Soufflé Sea cocktail

Name: Soufflé Sea cocktail
Total time: 1 h
Yield: 10
Ingredients: 1 kg Seafood; 2 tablespoon Lemon juice; to taste Salt; to taste Greenery; to taste Ground hot pepper; 2 Bulb onions; 2 tablespoon Vegetable oil; 4 Tomatoes; 3 g Hard cheese; 2 tablespoon Wheat flour; 1 cup Coconut milk; 4 Chicken eggs

This soufflé is perfect for a beer party and more, it’s perfect! The idea of creating this recipe was suggested by Alisa-108, we agreed in absentia on the distribution of roles, I write the recipe, she cooks and shows us the result, so this dish has two mothers, that’s why I called it perfect, otherwise it simply cannot be , every mother wishes her child the most successful journey, and Alice and I send our dish on a journey along all the roads of the world and wish him to please and please everyone he meets on his way!

46

473

Hannah Harris

Author of the recipe

Calories

139Kcal

Protein

4gram

Fat

11gram

Carbs

7gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

1kg

2tablespoon

to taste

to taste

to taste

2

2tablespoon

4

3g

2tablespoon

1cup

4

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Products for soufflé "sea cocktail"
STEP 2
We marinate seafood products, previously cleaned, or this is how we made them, in a mixture of herbs, lemon juice, pepper, and salt for an hour.
STEP 3
Grate the onion and fry until golden brown
STEP 4
add finely chopped tomatoes, seeds and skin removed, or tomato paste, simmer for several minutes.
STEP 5
Put our seafood there, not chopped, if it is large seafood, then you can cut it, but not finely, simmer with the lid closed for 10 minutes
STEP 6
Then add coconut flour or any milk in a small amount, mix and pour in the rest.
STEP 7
Add this mixture to our cocktail, stir and heat until thickened, stirring constantly.
STEP 8
After this, add the grated cheese, mix, remove from heat, cool and add the beaten egg whites, mix carefully.
STEP 9
Place the prepared mass into greased refractory molds, preferably small ones, one under each and bake in a hot oven for about 25 minutes.
STEP 10
Bake in a hot oven for about 25 minutes. During baking, the soufflé rose and baked deliciously. The smell was simply amazing.
STEP 11
This is how new dishes are born.

Comments on the recipe

Alisa-108

21.09.2023

4.6

And my impressions of the cooking process. I added coconut milk on purpose, I was really curious what flavor coconut milk would give. I’m used to the fact that if we do something with coconut, it’s only sweet. The taste was pleasing and very surprising. A really gentle coconut aftertaste, not at all intrusive. The souffle turned out tender, the unpleasant smell of seafood disappeared. Instead, I just wanted to say (after the first try) closing my eyes with pleasure “WOW”

Shura

21.09.2023

4.8

Alisa-108, thank you very much for your excellent work! You did everything at the highest level, the photos and the whole cooking process turned out great! I even felt all the smells! Now I wanted to repeat it myself and find out the taste of this soufflé! Super, how tempting!

Alisa-108

21.09.2023

4.6

No, don't repeat it, just change the ingredients a little. Firstly, you shouldn’t grate the onion; it’s not fried, but stewed. If you fry it, it will give a different taste, and in combination with cream (10-15 it will be very tasty. I would also try adding curry, I love this seasoning madly.

Shura

21.09.2023

4.8

Well, okay, let's do that, you're right!

Magnago

21.09.2023

4.5

Sorry for interfering in collective creativity... but maybe it’s better not curry, but saffron? Kari still has a very strong independent taste, it will turn out to be... um... “curry with seafood”.

Shura

21.09.2023

4.7

Of course, Magician, saffron will add color, and the taste will not be so pronounced, that’s what the team means!

Alisa-108

21.09.2023

4.9

Guys, the flag is in your hands. Let's get creative. I just love curry to pieces. And saffron is also interesting.