Pike perch souffle
10 servings
50 minutes
Pike perch soufflé is a masterpiece of French cuisine that combines the tenderness of fish with an airy texture. Its history traces back to classic recipes of exquisite French cuisine, where soufflé became a symbol of lightness and sophistication. The main ingredient is pike perch minced meat enriched with butter, milk, and spices, giving the dish a rich yet delicate flavor. The soufflé is served with crispy bread and a savory garnish of sweet potato puree and zucchini that harmoniously complement it. The exquisite presentation makes this dish a highlight of any gastronomic event, while its soft, airy consistency turns each bite into true delight. Such soufflé is perfect for dinner when you want to try something refined and unusual.
1
Bring milk and 25 grams of butter to a boil in a saucepan. Add flour and knead on high heat, vigorously working with a wooden spatula for about four minutes. Remove from heat, mix in the eggs until the mixture is lump-free. Cover the saucepan with plastic wrap and refrigerate overnight.
- Milk: 125 ml
- Butter: 325 g
- Wheat flour: 65 g
- Chicken egg: 2 pieces
2
Add fish mince, 50 grams of room temperature butter, 1 teaspoon of salt, and white pepper to the cooled mixture, and mix.
- Minced pike perch: 500 g
- Butter: 325 g
- Salt: 1.5 teaspoon
- Ground white pepper: 0.5 teaspoon
3
Divide the mixture into five equal portions and wrap them in plastic wrap to form sausages. Poach them in water, brought to almost boiling, for about ten minutes. Transfer to ice water.
4
Bring 50 grams of butter to a boil in a saucepan, add bread crumbs. Cook for five to six minutes, stirring constantly. Remove from heat and cool. Add grated parmesan and finely chopped garlic, mix. Roll out the mixture to a thickness of 3 mm. Freeze the sheet. Then cut it into rectangles, slightly narrower than the length of the fish sausage.
- Butter: 325 g
- Breadcrumbs: 70 g
- Parmesan cheese: 10 g
- Garlic: 1 clove
5
Place on a baking sheet and brown the crackers in an oven preheated to 220 degrees.
6
Peel the sweet potatoes, cut them into four pieces, and boil for forty minutes. Then transfer to a large bowl, add 160 grams of butter, a quarter teaspoon of salt, and blend until smooth.
- Sweet potato: 5 piece
- Butter: 325 g
- Salt: 1.5 teaspoon
7
Cut the sides off the small zucchinis and slice them into thin strips. In a hot pan, add 40 grams of butter, then the zucchinis and chopped thyme. Season with salt and pepper. Sauté until al dente - no more than a minute.
- Zucchini: 5 piece
- Thyme: 10 g
- Butter: 325 g
- Salt: 1.5 teaspoon
- Ground white pepper: 0.5 teaspoon
8
Place the sweet potato puree on a plate, create a well in the center, and put zucchini spaghetti in it. Remove the casing from the sausages, place a piece of bread on top, and lay it on the zucchini.