Small-eyed macrurus souffle

The most delicate dish that just melts in your mouth. Especially this dish will be appreciated by children because of the special property of macrurus - the absence of that fishy smell. Anyone who doesn't like fish won't even notice its presence!

Evgeniya_Koko

The author of the recipe

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Composition / ingredients

servings:

Makrurus (Small-eyed macrurus, fillet)

250

Eggs

Cauliflower

100

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 79 % 11 g

Fats 14 % 2 g

Carbohydrates 7 % 1 g

66 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Separate the macrurus fillet from the skin, and put the cauliflower to cook for 15-20 minutes. Fillet and boiled cabbage must be chopped very finely (do not use a blender, it can turn the ingredients into an incomprehensible mass) and mixed in one container. Wash the eggs in cold water and separate the whites from the yolks.
Step 2:
Add the yolks to the minced fish and cabbage, and whisk the whites until stable peaks. Whisk the whites only in a perfectly clean and dry bowl, a pinch of salt or a drop of lemon juice will improve whipping.
Step 3:
Mix all the ingredients with a spatula. Put the minced meat in small baking molds, filling them by 75%. The souffle is ready to go into the oven! Bake for 12 minutes at 180 ° C. During this time, the souffle will rise and brown.

The recipe was created by Vladivostok chef Vyacheslav Anzulis, brand chef of Port Cafe. Despite such a noble origin, this dish of Far Eastern cuisine is prepared easily and simply, For a souffle of small-eyed macrurus you will need only three ingredients and thirty minutes. And how much joy it will bring! The recipe contains ingredients for six people - they will all be delighted.

At the end of cooking, you will get the most delicate, melting consistency in your mouth. And again, largely thanks to the macrurus: tenderness is perhaps the leading quality of this deep-sea fish. But not the only one! It also boasts that it does not contain parasites and harmful substances at all, macrurus can even be eaten raw. And there are almost no bones in it - this fish is convenient to eat and cook. To get fillets, you just need to separate the meat from the ridge.

Wateriness, which is often blamed on macrurus, does not matter in this recipe. And for the preparation of other dishes, you must first let the fillet lie in a colander to drain excess cellular juice, from half an hour to night - the longer the better. Knowing this little secret, working with clean deep-sea fish is always pleasant and easy. Tested!