Flounder in cheese soufflé
4 servings
50 minutes
Sole in cheese soufflé is an exquisite dish of European cuisine that combines the tenderness of fish with the airy texture of soufflé. The origins of this recipe trace back to French gastronomy traditions, where special attention is paid to the combination of flavors and textures. Sole, with its mild, slightly sweet taste, harmonizes beautifully with the rich aroma of cheese and the delicate airy structure of baked soufflé. The lightness of egg whites makes the dish particularly fluffy, while the baked crust adds an appetizing finish. This dish is perfect for festive dinners or romantic evenings and can be served with white wine and a light salad of fresh vegetables. Sole in cheese soufflé embodies refined gastronomy where each ingredient plays its role in creating a perfect flavor.
1
Wash the flounder fillet, dry it. Season with salt and pepper, drizzle with lemon juice, carefully roll it into a tube, and tie it with cooking thread.
- Flounder fillet: 4 pieces
- Salt: to taste
- Ground white pepper: to taste
- Lemon juice: 2 tablespoons
2
Heat 2 tablespoons of butter in a pan, fry the fish rolls on all sides until golden brown, transfer to a plate and let the butter drain. Remove the cooking thread.
- Butter: 3 tablespoons
3
Whip the egg whites into a strong foam. Grate the cheese on a fine grater and mix it with the egg yolks into a homogeneous mass. Carefully combine with the egg whites.
- Egg white: 6 pieces
- Egg yolk: 4 pieces
- Hard cheese: 150 g
4
Grease the baking molds with oil, place a piece of fish in each, and top with the cheese-egg mixture.
- Butter: 3 tablespoons
5
Place the molds in an oven preheated to 200–220 degrees and bake for 15 minutes. The soufflé should be fluffy with a crispy crust.