Fish Souffle Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a soufflé dish.
• STEP 2.Poach the fish in a mixture of water, lemon juice, and herbs until cooked through. Drain and flake the fish.
• STEP 3.In a saucepan, melt butter and stir in flour to make a roux. Gradually whisk in milk to make a smooth sauce.
• STEP 4.Remove the sauce from heat and stir in the flaked fish, grated cheese, and seasonings.
• STEP 5.In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the fish mixture.
• STEP 6.Pour the mixture into the prepared soufflé dish and bake for 25-30 minutes, or until puffed and golden.
• STEP 7.Serve the fish soufflé immediately, as it will deflate quickly. Garnish with fresh herbs, if desired.

Cooking Tips

• Make sure to grease the soufflé dish well to prevent sticking.
• Be gentle when folding in the beaten egg whites to maintain the soufflé's light texture.
• Serve the soufflé immediately after baking, as it will start to deflate once removed from the oven.

Storage and Serving

• Fish soufflé is best served fresh out of the oven.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the soufflé in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.