/ / Recipe: Pike perch in cheese soufflé

Recipe: Pike perch in cheese soufflé

  • Pike perch fillet - 500 Grams
  • Milk - 1/4 Glass
  • Cheese (gouda) - 50 Grams
  • Flour - 2 Art. Spoons
  • Eggs - 2 pieces
  • Vegetable oil - To taste (for frying)
  • Pepper, salt - To taste

1. We cut the fillet of pike perch fillets (cut the skin from the fish first). Pieces of fish sprinkle with ground pepper and salt. 2. Well warm up the frying pan, pour a little vegetable oil and about one minute from each side fry pieces of fish. 3. To prepare a souffle on a fine grater, rub cheese and mix them with egg yolks. 4. Whip the proteins into a stable foam. In the cheese mixture, add the beaten parts by parts, add the flour and from the bottom up, mix everything well. 5. Lubricate the oil with a heat resistant mold, lay out the pieces of pike perch and fill it with cheese soufflé. For thirty minutes we put in the oven, the temperature is one hundred and seventy degrees. 6. On a portion we share a ready dish and can immediately submit to the table.

Servings: 4

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