All Easy Recipes. Cook all that you can cook. Fish Souffle
(Fiskegratin)
 
What You Need:           
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  • Fish (cod, haddock, etc.)
  • Powdered mace or grated nutmeg
  • 4 - 5 eggs
  • Breadcrumbs
  • Butter
  • Parsley (optional)

    FOR WHITE SAUCE
  • 4 oz butter
  • 3 oz flour
  • 1 pint milk
  • Little salt (if unsalted fish is used) and a dash of pepper

    • How To Cook:
    1. Prepare a good thick white sauce with 4 oz. butter, 3 oz. flour and a little less than 1 pint milk; add a little salt (if unsalted fish is used) and a dash of pepper.

    2. Flake the fish finely and add to the sauce, together with a little powdered mace or grated nutmeg; cool.

    3. Stir in 4 - 5 egg yolks and the stiffly whipped egg whites.

    4. Pour into a greased fireproof dish, cover with a good layer of grated breadcrumbs (made from oven-dried bread), dot with butter and bake in a moderate oven (350°F) for about 30 minutes.

    5. Serve at once, with melted butter or soft butter vigorously beaten; if spice is not used in the souffle, finely chopped parsley may be added to the butter.

    TIP:
        Leftover cooked fish, fresh or smoked, may be used for this dish. Allow 4 - 6 oz. for an average-sized souffle.
     
    		 
    		 
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