Red fish timbal souffle with caviar shrimp cheese
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Any fresh red fish (I took salmon) is freed from the bones, cut into cubes and fried without oil in a frying pan. After cooling.
Defrost and clean the finished shrimp.
Cut salmon into cubes, mix with fried fish, shrimp (take 200 grams, and set aside 150 for decoration). We grind everything in a blender.
Add chopped dill, cream, lemon juice, cream cheese to the mixture. Whisk until fluffy.
Line the molds with cling film, spread the mixture, red caviar, mix again.
Leave in the refrigerator for a few hours until they harden.
As soon as the timbal freezes, we transfer it to a salad leaf, decorate with shrimp and red caviar.
Bon appetit to all!
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dill greens - 38 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Pink salmon caviar grainy - 230 kcal/100g
- Salmon caviar grainy - 245 kcal/100g
- Leaf salad - 14 kcal/100g
- Lemon juice - 16 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
