Delicate fish soufflé. Diet pollock fish soufflé in the oven

The other day I found some 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 the children really like it, they eat this kind of food with much more pleasure. I had never made fish soufflé before, but I was guided by the basic principles of preparing this dish - separated egg yolk and white, whipped the white into a thick foam, replaced the flour with a piece of bread, and decided to add carrots :)
So, let's take the fish fillet. We cut it into pieces.

I would like to note that this dish can be prepared from any fish, I’m just preparing only pollock for the child.
Peel the onions and carrots, cut the onions into quarters, cut the carrots in half lengthwise and cut into half rings.

Grind the onions and carrots in a blender. It is quite possible to put everything through a meat grinder.

Add chicken yolk to the onions and carrots.

Now it's time for the fish fillets - into the blender, into the pile :)

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

Carefully remove the crust from all sides, leaving only the crumb.
We put it in a heap, in a blender with vegetables and fillets :)

Mix everything using a blender.

Beat the whites into a thick foam.

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

Mix everything thoroughly and place in molds greased with butter. Place the molds in the multicooker on the steaming rack.

Turn on the “Steam” mode for 30 minutes.
Voila! The soufflé is ready :)

The soufflé turned out incredibly airy and very tasty! I think not only children will appreciate this dish :) In particular, my husband, who tried this soufflé, but until now was quite skeptical about pollock as exclusively Sovdepov cat food, said: “why haven’t you done this 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.

Approximate cost per serving: 20 rub.

Fish soufflé is a dietary recipe according to which you can easily prepare a tender and airy fish soufflé from boiled pollock, cod or hake. Of course, while on a diet, you don’t have to waste time preparing delicious dishes, but simply eat a piece of boiled fish, but this, you see, is boring. You need to pamper yourself and teach yourself that dietary food should not only be low-calorie and healthy, but also tasty and beautifully prepared. Low-fat sea fish is loved by all nutritionists without exception, and even more so when boiled or baked. Using a blender, you can simply turn it into a soft puree and prepare a dish beloved by many - tender fish soufflé.

Cooking time: 40 minutes
Number of servings: 3

Ingredients for fish soufflé in the oven

500 g boiled fish;
2 fresh chicken eggs;
100 ml milk;
30 g semolina;
10 g butter;
salt.

Method for preparing fish soufflé in the oven

Almost any boiled sea fish is suitable for dietary nutrition, but if you choose, it is better to give preference to hake, pollock or cod. So, we remove the skin from the fish, remove the ridge and bones. By the way, I made this fish soufflé from boiled pollock, and it turned out delicious.

Take two fresh chicken eggs, break them into a bowl, separate the yolks from the whites. Proteins are introduced into fish soufflé separately, so for now we set them aside.

Pour cold milk, preferably skim, into a bowl, add semolina and fine table salt to taste. Leave the semolina in the milk for 15 minutes so that the cereal absorbs moisture and swells well.

Place pieces of boiled fish in the bowl of a food processor, add semolina soaked in milk and two raw chicken yolks. Grind the ingredients until smooth mince is obtained.

Place two raw egg whites in a bowl and add a small pinch of fine salt. Whip the egg whites vigorously until soft peaks form. It's easy to beat the whites by hand with a regular whisk, but with a mixer you can do it 3 times faster.

Take the minced fish and carefully mix it with the whipped egg whites. In order not to destroy the air bubbles formed when beating the egg whites, you need to stir in uniform movements, in a circle, always in one direction.

Dietary fish soufflé is prepared in a water bath, since it is prepared without fat and will simply burn in a regular oven. Dip silicone molds into water and fill with fish mixture almost to the brim.

Take a shallow baking tray, pour warm water into it, and place the filled molds. Cut the cold butter into thin, almost transparent slices and place it on the fish mixture so that when baked the finished dish acquires a golden color.

Heat the oven to 165 degrees Celsius. Place the baking sheet with the molds on the middle level of the oven and cook for 25 minutes. During the cooking process, the door must not be opened so that our product does not fall off.

Cool the fish soufflé in the molds and carefully remove. Serve fish soufflé with a side dish of fresh or steamed vegetables. You can also prepare a classic white sauce for it, but without flour.

The fish souffle in the oven is ready. Bon appetit!

From fish (pollock). It turned out very tasty! My son appreciated it, ate everything I put on the plate, and didn’t refuse the addition of soufflé :) That’s why I’m sharing the recipe.

First, you need to boil the fish in salted water, you can add a bay leaf. We cook it for a very short time, since pollock is a very delicate fish (especially since 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 in vegetable oil, then put the carrots grated on a coarse grater there and simmer all together a little more. Leave to cool. While we were working on the onions and carrots, the fish had time to cook, let it cool and put it in a blender. Add 1 raw yolk and stewed onions and carrots. Beat until smooth. You can try, if there is not enough salt, then add some salt.

Now take 2 egg whites (preferably they should be cold, they will beat better), add a little salt and beat with a whisk until stiff peaks form.

Combine the whites with the fish mixture and mix very carefully from bottom to top.

Transfer the mixture to a baking dish and place in the oven.

I baked for about 25 minutes at 190 degrees. The soufflé rose very well in the oven, but as soon as I took it out of the oven, it began to fall quickly.

Unfortunately, I don’t 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 souffle falling off, please tell me in the comments. This is the soufflé I made. But despite the fact that it fell, it turned out very tasty! And with sour cream, you’ll lick your fingers :)

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

Be sure to include a dietary fish soufflé in your menu - even children will love this light, incredibly tasty dish.
Thanks to the introduction of egg whites whipped into a strong foam into the minced fish, the soufflé turns out airy and tender, literally melting in your mouth. And its appearance with a golden-brown and crispy crust will whet the appetite of even a well-fed person (tested!)

