Fish Souffle(Fiskegrateng)
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A home-kitchen version of fish souffle(fiskegrateng), written step by step so it's easy to follow built around good fish and pantry staples.
Ingredients
- 1 1/2 lb. cooked, boned fish fillets (cod, Mahi-Mahi or red snapper)
- 5 eggs, separated
- 2 Tbsp. flour
- about 2 Tbsp. chopped onion
- 1/2 stick butter
- 1 pt. milk
- bread crumbs
Method
Make a white sauce by melting butter, then mixing in flour and gradually adding milk.
Mix the chopped onion into the sauce and bring to a boil.
Allow sauce to cool and then mix the egg yolks in.
Beat the egg whites until stiff, but not dry and fold them into the sauce very carefully.
Add the fish to this mixture.
Pour the mixture into a round baking dish (10-inch) and sprinkle with bread crumbs.
Let bake for 1 hour at about 400°.
Serve with melted butter.
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