Flounder, halibut in cheese souffle (souffle de fromage ai filet de sole)

4 servings


Roll the fish fillet with pipes, tie with threads and fry in butter until semi-ready for about 5 minutes. Sprinkle with salt and pepper. Put a piece of fried fish in each of the four molds pre-lubricated with butter (the fish pieces must be dry). Grate the grated cheese with yolks until homogeneous, then, gently mixing, introduce egg whites whipped into the dense lush foam and immediately pour into the molds with fish. Put the molds in a pre-heated (up to 220 ° C) oven for 12-15 minutes. The ready-made souffle should be lush with a fried upper crust. The most difficult thing in making souffle is to set the time necessary for its full preparation, for overexposed or underexposed souffle loses a lot in taste. If souffle is prepared for the first time in new molds, then it is recommended to bake a test souffle according to this recipe, and then, depending on the features of the stove and molds, increase or reduce the baking time.