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Categories:
potatoes breadcrumbs butter Spanish onion flour milk egg yolks Parmesan cheese garlic fresh chives lemon zest eggs whites
Viewed: 59 - Published at: 6 years agoIngredients
- 10.5 oz potatoes, coarsely chopped
- 10.5 oz fish fillets
- 2 tbsp dry breadcrumbs
- 3 1/2 tbsp butter
- 1 None small Spanish onion, finely chopped
- 2 tbsp flour
- 3/4 cup milk
- 2 None large egg yolks
- 1/4 cup finely grated Parmesan cheese
- 2 tbsp finely chopped garlic
- 2 tbsp finely chopped fresh chives
- 1 tsp finely grated lemon zest
- 3 None large eggs whites
Method
- Boil, steam or microwave potatoes until tender then drain. Mash until smooth.
- Meanwhile, poach fish in a medium saucepan of simmering water, uncovered, for 4 mins, or until cooked to your liking. When cool enough to handle, flake fish.
- Preheat oven to 425°F. Oil a 6-cup deep muffin pan. Coat bases and sides of recesses with breadcrumbs. Place pan on a baking tray.
- Melt butter in a medium saucepan over medium heat. Cook onion, stirring, until onion softens. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually stir in milk. Cook, stirring, until mixture boils and thickens. Transfer to a large bowl and stir in egg yolks, cheese, garlic, chives, lemon zest, mashed potatoes and fish.
- Whip egg whites to soft peaks then fold into fish mixture. Distribute between recesses and bake for 20 mins.
- Gently turn souffles out onto serving plates. Serve immediately.
