Souffle Sea Cocktail

This souffle is suitable for a beer party and not only, it's perfect! The idea of creating this recipe was suggested by Alisa-108, we agreed in absentia on the distribution of roles, I am writing a recipe, she cooks and shows us the result, so this dish has two mothers, that's why I called it perfect, otherwise it just can't be, every mother wishes her children the most successful road and Alice and I are sending our dish on a journey along all the roads of the world and wish him to like and please everyone he meets on his way!

Shura

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Seafood

Lemon juice

Table salt

to taste

Greenery (parsley, dill)

to taste

Ground hot pepper (black)

to taste

Onion

Vegetable oil

Tomatoes (peeled from the skin and seeds, you can use tomato paste.)

Hard cheese (grated cheese)

Wheat flour

Coconut milk (any milk can be used instead of coconut)

Chicken eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 50 % 9 g

Carbohydrates 33 % 6 g

104 kcal

GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 1 h

Step 1:
Souffle Products "sea cocktail"
Step 2:
Marine products that have already been previously cleaned, or so we made them, marinate in a mixture of herbs, lemon juice, pepper, salt for an hour.
Step 3:
Rub the onion on a grater and fry until golden brown
Step 4:
Add finely chopped tomatoes, peeled from seeds and skin, or tomato paste, simmer for a few minutes.
Step 5:
Put our seafood there, not chopped, if it's large seafood, then you can cut them, but not finely, put out with the lid closed for 10 minutes
Step 6:
Then add coconut or any milk in a small amount of flour, mix and pour in the rest.
Step 7:
Add this mixture to our cocktail, mix and warm up until thickened, stirring constantly.
Step 8:
After that, put the grated cheese, stir, remove from heat, cool and put the beaten egg whites, mix gently.
Step 9:
Put the cooked mass in greased refractory molds, preferably small, under each and bake in a hot oven for about 25 minutes.
Step 10:
Bake in a hot oven for about 25 minutes. When baking, the souffle rose and baked appetitively. The smell was just awesome.
Step 11:
That's how new dishes are born.

Begins the process of perfection, because cooking is always a mystery, we are gradually moving towards creating a new dish and for sure we do not know what awaits us ahead!