Recipe: Fish soufflé

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Explanation Fish soufflé

Fish soufflé.

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Add the fish to the sauce and season to taste with salt, ground pepper and ground nutmeg. Whisk the egg whites and fold into fish mixture. Grease a baking dish with butter and line the bottom with parchment paper.

Add cracker crumbs, onion, beaten egg yolks, lemon juice and S&P. Flake one can of salmon and add to mixture. Lastly fold in stiffly beaten egg whites.
follow Angel Recipe how cookingFish soufflé.

Turns out ingredients Fish soufflé below:

You Need 2 pounds of halibut.
You Need 3 tablespoons of butter.
You Need To taste of Paprika.
You Need 2 tablespoons of flour.
You Set Up 1/2 cup of milk.
You Set Up 4 of eggs.
You Set Up 1 pint of cream.

Mild in flavor and silky in texture, a soufflé is the perfect setting for tender flakes of wild salmon and a handful of fresh herbs. Here's how to make a simple salmon soufflé, enough to serve two to three people as a meal or up to six as a side. Gently pour the souffle into the prepared souffle dish. I had a little that wouldn't fit so I made a mini souffle too - I just buttered a small ramekin and cooked it in that.

Here's how to make Fish soufflé Langkah demi langkah

Boil fish in boiling water 15 minutes. Cook and flake-make sauce of flour,butter and milk in double boiler..
Cool, then stir in fish. Fold in stiffly beaten whites of eggs and whipped cream..
Bake @ 325 45 minutes in well-buttered mold set in pan of hot water. Serve with cream sauce..

A perfect souffle will pretty much double in volume. It will be puffed and brown, and it can have a soft center (a little jiggly when the dish is gently shaken) or a firmer center (it doesn't. Tuna Cheese Souffle Recipe Card Front. Front of the recipe card for Tuna Cheese Souffle. There are lots of fun recipes to read in the box this recipe for Tuna Cheese Souffle was with. .

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