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Fish Souffle Ole

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Ingredients
  Cooked fish 4 Ounce
  Cooked asparagus/Green beans/cauliflower/spinach 2 Cup (32 tbs)
  Water/Chicken bouillon/skim milk 1 Cup (16 tbs)
  Bread slice 2 , cut into pieces
  Eggs 2 , separated
  Chili powder 1 Teaspoon
  Salt To Taste
Directions

Combine fish, vegetable, water, bread, egg yolks, chili powder and salt in blender, and whip until smooth.
Remove mixture to bowl.
Beat egg whites stiff and fold into fish mixture, 1/3 at a time.
Bake in 2 individual casseroles at 350° F. for 25-30 minutes, or until puffy and brown

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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4.14706
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 505 Calories from Fat 154

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 481.9 mg160.6%

Sodium 996.4 mg41.5%

Total Carbohydrates 43 g14.4%

Dietary Fiber 10.3 g41%

Sugars 6.2 g

Protein 49 g97.7%

Vitamin A 114.5% Vitamin C 51.5%

Calcium 20.4% Iron 45.4%

*Based on a 2000 Calorie diet

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Fish Souffle Ole Recipe