Fish soufflé

By admin
13 February 2014

Winning recipe by Laurette Swart of Margate (YOU, 24 October 2013)

Serves 6

Preparation time: 15 min

Cooking time: 25-30 min

750 g hake fillets, steamed and flaked

30 ml (2 T) butter

30 ml (2 T) flour

250 ml (1 c) milk

5 ml (1 t) mustard powder

125 ml (½ c) Cheddar cheese, grated

3 large eggs, separated

salt and pepper

1 Preheat the oven to 180 °C. Grease an ovenproof dish (20 cm diameter) with butter.

2 In a small saucepan make a white sauce with the butter, flour and milk.

3 Remove from the heat and whisk in the mustard powder, half the cheese and the egg yolks. Add half of the flaked fish to the white sauce and mix well.

4 Whisk the egg whites until stiff peaks form and fold into the mixture.

5 Put the remaining fish in the bottom of the prepared dish and pour the white sauce mixture over. Sprinkle the remaining cheese on top and bake in the oven for 25-30 min.

6 Serve with vegetables or salad.

Winning recipe by Laurette Swart of Margate (YOU)

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