Description
The site has three souffle recipe salmon, they are all different from each other and from the proposed recipe too that I was very pleased. Souffle this recipe is served as cold appetizers, though, and is baked in the oven. It is recommended to use salmon or trout, as salmon or other fish will get a completely different taste, not as refined.
Ingredients
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Fish fillets
500 g
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Egg white
2 piece
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Cream
300 ml
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Salt
Cooking
I did half portions. Fillet cut into small pieces, grind in a blender to puree mass. You can skip through a meat grinder.
Put in a saucepan, add a few tablespoons of cream and beat again.
Beat the whites with the salt, add the cream and beat until until the mixture begins to thicken. Carefully, piece by piece, to introduce the chopped salmon, mix well.
Molds grease with oil, lay salmon ground. The form with souffle put in a deep baking sheet or in a form of greater size. In a pan pour hot water so that it reached the middle of the form with souffle. Put in a preheated 180*C oven. Bake for 35-40 minutes. During baking, the soufflé will rise, then settles - this is normal.
I have a lot to soufflé was, in my opinion, thickish; thus, the souffles turned out rather compact, but the guests really liked. And yet next time I will make a lot thinner.
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