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Steamed Fish Souffle

chef.matt.frost's picture
Ingredients
  Hot water 1 Cup (16 tbs)
  Onion slice 1
  Parsley sprigs 1
  Salt 1⁄2 Teaspoon
  White fish 1 Pound
  Scalded milk 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 2 Tablespoon
  Lemon juice 1 1⁄2 Teaspoon
  Eggs 2 , separated
  Salt 1 Teaspoon
  Fine breadcrumbs 1 1⁄2 Cup (24 tbs)
  Paprika 1⁄2 Teaspoon
  Pepper 1⁄16 Teaspoon
Directions

Place water, onion, parsley and salt in covered saucepan and simmer 5 minutes, add fish and simmer till tender.
Remove, fish to cool.
Combine crumbs, hot milk,and butter in bowl beat smooth.
Flake fish with fork and add .to milk, mixture, add lemon juice, beaten egg yolks, and seasoning.
Fold in beaten egg whites.
Place in greased mold (9 inch) and cover tightly with waxed paper.
Steam until firm.
Serve with parsley, Hollandaise,-or caper sauce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Steamed
Ingredient: 
Fish
Interest: 
Party
Servings: 
4

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