Fish soufflé (for babies over 1 year old)

Despite the fact that this recipe is first suitable for the menu of the smallest gourmets, this dish itself did not leave me indifferent either. The soufflé comes out so tender, juicy and delicious that I didn’t even see how I ate 2 servings at once. Moreover, without any spices, seasonings or sauces. The son was also very pleased!

At first, naturally, I chose this recipe specifically for the smallest member of the family. Although he is already one year and eight months old, I have never before prepared a fish dish especially for him. Naturally, he tried the fish. But from our plates and microscopic pieces.

When the idea came to my mind to finally cook fish for him personally, the choice (on the advice of the most experienced mothers I knew) fell on pollock.

To make 6 medium-sized servings, the following ingredients :
fish fillet - 400 g *
eggs - 2 pcs.
sour cream – 8 tbsp.
spoon salt - to taste

*I took 2 fish without a head, each of which was frozen and stretched to 350-400 g. As a result, the indicated amount of fillet came out.

Difficulty: medium.

Preparation time: about 40 minutes is the required time to prepare the fillet. The longest thing for me was to clean the pollock from the skin and seeds, which I am terrified of.

We defrost the fish and carefully remove the skin and bones.

We pass the purchased fillet through a meat grinder, preferably twice.

Separate the egg whites from the yolks.

Add yolks and sour cream to the minced fish, add salt and mix.

I decided to bake the soufflé in silicone muffin tins.

Grease the molds with butter.

Fill them with fish mixture and place them in the oven, previously preheated to 180 degrees, for 25 minutes. The soufflé will rise slightly during baking.

Therefore, I ask you not to make my mistake and not fill the form to the top. Because of this, my souffle “ran away” a little. We take the baked soufflés out of the oven, but do not immediately remove them from the molds.

Let them cool slightly and absorb the juice released during baking. 10-15 minutes will be completely enough. The soufflé comes out indescribably juicy and tender! At first, while making it, I consoled myself with the thought that if my son didn’t like it, I’d eat it all myself. Not so! He ended up eating a portion for lunch and a portion for dinner.

And, I think, tomorrow he will also enjoy the tasty and healthy fish dish stored for him in the refrigerator.

Bon appetit!

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Fish soufflé for children

One of the difficult tasks facing mothers of babies in their second year of life is to feed their own children healthy, but unusual fish. The complexity of production and even greater difficulty is in selecting the bones and removing the skin, so a fish soufflé for a child is exactly what we need! This delicate dish with a fishy taste but the usual melting mixture, completely boneless, makes a beautiful choice.

More than one scientific work has been written about the usefulness of fish in baby food. Its protein is much easier to digest and more plentiful than meat protein, and the content of omega-3 fatty acids, virtually the entire set of amino acids and microelements, especially phosphorus, necessary for building the skeleton, makes fish an irreplaceable product in the diet of a child of the second year of life. But feeding your baby fish is not so easy! A completely unfamiliar taste, a strange, rather pungent smell force the little gourmet to treat a new dish without interest, and mothers are frightened by the very idea of a “missed” bone.

Let’s not try to persuade our son or daughter to try fish fillets in their pure form, so as not to cause a final refusal. We will introduce the new flavor evenly, based on the usual gentle mixture, because by the time your baby is one year old, he or she has probably already tried a wide variety of purees and casseroles. Let's prepare fish in the form of a soft soufflé! Both the child and the mother will be satisfied.

In addition, like any soufflé, this fish dish implies a rather free recipe - at any moment you can deviate from the classic base and add any products to the composition at your own discretion: from sour cream and cheese to breadcrumbs to regulate the density .

Any vegetables - canned, fresh or frozen - are welcome guests in this recipe: broccoli, peas, corn, pumpkin or zucchini. Potatoes, for example, can drown out the excessively rich fishy taste. In addition, in the soufflé you can “mask” those vegetables that, in their pure form, little picky people don’t really like - an extra carrot or cauliflower will be completely inconspicuous.

Fish soufflé for kids

We will need about an hour of free time to make this traditional soufflé recipe.

Ingredients

Raw fish fillet – 500 g
Chicken egg – 2 pcs.
Flour – 1 tbsp
Milk 3.2% fat - 100 ml
Water - 50 ml;
Butter - 1 ½ tsp;
Small salt - a pinch

