Fish Souffle Ole
|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|
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 350Â° F. for 25-30 minutes, or until puffy and brown