Spiced Fish Soufflé Recipe
Spiced Fish Soufflé Recipes
Cheddar cheese, grated
cooked smoked haddock fillet, skinned and
Heat the oven to 200oC
(400oF), Gas 6.
Grease a 15 cm in soufflé dish.
Melt the margarine in a pan, beat
in the mashed potato, cheese, milk and bran and season with salt,
pepper and the curry powder.
Remove the pan from the heat and
beat in the fish and egg yolk.
Allow to cool.
Whisk the egg whites until stiff,
then fold them into the fish mixture.
Spoon into the soufflé dish and
bake for 30-35 minutes, until the soufflé is well risen and golden
brown on top.
Serve at once.
Serving Suggestion :
A crisp, crunchy salad with a tangy,
lemon dressing chicory, celery and lettuce garnished with fresh orange
segments or apple slices, for example.
Per Serving :
210 calories, 11 g fat, 2 g fiber.
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