Manufacturing

Cut the fish into small pieces and either boil it in a double boiler or simmer in a frying pan with water until cooked. The fish should become soft and light, and the liquid should completely evaporate. You don’t have to stir it, just keep it on low heat.
Cool the finished fillet and pass it through a meat grinder or grind it with a blender. The main thing is that you literally know that there are no bones and that the mixture is homogeneous.
Add the yolks and beat with a blender again. With them the fish will grind even better.
Now let's make the sauce. Pour milk into a deep frying pan. After warming it up, add the flour a little at a time, whisking continuously with a whisk or fork to prevent the formation of lumps. When the sauce thickens, add butter to give the dish a creamy taste.
Mix the sauce with minced fish.
In a separate bowl, beat the whites with salt into a thick foam. Add to fish consistency.
To make soufflés, we can use small silicone molds, such as for muffins, or we can take huge dishes - for example, a deep baking sheet or bowl. The main condition is that the fish soufflé is cooked by steaming or in a water bath if we are making it in the oven. It's not as difficult as it seems! It is enough to choose the correct size of the dish - put the fish mass in a much smaller bowl and place it in a deep baking tray filled with water. Because the soufflé will rise, you should not fill the forms to the very top so that it does not “run away”.
Place everything in an oven already preheated to 200 degrees and bake for 30 - 40 minutes. If you have small molds, then 20 will be enough.
Serve the fish soufflé for the child when it has cooled. You can add some herbs or grated cheese.

* Cook's Advice
If you decide to add vegetables to this composition, remember that they should already be ready (you can stew them directly together with the fish) and, if you are using the juiciest ingredients - not potatoes or carrots, but bell peppers or green peas, add either a little more flour, or breadcrumbs (1 - 2 tbsp). Focus on the thickness of the raw fish soufflé - it should not be very heavy, and there is no need for excess water.

Fish souffle for a child in a slow cooker

In this recipe we will add snow-white bread to the main composition - this will make our soufflé the most satisfying.

Ingredients

Raw fish fillet – 200 g
White bread without crust - 2 slices
Milk (3.2 or 4%) or cream - measuring cup from multicooker
Chicken egg – 2 pcs.
Butter – 1 ½ tsp
Small salt - a pinch

Manufacturing

Take a soufflé of any sea fish, cut it into pieces and pour it into a blender bowl. We also send eggs, milk or cream, and all the bread there. Salt and beat as needed.
You can beat the whites separately and add them to the already prepared minced fish, as in the previous recipe - this will make the soufflé even more tender and airy.
Grease silicone molds with butter and carefully fill with fish mixture. As we remember, you need to leave a space - 1 - 1.5 cm from the edge.
Fill the multicooker bowl with 2 glasses of water, and place a container with molds on top. Close the lid and set the “steaming” mode. Approximately 10 – 15 minutes.

Fish soufflé in a slow cooker is ready for your child! And adults will probably like it too.

If you are cooking only for the baby, then one mold can be put in the freezer. Next time, it will be enough for you to cook it in a slow cooker without defrosting.

You see, the unusual word “soufflé” does not at all imply any complex manipulations or rare ingredients - everything is very simple, accessible, and, most importantly, tasty and healthy! Fish soufflé will amuse not only your child, but also adult family members.

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How to create fish soufflé for kids?

Personality of the dish
Savory recipes
Useful tips

For a baby whose age has already reached 1 year, it is completely possible to prepare a tender and healthy fish soufflé. It can be prepared from both raw and boiled fish. You can cook the dish in the oven or in a slow cooker. Now we will share with you the most exciting recipes.

Personality of the dish

It’s no secret that no matter what kind of fish is a source of countless vitamins and essential parts that are so necessary for the real development and health of the human body. In particular, this product is very useful for the child’s body. This is why pediatricians advise introducing fish dishes into children’s diets. Fish soufflé is perfect for little kids. Firstly, the dish preserves all the beneficial substances contained in fish. Secondly, the dish comes out tender and tasty. Thirdly, you can safely add healthy vegetables to its composition.

To prepare a healthy and tasty dish for a baby over a year old, it is best to choose salmon or trout.

Low-fat fish varieties such as hake, pike perch or pollock are also completely suitable. The dish can be prepared from either raw or boiled fish fillets.

Savory recipes

To begin with, we suggest you try the most common recipe, which is suitable for the menu of a baby or older child. Take 200 grams of fish fillet, cut it into medium-sized pieces and boil until tender. Afterwards we pass it through a meat grinder; you can also grind it in a blender. Then add one raw yolk to the minced meat and carefully beat everything again. Next, heat 50 ml of milk in a small saucepan, then add a teaspoon of flour.

This mixture should always be stirred with a whisk to avoid lumps. As the mixture becomes slightly thicker, add half a teaspoon of butter and stir until it is completely dissolved. Let the prepared sauce cool slightly, and then mix it with minced fish. Next, beat one protein until a fluffy foam is obtained, carefully add it to the total mass, knead and place in small molds. You can use silicone or clay. Cook the dish in the oven for 30 minutes at a temperature of 180 degrees Celsius.

Thanks to this recipe, you can prepare a healthy dish that will appeal to both adults and children. Take 400 grams of white fish fillet and grind it in a meat grinder, food processor or blender. Add two yolks to the purchased minced meat and mix everything thoroughly. Afterwards, add 7 tablespoons of sour cream, a little spices to the mixture and mix everything thoroughly (for small children (1.5-2 years old) it is better to avoid spices). Beat two whites until thick, snow-white foam.