In this recipe I used, but every time I cook this dish with different types of white fish - pike perch, cod or hake.
The recipe and method for preparing fish soufflé is quite simple, and if time is short, this dish always comes to the rescue.

Pollock soufflé in the oven. Step-by-step photo recipe

Ingredients:

pollock fillet - 5 pcs
chicken egg - 2 pcs
onion - 1 piece
oatmeal - 2 tbsp.
yogurt or low-fat sour cream - 1 tbsp.
baking powder - 1/2 tsp.
salt, spices - to taste.

Preparation:

Step 1. Peel the onion and cut into quarters. Thaw the pollock fillet, wash it, and dry it with a paper towel.

Step 2. Place the prepared ingredients in a blender bowl and grind into minced meat.

Step 3. Add oatmeal, 1 yolk, salt, spices, baking powder to the resulting mass. Grind everything again.

To make the soufflé more juicy, add 1 tbsp to the minced meat. l. natural yogurt or sour cream.

Step 4. Separately, beat the whites with a blender to stable peaks and carefully mix with the minced fish.

Step 5. Fill silicone muffin tins with the prepared minced meat.

Step 6. Lightly beat the remaining egg yolk and apply with a brush on top of the minced fish.

Step 7. Place the molds on a baking sheet and place in an oven preheated to 180°C for 35-40 minutes until noticeably browned.

Step 8. The finished soufflé can be served as a separate dish, or with a side dish or vegetables. Additionally, you can cook and serve.

Fish soufflé is tender, like in kindergarten

This dish can be prepared from any non-fat sea fish. Hake, pollock, cod or pike perch are suitable. The soufflé is prepared quickly, but it turns out light, satisfying and incredibly tasty. Try it - I'm sure you'll like it.

Cook with pleasure, eat for health!

In French, “soufflé”, a weightless and fluffy dish, is called a whiff and refers to desserts. A recipe for fish fillet in the oven, with a pleasant delicate taste, will win the hearts of even children who are picky about food. Every mother can prepare dietary, melt-in-your-mouth, seedless food without any problems.

Many kids don't want to eat fish. This classic oven-baked fish soufflé recipe 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.

Preparation:

Grind the milk-soaked bread and fillet in a blender.
Separate the yolks and whites.
Combine the minced meat with the yolks. Beat the chilled whites.
Add semolina, salt, wait 10 minutes.
Important! To make the dish splendid, carefully add airy foam, adding a spoonful at a time, stirring from bottom to top.
For baking we use silicone molds. Bake until browned.
Remove the soufflé from the molds when warm.
Serve with green peas, mashed potatoes or pasta.

Fish soufflé, just like in kindergarten, is ready!

Diet recipe with rice

Components:

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

Step-by-step instruction:

Mix sour cream with yolks.
Grate the cheese.
Grind the onion and fish in a meat grinder.
Mix the fish mass with salted and peppered rice, cheese and aromatic herbs.
Carefully combine with the whites beaten with salt.
Place in a baking dish and pour over sour cream and yolk filling.
Place in the oven.

Cooking from minced fish

Children's fish recipes are not only soufflés, cutlets and meatballs. Mousse, pies, dumplings, casseroles and many other dishes are made from minced fish.

You can quickly feed your child prepared and frozen fish sticks by frying them in a frying pan.

Recipe ingredients:

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

Preparation in order:

Cut the fillet into strips 2-3 cm thick.
Pour into 3 plates: in one - flour with salt and pepper, fill the second with breadcrumbs, in the third - beaten salted eggs.
Line the bottom of a baking sheet with foil.
Dredge the fish pieces first in flour, then in egg and breadcrumbs.
Place them not close to each other.
Place foil on top and keep in the refrigerator for half an hour.
Fry on both sides in a frying pan in olive oil.
Place the finished sticks on a paper towel to remove excess fat. 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 instructions:

Place the bowl with oil in hot water.
Add flour and milk (gives the dish tenderness), mix.
Salt and pepper.
Add the fish with the yolks, boiled rice and mix with the whites (whipped).
Place in a roasting pan on foil and bake.

How to properly cook a dish in a slow cooker

We prepare fish soufflé for children with steam and quickly. We take raw or boiled fish. In the second case, a light and porous soufflé is obtained. The added bread makes the dish richer.

Let's take:

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

Step-by-step instruction:

Using a blender, beat the pieces of fish fillet with salt, yolks, adding bread, milk or cream.
Mix with separately beaten egg whites.
Pour 2 cups of water into the slow cooker.
In greased silicone molds filled to 2/3 of the volume, place the fish mixture on the bottom of the container for 15 minutes. during “steaming”.

We will need:

400 g broccoli;
1 glass 20% cream;
hard goat cheese – 100 g;
spinach – 150 g;
eggs – 4 pcs.;
butter – 10 g.

Execution order:

We separate the cabbage into inflorescences, pour hot water, boil for 2 minutes.
Grind with spinach.
Pour in the cream.
Add, salt and mix with egg and yolks.
Add cheese crumbles (chop the cheese first).
Carefully fold in the whipped whites, keeping the air in the mixture.
Place into greased molds.
Bake for 30-35 minutes. in the oven at 200 degrees.

Fish dishes are healthy and nutritious, and protein absorption is faster and easier. Once you learn how to make a soufflé from this product, you won’t have to think about what to feed your family. It will be interesting to create your own original recipes based on a classic dish. Both adults and children will be happy to appreciate the delicate taste of the fish dessert.