Fish Souffle

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 1.5 kg - fish
  • 2 onions
  • 2 tomatoes
  • 2 eggs
  • 2 tbsp - butter
  • 100 gm - cheese
  • 4 tbsp - maida
  • 1.5 piece ginger
  • 1.5 tsp - mustard powder
  • 2 tsp - Crushed pepper
  • 4 green chillies
  • 3 celery stalks
  • 1 cup - milk
  • a dash of turmeric powder
  • salt to taste.

How to Make Fish Souffle

  • Clean and wash fish.
  • Cut and boil with a little salt, chopped tomatoes, onions, green chillies, ginger, turmeric powder and half a cup of water.
  • When cooked, strain and keep the stock aside.
  • Shred fish. Make white sauce by melting butter and adding maida.
  • When it begins to turn light brown, add milk gradually.
  • Allow it to thicken without any lumps.
  • Remove from flame and add pepper powder, mustard powder, minced celery and grated cheese.
  • Stir in the dish stock and add beaten yolks. Fold in stiffly beaten egg whites and the shredded fish.
  • Mix gently and pour into a pie dish. Bake at 180 degree C for 15 mins. or until the top is brown.
  • Brush with a little egg yolk and grated cheese.

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