• salt to taste

Preparation:

1. Cut the fish into small pieces and beat in a blender with egg yolks.

2. Beat the egg whites until fluffy.

3. Add sour cream to the fish, season with salt and beat again. Gently add whipped whites to this mass and mix.

4. Transfer the resulting mass into a greased form and send it to the oven.

Pour water into a baking sheet, put a form with soufflé in it and bake at 180 degrees for 40 minutes.

Steamed fish soufflé from multivariate

We need:

• 100 g fish fillet
• 0.5 carrots
• 100 g cauliflower
• 60 g zucchini
• 80 ml milk
• 1 PC. egg
• salt to taste
• olive oil to taste

Preparation:

1. Rinse fish fillets and vegetables and place in a steaming container.

2. Pour boiling water into the multicooker bowl and install a container with fish and vegetables, add milk and cook in the “Steam cooking” mode for 15 minutes.

3. After that, interrupt the fish and vegetables in a blender until smooth, add the egg yolk and mix.

4. Combine the resulting mass with whipped protein, mix. Molds, grease with oil and shift the minced meat. In a container for a double boiler, lay out the forms with soufflé and cook for a couple of 20 minutes, in a slow cooker.

Fish soufflé with vegetables

We need:

• 400 g fish soufflé
• 100 g milk
• 1 + 2 pcs eggs
• 1 carrot
• 1 onion
• 1-2 slices of white bread
• 1 PC. sweet pepper
• 1 tbsp vegetable oil
• herbs and spices to taste

Preparation:

1. Cut the bread slices from the crust and soak in milk for 10 minutes.

2. Grind vegetables:

• onions and sweet peppers - cubed
• grate carrots
• finely chop the greens

3. In a blender, grind the fish fillets and vegetables, except for greens, until smooth.

4. Add 1 yolk, bread and spices to the minced meat, interrupt everything again.

5. Beat the egg white and add to the minced fish, mix gently, moving up and down.

6. Prepare the filling for the soufflé: for which we boil two eggs, cut into cubes and mix with chopped herbs.

7. Grease the baking dish with vegetable oil, shift half of the minced fish, put the filling on top

and cover with the second half of the minced meat, level it over the surface.

8. Put in a preheated oven to 180 degrees and bake for 40 minutes. Serve hot or cold.

Pollock fish casserole

We need:

• 1 kg of pollock
• 3 eggs
• 3 onions
• salt, pepper to taste
• 1 tbsp. milk (200 ml)

Preparation:

1.Mintai boil and disassemble into fillets.

2. Finely chopped onion, fry in vegetable oil.

3. Put the fish on a greased baking sheet, smooth over the surface.

4. Salt the eggs, season with pepper, add milk and stir.

5. Put the fried onions in a layer on the fish and pour over the eggs and milk. We send it to the oven for 15 - 20 minutes at 180 degrees.

Cod soufflé with parmesan cheese and pepper salad

We need:

For soufflé:

• 800 g fillet of red or white cod
• 3 eggs
• 50 g semolina
• 300 ml milk
• 100 g parmesan cheese (hard cheese)
• 50 g butter
• 50 g bread crumbs
• pepper, salt

For the salad:

• 2 pieces of sweet pepper
• 2 pcs chili peppers
• 1 bunch green onion
• 1 bunch of dill
• vegetable oil

Preparation:

1.Dismantle the fish into fillets and interrupt in a blender.

2.Greens finely chop.

3. Mix the fish with eggs, milk, add some chopped herbs, semolina, salt and pepper and mix thoroughly.

4. Grease the form with butter, transfer the fish mass, sprinkle with grated on top, on a fine grater, cheese and bread crumbs. We bake at a temperature of 170 degrees for 30 minutes.

5. Prepare the salad: bake the peppers in the oven, peel, seeds and chop. Cut the chili pepper into half rings, mix with the pepper and the remaining herbs, season with vegetable oil. Serve with fish soufflé.

Fish casserole with vegetables

We need:

• 500 g fish fillet
• 3 onions
• 3 eggs
• 20 - 30 g butter
• 2 cloves of garlic, optional
• 1-2 slices of bread
• 2 tbsp flour or bread crumbs
• salt pepper
• 100 ml milk

For filling:

• 1 - 2 pieces of sweet pepper
• 1 bunch of green onions
• 1 bunch of parsley
• 2 carrots

Preparation:

1. Finely chop two onions and fry in butter until tender.

2. Soak the bread in milk and interrupt in a blender with fish and one onion. Break eggs with a fork and mix with minced fish, add chopped garlic, flour (crackers) and mix. Divide into 3 parts.

