Steamed Pike-Perch Soufflé
Pike-perch and egg provide complete protein, while butter makes the soufflé tender and rich. The airy fish texture is soft, delicate, and gently creamy.
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Inventory: Oven
2 kg 222 gram
Servings: 4 (1 serving ≈ 118 gram)
Digestion time: 3 hour
Complete protein: ✔
Divide the zander (300 g) into two parts: boil one in salted water and cool it, leaving the other raw.
Combine both parts of the fish and pass them through a meat grinder twice.
Add milk (80 g) and egg (50 g) separated into yolk and white, then mix well. Melt the butter (40 g), fold half into the mixture, and use the other half to grease the dish.
Place the mixture in the dish and bake in a water bath for about 40 minutes.
Before serving, season the soufflé with table salt (to taste).
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