Kob with cheese soufflé topping

Recipe from: 4/1/1998 12:00:00 AM
Ingredients 10
Servings 4
Time 15 min

Ingredients

  • 115
    g
    mature Cheddar, grated
  • 75
    ml
    milk
  • 5
    ml
    mustard powder
  • 15
    ml
    flour
  • 2
    large eggs, separated
  • 8
    stuffed green olives, sliced
  • salt and freshly ground black pepper
  • 4
    kob or kingklip fillets
  • cooked spinach, to serve
  • extra stuffed olives, to garnish
 

Method

15 min
 
Place the cheese, milk and mustard powder in a saucepan and heat gently until melted. Stir in the flour and cook for a further minute, stirring until smooth. Remove from the heat and beat in the egg yolks and olives. Beat the egg whites until stiff, then fold into the hot mixture. Season to taste. Place the fish fillets into a greased ovenproof dish and spoon the cheese mixture on top. Bake in preheated oven for 10-15 minutes until the fish is cooked and the topping has risen and begins to turn golden. Serve on a bed of spinach and scatter with a few halved olives. Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes Oven temperature: 200 ºC
 

Read more on: fish/seafood  |  bake
 

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