|Fish stock/Milk||1⁄4 Pint|
|White fish/Haddock, whiting / cod||1⁄2 Pound, raw|
|Cream/Evaporated milk||1⁄8 Pint|
|Lemon juice||1⁄2 Teaspoon|
1.Prepare a streamer and a mould for making souffle.
2.Grease the mould using oil and then dust it with rice flour.
3.Clean the fish and bone it.
4.Combine butter, flour, fish stock or milk to make a thick sauce called panada.
5.Stir in shredded fish to the sauce and add salt and pepper.
6.Add one egg yolk and two whole eggs to the sauce and mix well.
7.Once done use a wire sieve and strain the mixture.
9.Blend the remaining egg white thoroughly and add to the mixture by making a cavity in the center.
10.Put the mixture in the mould and secure it with greases paper.
11.Steam gently util set.
12.Turn the souffle out and apply white coating sauce on it.
13.Serve decorated with little coralline pepper.
Calories 483 Calories from Fat 199
% Daily Value*
Total Fat 22 g34%
Saturated Fat 11.1 g55.4%
Trans Fat 0 g
Cholesterol 426.4 mg142.1%
Sodium 824.3 mg34.3%
Total Carbohydrates 35 g11.6%
Dietary Fiber 0.4 g1.6%
Sugars 11.2 g
Protein 34 g68.4%
Vitamin A 17.8% Vitamin C 1.1%
Calcium 16.5% Iron 13.5%
*Based on a 2000 Calorie diet