Little-eyed grenadier soufflé

Fish 525 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0

Three simple ingredients produce the most delicate consistency that melts in your mouth. This dish will be especially appreciated by children.

Cut the fish into a clean fillet, and cook the cauliflower for 15-20 minutes. Chopped fillets and boiled cabbage must be very finely chopped (do not use a blender, it can turn the ingredients into an incomprehensible mass) and mix in one container. Rinse the eggs in cold water and separate the whites from the yolks.
Add the yolks to the minced fish and cabbage, and beat the whites until firm peaks. Beat the whites only in a perfectly clean and dry bowl; a pinch of salt or a drop of lemon juice will improve the beating.
Combine all ingredients with a spatula. Put the minced meat in small baking tins, filling them to 75% full. The soufflé is ready to go to the oven. Bake for 12 minutes at 180 ° C. During this time, the soufflé will rise and brown.

Three simple ingredients produce the most delicate consistency that melts in your mouth. This dish will be especially appreciated by children.

Cut the fish into a clean fillet, and cook the cauliflower for 15-20 minutes. Chopped fillets and boiled cabbage must be very finely chopped (do not use a blender, it can turn the ingredients into an incomprehensible mass) and mix in one container. Rinse the eggs in cold water and separate the whites from the yolks.
Add the yolks to the minced fish and cabbage, and beat the whites until firm peaks. Beat the whites only in a perfectly clean and dry bowl; a pinch of salt or a drop of lemon juice will improve the beating.
Combine all ingredients with a spatula. Put the minced meat in small baking tins, filling them to 75% full. The soufflé is ready to go to the oven. Bake for 12 minutes at 180 ° C. During this time, the soufflé will rise and brown.