Quick & Easy

Fish & potato soufflés

fish & potato soufflés
6 Item



1.Boil, steam or microwave potato until tender; drain. Mash until smooth.
2.Meanwhile, cook fish in medium saucepan of simmering water, uncovered, about 4 minutes or until cooked. When cool enough to handle, flake fish.
3.Preheat oven to 220°C (200°C fan-forced). Oil six- hole (¾-cup/180ml) texas muffin pan.
4.Divide breadcrumbs among pan holes; shake pan to coat bases and sides with breadcrumbs. Place pan on oven tray.
5.Melt butter in medium saucepan; cook onion, stirring, until onion softens. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in milk, cook, stirring, until mixture boils and thickens. Transfer mixture to large bowl; stir in egg yolks, cheese, chives, rind, potato and fish.
6.Beat egg whites in small bowl with electric mixer until soft peaks form. Fold egg whites into fish mixture, in two batches. Divide soufflé mixture among pan holes. Bake about 20 minutes.
7.Gently turn soufflés out; serve immediately, top-side up with, if you like, sour cream and lemon wedges.

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