Fish Souffle Ole Recipe
Ingredients
| 4 ounces cooked fish | ||
| 2 cups cooked asparagus, green beans, cauliflower, or spinach, etc. | ||
| 1 cup water, chicken bouillon or skim milk | ||
| 2 slices bread, cut in pieces | ||
| Eggs | 2 , separated | |
| Chili powder | 1 Teaspoon | |
| Salt | To Taste | |
Directions
Combine fish, vegetable, water, bread, egg yolks, chili powder and salt in blender, and whip until smooth.
Remove mixture to bowl.
Beat egg whites stiff and fold into fish mixture, 1/3 at a time.
Bake in 2 individual casseroles at 350° F. for 25-30 minutes, or until puffy and brown
Remove mixture to bowl.
Beat egg whites stiff and fold into fish mixture, 1/3 at a time.
Bake in 2 individual casseroles at 350° F. for 25-30 minutes, or until puffy and brown
Chef
