October 02, 2015

POTATO FISH SOUFFLE

Ingredients:
Potatoes - 300 gms
Butter - 25 gms
White fish - 200 gms (cooked and flaked)
Grated cheese - 25 gms
Parsley - 1 tsp (chopped)
Egg yolks - 2
Egg whites - 3
Salt and pepper 

Method:

  • Preheat oven to moderate to moderately hot, 375 F.
  • Peel and boil potatoes until tender, then drain and sieve them.
  • While hot stir in butter, fish, cheese, parsley, egg yolks, stiffly beaten egg whites, salt and pepper.
  • Pour mixture into lightly greased souffle dish and bake in centre of oven for 30 minutes.


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