Fish with soufflé sauce

Name: Fish with soufflé sauce
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 kg hake fillets; salt and freshly ground black pepper to taste; 125.00 ml mayonnaise; 30.00 ml fresh parsley finely chopped; 15.00 ml lemon juice; 1.00 ml salt; 1.00 ml cayenne pepper; 2.00 eggs white

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

1.00 kg	hake fillets
	salt and freshly ground black pepper — to taste

SAUCE

125.00 ml	mayonnaise
30.00 ml	fresh parsley — finely chopped
15.00 ml	lemon juice
1.00 ml	salt
1.00 ml	cayenne pepper
2.00	eggs — white

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Method:

Turn on the oven grill.
Place the hake fillets on an oiled baking sheet and sprinkle with salt and pepper.
Grill for about 12 minutes, 6 minutes on each side, or until the fish is done.
Transfer the fish to a serving dish and top with the following sauce:
First reduce the heat to 180 ºC (350 ºF).
Next, blend all the ingredients for the sauce except the egg whites.
Just before pouring the sauce over the fish, beat the egg white until it holds soft peaks and fold it in the sauce.
Pour the sauce over the cooked fish and bake for 20 minutes or until the soufflé is puffed and baked through.
Serve immediately with a salad and wholewheat bread rolls.