Description
Delicate cloud with the secret or fish in cheese souffle. My husband again demanded to prepare fish dish. Mess I didn't want, but just roast, too. Decided to dig into the books and found this recipe in "the Secrets of French cuisine". When cooked, it is flipped. First, the preparation process is simple, and secondly, the result was prevzoshel all expectations! So soft and airy!!! And the fish just melts in your mouth!!! Gobbled up immediately, and three days later I had to repeat again, though repeated and do not like, but it is very tasty!!!
Ingredients
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Fish fillets
4 piece
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Chicken egg
5 piece
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Cheese
75 g
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Salt
1.5 tsp
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Allspice
-
Butter
2 Tbsp
Cooking
Fish fillet roll tubes (the recipe we are talking about the flounder and the halibut I prepared from the grouper for the first time, and of pangasius in the second), tied with thread and fried in butter until soft about 5 minutes. Sprinkle with salt and pepper, thread to remove.
In each of the moulds, previously greased with butter, put on roulettw of fish.
Grated cheese grater to grind with the yolks until a homogeneous mass.
Proteins vzbit in dense lush foam.
Gently mix whites with yolks and cheese and immediately pour it into moulds with fish.
The moulds put in a preheated to 220° oven for 15 minutes.
The finished soufflés should be puffed fried with the upper crust. Bon appetit!!!
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