Fish with soufflé sauce


Ingredients 9
Servings 4
Time

Ingredients

  • 1
    kg
    hake fillets
  • salt and pepper to taste
  • SAUCE
  • 125
    ml
    mayonnaise
  • 30
    ml
    parsley, finely chopped
  • 15
    ml
    lemon juice
  • 1
    ml
    salt
  • 1
    ml
    cayenne pepper
  • 2
    egg whites
 

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.
 

Read more on: fish/seafood  |  bake  |  grill
 

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