Fish Souffle Recipe

Recipe By Slurrp

Fish soufflé is a light and fluffy dish made with fresh fish, eggs, and a creamy sauce. The fish is poached and then flaked, mixed with a rich béchamel sauce, and folded into beaten egg whites. The mixture is baked until puffed and golden, resulting in a delicate and flavorful soufflé. This elegant dish is perfect for a special occasion or a fancy dinner party.

3.6
23 Rating -
Rate
15minstotal
15m.total
Fish Souffle
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ingredients serve

Ingredients for Fish Souffle Recipe

  • 1/2 pound Fresh Fish Fillets
  • 1/2 Juice Lemon
  • as required Water For Poaching
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • 1/4 cup Grated Cheese
  • As required Salt And Pepper To Taste
  • 2 Eggs, Separated
  • as needed Fresh Herbs For Garnish

Directions: Fish Souffle Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a soufflé dish.
  • STEP 2.Poach the fish in a mixture of water, lemon juice, and herbs until cooked through. Drain and flake the fish.
  • STEP 3.In a saucepan, melt butter and stir in flour to make a roux. Gradually whisk in milk to make a smooth sauce.
  • STEP 4.Remove the sauce from heat and stir in the flaked fish, grated cheese, and seasonings.
  • STEP 5.In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the fish mixture.
  • STEP 6.Pour the mixture into the prepared soufflé dish and bake for 25-30 minutes, or until puffed and golden.
  • STEP 7.Serve the fish soufflé immediately, as it will deflate quickly. Garnish with fresh herbs, if desired.

Cooking Tips

  • Make sure to grease the soufflé dish well to prevent sticking.
  • Be gentle when folding in the beaten egg whites to maintain the soufflé's light texture.
  • Serve the soufflé immediately after baking, as it will start to deflate once removed from the oven.

Storage and Serving

  • Fish soufflé is best served fresh out of the oven.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the soufflé in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Nutrition
value
575
calories per serving
22 g Fat30 g Protein63 g Carbs10 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    30g
  • Carbs
    63g
  • Fiber
    10g

MacroNutrients

  • Carbs
    63g
  • Protein
    30g
  • Fiber
    10g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    547mg
  • Iron
    6mg
  • Vitamin A
    2229mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    205mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    89mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    120mg
  • Manganese
    1mg
  • Phosphorus
    571mg
  • Selenium
    42mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp