Ingredients:
\n1 cup of melted butter or margarine
\n1 medium onion
\n1 pound of washed and drained sea bass
\n4 separate eggs
\n4 tablespoons of breadcrumbs
\n3 teaspoons of sugar
\nSalt and pepper to taste<\/p>\n
Dip:
\n1\/2 cup of ketchup
\n3\/4 cup of water
\n4 tablespoons of butter or margarine
\nCanned peas for decoration
\nProcedure:<\/p>\n
Grease a mold or pot for a bain-marie, preferably a removable one, with two tablespoons of melted butter.<\/p>\n
<\/p>\n
In a food processor, finely chop the onion, add the fish pieces and grind well, add the egg yolks, the remaining melted butter, the breadcrumbs, the sugar, salt and pepper to taste, process until a smooth cream forms.<\/p>\n
<\/p>\n
In a mixer, beat the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the fish mixture. Pour into the mold and cook in a well-covered water bath for two hours over medium heat, periodically adding hot water to the water bath to keep it always filled with water.<\/p>\n
<\/p>\n
To prepare the sauce, combine the ketchup, water and 4 tablespoons of butter, cook for 15 minutes over low heat stirring constantly until thickened.<\/p>\n
<\/p>\n
When the souffl\u00e9 is ready, let it rest until lukewarm, invert the mold onto a serving tray, and when ready to serve, drizzle with the prepared tomato sauce and garnish with the peas.<\/p>","protected":false},"excerpt":{"rendered":"Ingredientes: 1 taza de mantequilla o margarina derretida 1 cebolla mediana 1 libra de corvina lavada y escurrida 4 huevos separados 4 cucharadas de migajas de pan 3 cucharaditas de az\u00facar Sal y pimienta al gusto Salsa: 1\/2 taza de salsa de tomate catsup 3\/4 taza de agua 4 cucharadas de mantequilla o margarina Guisantes… Read More \u00bbFish souffl\u00e9<\/span><\/a>","protected":false},"author":1,"featured_media":27911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"audio","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[1053,1055],"series":[],"class_list":["post-549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-azucar","tag-pescado"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2012\/11\/Pescado.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"Souffle de pescado<\/a><\/blockquote>