Soufflé with seafood
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Seafood soufflé is an incredibly tasty and original dish for the holiday table. Can be consumed both cold and hot.
This fish and seafood soufflé is a typical holiday recipe. I warn you right away: the dish is expensive and labor-intensive. But this is the case when it makes sense to tinker, and all guests are guaranteed to note your skill. The result is beautiful, unusual, and very tasty. Let's put it this way: this is actually the coolest fish soufflé I know!
A little friendly advice to beginner cooks, in the sense of complete beginners, who just want to surprise their mother or mom and dad for a holiday with an exquisite dish: DO NOT CONTACT WITH THIS RECIPE. I just very clearly remember how I felt when I prepared it for the first time. It was a hassle - it will work / it won’t work. And I'm tired as hell. And it made the whole kitchen smelly. And she cursed everything in the world. Now I understand that there was nothing complicated there. But if you’re not used to making such a fish soufflé, it’s simply difficult. There are simpler recipes. This requires a habit of kitchen work and iron-clad self-confidence. In short, the recipe is for experienced cooks. Just to feel more comfortable when preparing it.
Well, did I intimidate you? In fact, everything is not so scary if you start preparing the dish the day before consumption. In the morning, put fish and seafood to thaw (ideally, thaw in the refrigerator), cook in the evening, and cool at night.
The types and quantities of seafood and fillings are given “as an example”. Those. You don’t have to take exactly what I take. You can take some shrimp. You can have shrimp and squid. Maybe some assorted seafood. Salted salmon (or salmon trout) can also be smoked. The same applies to seasonings - their set is arbitrary. I prefer the absolute minimum to enhance my own seafood taste.
Ингредиенты
Raw salmon - 900 g
Oil seal - 150 g
Salted salmon - 100 g
Shrimp - 200 g
Scallops - 150 g
Mussels - 150 g
Egg - 2 pcs.
Whipping cream - 200 ml
Vegetable oil - 1 tbsp.
Salt - 1 tbsp
Pepper - to taste
Рецепт
1. Before starting cooking, soak the seal in salted water (this makes it easier to straighten it, especially if you had it frozen).
2. Grind raw salmon through a meat grinder and place in the refrigerator or even the freezer.
3. Whip the cream until it reaches a creamy consistency.
4. Divide the eggs into yolks and whites, beat the whites into a thick foam.
5. Add the yolks to the minced fish, season it and puree it with a blender or food processor until it turns into a very dense, slightly rubbery puree. After this, place it back in the refrigerator or freezer. Cooling the minced meat allows you to make the souffle denser, which is important for this recipe.
6. Be sure to lightly fry large shrimp in vegetable oil. Just a minute or two for them to turn pink. There is no need to fry for a long time - they may become too tough.
Squids, if they are raw, also need to be lightly fried. If you use octopus, it is better to pre-boil it for half an hour - an hour, so that it is already ready when you start preparing the soufflé. You don't have to fry the mussels. What's the deal with scallops... If you don't fry them, the fish soufflé will taste better, but the optical cut will look less neat, because during heat treatment the scallops will shrink and cavities will form in the soufflé. If you fry them (literally for a minute), their delicious aromatic juice will disappear, it will remain in the frying pan. I've tried different versions and prefer to use scallops raw because it tastes better. See what it looks like with me and decide for yourself whether this small optical defect bothers you much.
7. While the shrimp are cooling (to do this, it is better to transfer them from the frying pan to a plate), take the minced fish out of the refrigerator and stir in the beaten egg whites in two or three additions. Stir each time until the portion is completely dissolved.
8. After this, mix whipped cream into the minced meat in two or three additions. We also stir each time until the portion is completely dissolved.
9. Take the oil seal out of the water, stretch it and dry it slightly. We cut off a rectangular piece significantly larger than the shape in which we are going to bake the soufflé.
10. Line a deep rectangular pan with a seal (for example, for baking bread). You can do it in metal, you can do it in ceramics, it doesn’t matter. The seal should have free edges, which we will then use to close the fish soufflé with seafood on top.
11. The oven can be set to preheat to 170 C. Place approximately a third of the minced meat on the bottom of the mold on top of the seal, and at the very least level it out.
12. Place a layer of salted fish. Press it closer to the minced meat.
13. Place the second third of the minced fish, and seafood on top of it.
14. Well, the third layer of minced meat is the final one.
15. Cover the surface of the fish soufflé with an oil seal.
16. Bake fish soufflé with seafood in an oven preheated to 170 C with air circulation on the lower or second level from the bottom in a tray with water (two centimeters of water) for 60 minutes. After removing from the oven, let the soufflé cool completely. Do not under any circumstances try to pick it out of the mold while it is hot.
17. Remove the cold soufflé from the mold. So, you can eat it either cold or warmed up. But this dish is made hot by heating it from cold, and not straight from the oven. For cold serving, in my opinion, it is better to tear off the seal from those sides where it is soft and white. No need for top. When heated, it does not interfere with any side.
18. Well, this is the cut we got. How? Don't the holes around the scallops spoil the picture too much?
19. Bon appetit!