Kob with cheese soufflé topping

Ideas
4 servings Prep: 15 mins, Cooking: 15 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (10)

115.00 g mature cheddar cheese — grated
75.00 ml milk
5.00 ml mustard — powder
15.00 ml flour
2.00 eggs — large, seperated
8.00 olives — stuffed green, sliced
sea salt and freshly ground black pepper
4.00 kabeljou — or kingklip
spinach — cooked
olives — stuffed, to garnish
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Method:

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



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