To make the whites whip better, you can add a pinch of salt. Afterwards, add the whites into the prepared minced meat and mix gently. The mass can be baked in one large form or in small ones. If necessary, the molds should be greased with butter. Bake for 30 minutes in an oven preheated to 180 degrees Celsius.

The following recipe is intended to be made in a slow cooker. A blender will also come in handy. Take 200 grams of fish fillet and grind it in a blender until smooth. Add 2 eggs to the blender and beat everything thoroughly again. Afterwards, add 50 ml of milk or watery cream, two small slices of white bread (without crust) and a little spices to the bowl. We carefully beat everything and place it in small molds. Pour a little water into the multicooker bowl, place the molds and cook in the “steam” mode for 15 minutes.

If you want the soufflé to be very fluffy, then you should beat the whites separately and add them at the end to the finished minced meat.

Useful tips

As a result, we have some useful tips for all those parents who are planning to create a healthy dish from fish fillets for their own baby:

if you are preparing this dish for the first time, it is better to use boiled fillet - boil the fish by steaming or in water without adding vegetables and spices;
To make the souffle very tender, the fillet should be scrolled in a meat grinder a couple of times, you can also use a blender;
in this case, if you are afraid to add chicken eggs to the dish, then replace them with quail eggs, which are the most healthy and do not cause allergic reactions (instead of one medium-sized chicken egg, two quail eggs will be useful);
in order for the dish to turn out very tender, it should be steamed;
If desired, you can add a small amount of greens, carrots, potatoes or broccoli to any of the above recipes (it is better to steam the vegetables in advance).

Airy fish soufflé for kids

Fish is a very valuable product that provides our body with a lot of necessary microelements, fats and easily digestible protein.

Fish dishes must certainly be included in the diet of 1-year-old children.

And so that children enjoy eating fish, I offer a recipe for a very tender, airy fish soufflé.

This dish can also be prepared for adults by adding more salt and spices for taste.

Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 10 minutes
Cost - very economical
Calorie content per 100 g – 131 kcal
Number of servings – 2 servings

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How to cook fish soufflé

Ingredients:

Fish – 200 g
Egg yolk – 2 pcs.
Milk – 100 ml
Salt - to taste
Butter – 0.5 tsp.
Vegetable oil – 1 tsp.

Manufacturing:

Prepare all ingredients for making fish soufflé.

Since this recipe is suitable for 1-year-old children, I recommend choosing low-fat types of fish: sea fish - hake, cod, pollock; river - pike perch, pike, perch.

I was making pike perch soufflé. Pay special attention to the quality of the fish; if you have even the slightest doubt about it, then it is better not to give it to children.

Remember that the main aspects in choosing a fish are clear eyes, pink gills, tight-fitting scales, and not warped fins.

Remove the insides of the fish and wash it well. It is necessary to separate the fillet from the fish carcass, carefully sorting it with your fingers and removing small bones.

If desired, the skin from the fish can also be removed.

Cut the fish fillet into medium pieces.

The head, fins and spine of the fish can be used to make fish stock.

Place pieces of fish fillet in a blender bowl, add 2 medium chicken yolks, unflavored vegetable oil, milk, salt to taste if you add it to your baby’s dishes.

Beat well with a blender into a homogeneous mass.

I recommend grinding the ingredients at the highest speed of the blender so that the mass comes out homogeneous and smooth.

Grease clay or silicone molds with butter, lay out the fish mixture, without filling it 1 cm to the top, because the soufflé will rise very much during cooking.

Place the molds in a double boiler or set up a water bath and steam the fish soufflé for 30-35 minutes.

By the way, such a soufflé can also be baked in the oven, although its texture will be a little denser - it will be more reminiscent of a tender cutlet.

Cooking time in the oven is 25-30 minutes at 170 degrees.

During production, the soufflé will rise in the molds, but will settle later - this is normal.

The fish soufflé separates perfectly from the molds; you just need to turn them upside down (be careful, the soufflé is very delicate).

It is best to serve fish soufflé with mashed potatoes, but porridge, vegetable puree or salad are also suitable.

Tips: If your baby is lactose intolerant, milk and butter can be removed from the recipe.

Replace the butter with vegetable oil, and instead of milk, take 3 tablespoons of ready-made vegetable puree, for example, cauliflower, zucchini, pumpkin, and carrot puree.

You can also replace the egg yolks with vegetable puree, but the taste of the finished soufflé will be less rich and the texture will lose its airiness.

Store fish soufflé in the refrigerator for no more than 2 days.

The soufflé can also be frozen for up to 3 months at a temperature of -18 degrees.

Fish soufflé (for babies over 1 year old)