Do you have a lot of fish caviar? Looking for new interesting recipes, what to cook from it? I propose to try the most delicious and delicate soufflé from cod roe with semolina on a steam bath. Step-by-step recipe with a photo. Video recipe.
At the mention of the word "soufflé", many people immediately think of sweets and desserts. However, soufflé can be served not only as a sweet dish, but served as a main course or as an addition to dinner or lunch. Unsweetened soufflé is prepared from a variety of products: meat, poultry, offal, fish, vegetables … A delicate and airy dish is obtained by adding egg whites whipped to a stable foam, in extreme cases, a whole egg. There are several ways to make soufflé. This is baking in an oven, in a double boiler, in a multicooker for steam, on a stove in a water bath. Today we will resort to the last method and prepare a soufflé from cod roe with semolina in a steam bath.
The dish will turn out to be tender, airy, dietary and delicious. Fish caviar soufflé, of course, is not a dessert. Therefore, it should be served as an independent dish, or supplemented with any side dish. It is perfect for children because the children's menu necessarily includes fish dishes. Another recipe is suitable for those who are on a diet, during which you need to pamper yourself not only with diet, but also with delicious low-calorie and healthy food. Fish caviar is loved by all nutritionists, especially in boiled or baked form.
See also how to cook fried carp caviar.
- Caloric content per 100 g - 139 kcal.
- Servings - 3
- Cooking time - 30 minutes
Ingredients:
- Fresh cod roe - 150 g
- Salt - 0.5 tsp or to taste
- Eggs - 1 pc.
- Semolina - 1 tablespoon
- Ground black pepper - a pinch
- Seasoning for fish - 0.5 tsp
Step-by-step preparation of cod caviar soufflé with semolina in a steam bath, recipe with photo:
1. Place the eggs in a deep container.
2. With a mixer at high speed, beat into an airy, stable foam. You can separately beat the whites until a tight white foam, and mix the yolks with the caviar.
3. Place the fish roe in a fine sieve and rinse under running cold water. Leave it to drain all the water, then add it to the egg mass.
4. Then pour semolina into the egg mass, season the food with salt and black pepper and put the fish seasoning.
5. Mix the food well with a mixer until smooth.
6. Pour the dough into convenient molds in which the soufflé will be prepared. It is very good for this to use portioned silicone muffin molds.
7. Build a steam bath. Pour water into a saucepan and place it on the stove to boil the water. Place a colander in a saucepan so that boiling water does not come into contact with the bottom. Place the soufflé tins in a colander.
8. Close the colander with a lid and cook the cod roe soufflé with semolina in a steam bath with a medium boil of water for about 10 minutes. When the mass is compacted, the dish is considered ready. Serve the food to the table directly in the tins or remove from them and put the soufflé on a plate. Sprinkle with lemon skewer if desired and garnish with a sprig of herbs.
See also a video recipe on how to make cod soufflé.
