Steamed potato-fish soufflé (pressure cooker Polaris 0305)

[Cooking.]

Steamed potato-fish soufflé (pressure cooker Polaris 0305)

Category: Fish dishes

Ingredients
Boiled potatoes	340 g
Fish red s / s	150 g
Egg	1 PC.
Egg whites	4 things.
Seasoning for fish	1 tsp
Fine salt	1/4 tsp

Cooking method

• When food leftovers are found in the refrigerator, there is an opportunity for creativity.
• I still have a few boiled potatoes, red fish (for some reason, it quickly lost its freshness) and proteins from the cake. And I decided to make a souffle. After all, such a good amount of proteins does not often "disappear"! There was no ready-made recipe, I used only my knowledge of soufflé (1-2 eggs and 4 proteins are the basis for this delicious dish.)
• The soufflé cooked very quickly in a steam pressure cooker. It turned out right in the mouth. The potatoes were absolutely not felt, it seemed that all the soufflé consisted of tender fish.
• We all liked it very much.
• Try it yourself.
• Cooking.
• In the bowl of the chopper from the blender, I put potatoes and slices of slightly salted chum salmon.
• 
• Grind until creamy. (You can do this by passing the potatoes and fish through a meat grinder several times.) I added an egg, salt, seasoning and finely chopped the mass again.
• 
• Beat the egg whites with a blender whisk until they “peaks” (as for meringues). She took out a knife from the grinder, laid out the squirrels to the main mass and gently mixed them with a spoon clockwise.
• 
• 
• The silicone mold was greased with vegetable oil. I laid the whipped mass. I didn’t tamp it, but just carefully flattened the top.
• I put a steaming grate into the pressure cooker bowl, poured 200 ml of the hottest tap water and put the dish on the grate.
• 
• Cooked on the "Steamer" program 15 minutes at a pressure of 1 (40 kPa). After the readiness signal, I held on "Heating" 5 minutes. The device is turned off. The pressure was relieved forcibly.
• 
• After that, she took out the form, turned the soufflé on a plate.
• 
• Decorated with cherry halves and a cucumber rose.
• 
• They ate this delicate soufflé with rye bread and fresh vegetables. Delicious!
• Bon Appetit.
• 
• 

The dish is designed for

3-6 servings

Time for preparing:

Preparation +15 minutes

Cooking program:

Double boiler

Note

Advice.

1. I think that this soufflé can also be made from raw red fish. Just adjust the salt.

2. You can also cook this dish in a slow cooker on the "Steam cooking" program for 45 minutes.

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Stunned! Miracles out of the blue! I'm taking it to bookmarks, Lenus! I liked the recipe very much. As soon as I have a fish day, I will immediately do it and unsubscribe! Thank you!

[Lenochek,]

Lenochek, to your health! It is very easy and fast to prepare!

Well, you are an inventor! Well done! I drag it to bookmarks. Only I don't have silicone, what else can I do?

[Olya,]

Olya, any shape: metal or foil. You can take it from the microwave. Just don't forget to lubricate.
Try the souffleshka! True, delicious.

[Elena]

Elenahow delicious!

Lena! I never cease to be amazed at your irrepressible culinary imagination. I will take note and will definitely try. Thanks for the recipe!

[Lyudmila,]

Lyudmila, Thank you! Help yourself, please!

Irinushka, thank you! I love to invent something new. I am happy to share the most successful results with everyone.

Shelena, thank you! Very tasty and fast. Sorry for no photo.I did it in the microwave for waves and grill for 5 minutes, and did it in Stebe for 5 minutes. It is faster and drier in the micra, while in Shteba it is longer, but tastier and juicier.
Elena, tell me, do you feel a bitter taste from potatoes?

[Galina,]

Galina, thanks for trying! Glad you liked.
They were surprised with bitterness in the potatoes ... Absolutely nothing like that. The potato was not felt at all in the souffle. Only a fish.
Is there a problem with the seasoning? ..
Didn't the fish taste bitter? This sometimes happens with a poorly gutted one.
There are no other versions yet.

You know, sometimes you boil potatoes in their uniforms, but the taste is somewhat bitter. Maybe from the fact that I steamed? There was no season for sprinkling, the fish was good and clean.

[Galya,]

Galya, I think the problem is in the solanine, which accumulates in potatoes by the spring. I try to cook only peeled at this time to avoid bitterness and possible poisoning.
If you need potatoes for salad, it is better to boil in water. There will be no bitterness. But pour the broth.

I cooked it peeled in a micro-ke without water, perhaps this influenced the taste. Thanks for the help.

[Galya,]

Galya, always happy to help!
I think the microwaves influenced the taste.

I cooked there before, but with water. Everything was OK, so it's not about them, but most likely that the potatoes are already old, here you are right, you need to boil in water.

I would definitely conduct an experiment with cooking in water and check. But I don't have a microwave.