Fish soufflé. Add the fish to the sauce and season to taste with salt, ground pepper and ground nutmeg. Whisk the egg whites and fold into fish mixture. Grease a baking dish with butter and line the bottom with parchment paper.

Lightly GREASE one side of the band and COAT with crumbs. Add cracker crumbs, onion, beaten egg yolks, lemon juice and S&P. Flake one can of salmon and add to mixture. You can have Fish soufflé using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Fish soufflé

You need 2 pounds of halibut.
You need 3 tablespoons of butter.
You need To taste of Paprika.
You need 2 tablespoons of flour.
It's 1/2 cup of milk.
Prepare 4 of eggs.
It's 1 pint of cream.

Lastly fold in stiffly beaten egg whites. Codfish Soufflé is a sophisticated way of cooking codfish an ingredient that is indisputably one of the symbols of the Portuguese gastronomy. The Codfish Soufflé is an exquisite recipe that combines the iconic Portuguese ingredient with a touch of the French cuisine as the soufflé comes from the land of the Eiffel Tower. This haddock soufflé recipe from Marcello Tully produces a great looking dish which belies its relatively simple preparation.

Fish soufflé instructions

Boil fish in boiling water 15 minutes. Cook and flake-make sauce of flour,butter and milk in double boiler..
Cool, then stir in fish. Fold in stiffly beaten whites of eggs and whipped cream..
Bake @ 325 45 minutes in well-buttered mold set in pan of hot water. Serve with cream sauce..

It's an ideal starter to make in advance, as the soufflé can be reheated or double baked for a few minutes before serving. Tuna Cheese Souffle Recipe Card Front. Front of the recipe card for Tuna Cheese Souffle. There are lots of fun recipes to read in the box this recipe for Tuna Cheese Souffle was with. It will be puffed and brown, and it can have a soft center (a little jiggly when the dish is gently shaken) or a firmer center (it doesn't.