Steamed Fish Souffle Recipe
Ingredients
| Hot water | 1 Cup (16 tbs) | |
| Onion slice | 1 | |
| Parsley sprigs | 1 | |
| Salt | 1/2 Teaspoon | |
| Fish | 1 Pound | |
| Milk | 1 1/2 Cup (16 tbs), scalded | |
| Butter/Margarine | 2 Tablespoon | |
| Lemon juice | 1 1/2 Teaspoon | |
| Eggs | 2 , separated | |
| Salt | 1 Teaspoon | |
| 1 1/2 cups new bread,crumbs, fine | ||
| 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.
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.
Chef