3. For the filling:

• finely chop the sweet pepper and mix with 1/2 bunch of chopped green onions.

• chop a bunch of parsley, pass it through a meat grinder, or chop it in a blender.

• rub the carrots on a very fine grater.

4. Mix each filling with a part of the minced fish.

5. Grease the form with butter, put parchment on the bottom, sprinkle the sides with breadcrumbs and lay the minced fish in layers: 1st layer - with pepper,

2nd layer - with parsley,

3rd layer - with carrots.

Lay the layers carefully so as not to mix.

6. Bake in a preheated oven, up to 180 degrees, 1 hour - 1.5 hours. Cool down in shape. In a cooked casserole, the edges come out of the mold and the top is browned. We serve both hot and cold.

Bon Appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Almost every housewife knows about the benefits of seafood, but, despite the many advantages, not everyone prefers fish. This fact does not mean at all that fish should be excluded from the diet at all, it is just that you need to try other methods of cooking it. Fish soufflé is a great option for preparing this product. This dish is able to win the hearts of both adults and children. Try to cook it with our help.

What kind of fish is suitable for the dish

Any fish fillet is suitable for cooking: cod, pollock, pike perch, salmon. Fish soufflé is a dietary dish, so it is desirable that the fillet is not greasy. If you plan on filing fish yourself, choose one that does not contain many small bones. First, scroll the fillets with a meat grinder, and then mix the minced fish with the rest of the ingredients in a blender.

Recipes for making fish soufflé with a photo:

There are many options for making soufflés. It can be made from any fish, with or without filling, with or without vegetables. Soufflé is prepared in different ways: in a double boiler, oven, and even using a multicooker. The good thing about this dish is that you don't have to adhere to a strict recipe during cooking. Soufflé opens a flight to imagination, and each time the taste comes out different, but will invariably remain pleasant and useful.

For kids

Children are happy to eat fish in the form of a soufflé. Some moms cook this baby fish dish with healthy vegetables like carrots or broccoli. Not all children love to eat vegetables, and by adding them to the soufflé mass, you will be surprised with what appetite your child will gobble it up. For cooking, you can use small muffin or muffin baking tins, your child will love this.

In a multicooker

The recipe for making soufflé in a slow cooker is simple and does not take much time to prepare, everything else will be done for you by a modern miracle of technology. You will need the following products:

• 1.5 kg fillet of white fish (or ready-made minced meat);
• 2 chicken eggs;
• 1 tbsp. a spoonful of oatmeal;
• 2 slices of white bread;
• 2 onions;
• 200 gr. lard (if the fish is oily you can do without it);
• salt, pepper and other seasonings to taste.

We prepare the soufflé as follows:

1. Using a meat grinder, we pass all of the above products through it. Mix the mixture thoroughly.
2. Lubricate the multicooker bowl with oil from the inside and put the resulting mass there.
   
3. Close the lid tightly and turn on the baking mode. Set the timer to 60 minutes.
4. You can serve the finished fish soufflé on the table!
   

In the oven

How does the cooking of a fish soufflé begin in the oven? With the preparation of the necessary products. You will need:

• fish fillet - 400-500 gr.;
• milk - half a glass;
• white bread (several slices);
• eggs - 3 pcs.;
• carrots - 1 pc.;
• onion head - 1 pc.;
• sweet pepper - 1 pc.;
• vegetable oil - 1 tablespoon;
• salt and spices to taste.

The step-by-step process for preparing a fish casserole for 4 servings will look like this:

In a double boiler

This cooking method is ideal if you plan to prepare a soufflé for your baby as a complementary food, or if you just like to eat diet meals. Soufflé cooked in a double boiler comes out more juicy, tender. It is prepared from raw or boiled fish. The addition of vegetables is allowed. If you do not have a dedicated steamer, you can use the steam bath. Simply place the baking dish in a larger container. The degree of readiness, again, will show a ruddy crust.

Products required for the dish:

• fish fillet;
• carrot;
• egg;
• boiled rice (200 gr.).

Preparation:

Diet fish soufflé

The dish is suitable not only for people who want to lose weight. Such a soufflé is allowed to be consumed by patients suffering from diseases of the pancreas, as well as various ailments and disorders of the digestive system. You can include this dish in baby food as well. Prepare.