This delicate and incredibly delicious light fish soufflé made from white sea fish is a true classic of healthy eating, reminiscent of the best home cooking traditions. The texture of this dish turns out surprisingly airy and porous, making it a favorite for kids' menus and restorative diets. The secret to its fluffiness lies not only in thoroughly blending the ingredients, but also in using a water bath. This gentle, even heating method preserves all the beneficial properties and natural moisture of the cod or saffron cod.
A delicate and airy white sea fish soufflé is a wonderful choice for a healthy diet.
Ingredients
- 300 g (10.5 oz) minced white fish (such as cod or saffron cod)
- 2 large chicken eggs
- 60 ml (2 fl oz) milk
- 25 g (1 oz) butter
- 25 g (1 oz) manka (semolina)
- 1/2 tsp dried dill
- 2 tbsp panko breadcrumbs
- Salt to taste
- Fresh green basil and cherry tomatoes for garnish
How to Make the Fish Soufflé
Grease an ovenproof baking dish with butter and dust it with panko or regular breadcrumbs. Place the prepared dish in the refrigerator to chill.
Grease the baking dish with butter and dust it with panko breadcrumbs to ensure an even, crisp crust.
Prepare the soufflé mixture in a blender—it is incredibly convenient to add the ingredients one by one. Start with the minced fish. If using frozen fish, transfer it from the freezer to the bottom shelf of the refrigerator several hours in advance. An hour before cooking, take it out of the fridge. The slow thawing process ensures the natural fish juices and nutrients remain intact.
Minced cod or saffron cod works best for this recipe.
Crack two large chicken eggs into the blender bowl.
Eggs will help create the perfect texture and make the soufflé much lighter.
Pour in the milk. Ensure all ingredients for the soufflé are at room temperature to create a seamless emulsion.
Use room-temperature milk to ensure the ingredients blend together evenly.
Add the semolina to the bowl. You can easily substitute it with finely ground oat flakes or rice flour if preferred.
Semolina absorbs excess moisture and gives the soufflé the necessary structure.
Season the soufflé. Add salt to taste and sprinkle in dried ground dill. I like to make a fine powder from dried parsley and dill in a coffee grinder—it makes a fantastic all-purpose seasoning that elevates countless recipes.
Dried dill gives the fish dish a classic, pleasant aroma.
Melt the butter in a small saucepan, reserving a few tiny cubes for baking. Pour the melted butter into the blender bowl.
Melted butter makes the soufflé taste richer and more delicate.
Blend the ingredients for a few minutes until you achieve a light, airy fish batter. Let the mixture rest for 10 to 15 minutes to allow the semolina to swell and absorb the moisture. Meanwhile, preheat your oven to 180°C (350°F).
Blend the mixture until completely smooth, then let it rest for 15 minutes so the semolina can swell.
Transfer the soufflé batter into the chilled, crumb-coated baking dish. The layer of butter and breadcrumbs will prevent the delicate soufflé from sticking to the sides.
Mix the batter thoroughly before transferring it into the baking dish.
Place the baking dish inside a deep roasting pan. Scatter the reserved small cubes of butter over the top of the soufflé. Carefully transfer the pan to the preheated oven. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the soufflé dish.
Small pieces of butter scattered on top will create a delicate, creamy crust.
Bake the fish soufflé in the water bath for 35 minutes. Check for doneness by gently pressing the center with a spoon or your finger—if it springs back, it is fully baked. Carefully remove the dish from the roasting pan, and it is ready to be served.
The water bath ensures gentle, even heating and preserves the soufflé's delicate texture.
Place a slice of the incredibly fluffy, tender fish soufflé on a plate. Garnish with fresh green basil and cherry tomatoes. Creamy mashed potatoes make a fantastic side dish. Bon appétit!
Garnish the portion with fresh herbs and tomatoes for a vibrant, appetizing look.
It is best to serve this light fish soufflé immediately after baking, while it retains its maximum volume and fluffiness. A classic creamy mashed potato, fluffy rice, or a light seasonal vegetable salad makes the perfect accompaniment. If you want to add a pop of color to the dish, experiment with the presentation: garnish your portion with fresh basil and vibrant cherry tomatoes for an appetizing visual contrast. If you have any leftover soufflé, you can store it in the refrigerator until the next day. It is absolutely delicious served cold, resembling a tender fish pâté that is perfect for a healthy snack on toasted multigrain bread. To reheat, it is best to use a steamer or a water bath to maintain the delicate structure and natural juiciness of the sea fish.
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