Steamed Turkey Soufflé
4 servings
120 minutes
Turkey soufflé steamed is a delicate and airy dish of French cuisine that surprises with its lightness and sophistication. Originally, soufflé appeared in France as a culinary creation requiring precision and skill. Due to a special cooking method where the meat undergoes several stages of grinding and mixing with béchamel sauce, the texture becomes weightless and melts in the mouth. The flavor of the dish is harmonious: juicy turkey meat combines with the creamy tenderness of the sauce and the lightness of whipped egg whites. Soufflé is perfect for dietary meals as it is steamed, preserving maximum nutrients. It is wonderfully served as a standalone dish with light garnishes or vegetable sauces and can also be an elegant addition to a festive table.
1
Clean the meat from tendons and fat. Boil until cooked (about 40 minutes). Cool down.
- Turkey breast fillet: 300 g
2
Pass through the meat grinder 3 times.
3
Salt the minced meat.
- Salt: to taste
4
Mix with olive oil.
- Olive oil: 15 ml
5
Make béchamel sauce according to the classic recipe.
6
Separate the yolk from the egg and add it to the meat.
- Chicken egg: 1 piece
7
Then add the béchamel sauce and mix well.
- Milk: 150 ml
- First-grade wheat flour: 15 g
8
Whip the egg whites into a fluffy foam and add to the meat mixture. Gently mix until homogeneous.
9
Transfer to the form.
10
Place the steamer on the heat. Once the water boils, put the mold in the steamer for 20 minutes.
11
Grease with butter before serving.
- Butter: 15 g
