Useful food can be tasty - a fish souffle is a confirmation.

Fish, treat those products that, thanks to the content of a large number of trace elements and vitamins, are very useful for our body. But not many people like to use it for food, especially for children who have their own attitude towards fish products. And to at least somehow feed the family so useful and necessary for our body fish, the landladies have to show imagination and cook more and more fish dishes, carefully masking this ingredient.

One of the useful and dietary dishes is a fish souffle. It can be done both for the youngest children (1-3 years) and for adult family members, replacing only some components. If you read up to the end of the article, the question of how to cook a fish souffle will not bother you. The described recipes will satisfy the tastes of both children and adults.

Fish soufflé for children

Cooked on this recipe fish souffle is delicious and very delicate, without a specific fishy smell. It is perfect for children from the first year of life.

For the preparation of one portion, you need: low-fat fish fillet (100-150 gr), one or two potato tubers (depending on the size), egg, a little butter, cream (tablespoon), onions (half-head), salt.

Preparation. Peel the potatoes and boil in a little salted water. Rinse the fish fillets, check if there are bones and also boil until cooked. Cut finely the onions and fry until golden in a small amount of vegetable oil. Do not remove from heat, pour in the cream, stir well and you can remove the frying pan from the fire. Make from boiled fish and mashed potatoes (using a fork or blender). From the egg it is necessary to take the protein and whip it into a foam. Add the yolk to the mashed potatoes, place the onion mixture and butter, add salt to taste and mix thoroughly. Gently add the egg whites and mix again. To spread out the soufflé is necessary in a pre-lubricated butter, considering that this souffle will be served to children, you can use silicone molds in the form of various figures. Put the shape in a preheated oven. At a temperature of 190 degrees the fish souffle is cooked for 20 minutes.

Fish souffle for older children

We need: lean fish fillet (250-300 grams), eggs (4 pcs.), Cream of medium fat content (50 ml), one tomato, a couple of spoons of butter, canned corn (20-30gr), greens.

Preparation. Wash fish fillets and boil in lightly salted water. Stir the fillet with a fork or grind in a blender. Separate the yolks and add them to the fish mass. Wash tomato and greens, drain, remove tomato from tomato and chop everything. Pour into a container of fish and mix well. Whisk the remaining proteins into a thick foam, add cream and whisk again. We introduce proteins with cream into the fish mass and gently stir.

The form in which the souffle will be baked, greased with oil and sprinkled with canned corn. Fill the finished mass and place it in a preheated oven. We bake a fish souffle for 15-20 minutes. At 180 degrees.

Fish souffle festive

We need: fillet of sea fish (600 g), egg, bunch of dill, one large onion, hard cheese (100 g), carrots (3 pcs.), Several cloves of garlic, several spoons of sour cream and cream, spices for fish.

Preparation. Wash the fillets, if there is, then remove the bones. Grind the fillet, onions and greens in a meat grinder. In the resulting mince add egg, salt, spices. Thoroughly mix everything.

We clean the carrots and rub it on a grater, add it to a separate bowl, add to it grated cheese on a large grater, garlic and spices passed through garlic paste. Stirring.

Form for baking fish souffle is smeared with butter. At the bottom lay a layer of fish mince, on top of the carrot-cheese mass layer and so do a few more layers. The top layer should remain a fish layer, which is smeared with sour cream. Before you put the mold in the oven, we make nougats in the souffle. Bake such a fish souffle for about 40 minutes at a temperature of not more than 190 degrees.