Steamed Pike Perch Soufflé with Butter
Main Dishes • World
Description
Recommended for gastrointestinal tract diseases.
Ingredients
- Fish 5 oz
- Butter 0 oz
- Wheat Flour 0 oz
- Chicken Egg ½ piece
- Milk 0 fl oz
Step-by-Step Guide
Step 1
Clean the fish from skin and bones, boil half of the fish, cool it, and pass it twice through a fine mesh grinder along with the remaining raw fish.
Step 2
Prepare a sauce from milk and flour in the form of a jelly, combine it with the ground fish, add the raw yolk and 10 grams of melted butter, beat everything well, gently fold in the whipped egg white, place it in a greased mold, and steam until ready.
Step 3
Before serving, drizzle the soufflé with melted butter.
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