Fish soufflé
4 servings
70 minutes
Fish soufflé is an exquisite dish of Spanish cuisine that embodies tenderness and lightness. Historically, it emerged as a way to refine fish dishes by transforming simple ingredients into a culinary masterpiece. Salmon fillet gives it a rich flavor, while cream and eggs provide a velvety texture. The light spiciness of black pepper and paprika adds depth to the taste, and baking in molds gives the soufflé an appetizing golden crust. This dish is perfect for both a festive dinner and a cozy family evening. It can be served with a light salad or white wine to enhance its elegance. Fish soufflé is a harmony of flavors, balancing softness and richness that leaves a pleasant aftertaste and the desire to try it again.
1
Boil the fish for 5 minutes, adding a few black peppercorns and 1/2 teaspoon of salt to the water.
- Salmon fillet: 300 g
- Black peppercorns: 10 pieces
- Sea salt: pinch
2
Grind 5 black peppercorns with a pinch of sea salt in a mortar.
- Black peppercorns: 10 pieces
- Sea salt: pinch
3
Grate the tomato so that the skin stays in your hand — it won't be needed.
- Tomatoes: 1 piece
4
Beat the eggs with a mixer, add salt, pepper, and paprika.
- Chicken egg: 4 pieces
- Sea salt: pinch
- Black peppercorns: 10 pieces
- Ground paprika: pinch
5
Continue whisking, pour in the cream, and add the tomato flesh.
- Cream 35%: 250 ml
- Tomatoes: 1 piece
6
Use a knife and fork to break the fish into small pieces, add to the creamy yolk mixture, and mix.
- Salmon fillet: 300 g
7
Grease small baking molds with butter and sprinkle with breadcrumbs.
- Butter: 1 tablespoon
- Breadcrumbs: 10 g
8
Preheat the oven to 180°C.
9
Fill the molds with fish batter and place them in a deep pan filled with hot water.
10
Bake in a preheated oven for 25-30 minutes.