Description
If you don't like fish, this option is for you. Believe me, this dish will not leave you indifferent. And for those who love fish, this dish is truly a pleasure. Set of products is quite simple, and the result is stunning. Offer the option of gentle, airy, creamy and flavorful snacks.
Ingredients
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Lentils
2 Tbsp
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Fish
400 g
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Chicken egg
2 piece
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Cheese curd
50 g
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Cream
100 ml
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Lemon juice
1 Tbsp
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Salt
-
Nutmeg
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Parsley
1 Tbsp
Cooking
In boiling water, boil black lentils called "Beluga" for 15 minutes. Rinse and drain in a colander. Rinse fish, Pat dry with paper towels. Carefully remove seeds.
Fillet grind in a blender, add lemon juice. Separate the yolks from the whites. The proteins shake in a solid foam.
Add minced cottage cheese, 2 egg yolks, cream, salt and a little nutmeg. Put chopped parsley and garlic and mix well.
Pour the prepared "Beluga" and stir again.
Add whipped whites and mix gently from top to bottom.
Sort portioned moulds or cups and place in a hot steamer. To prepare for melanom heat for 20 minutes. While cooking a soufflé rises, make sure that the cover was higher molds to 5-6 cm.
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