White fish in cheese soufflé
4 servings
50 minutes
White fish soufflé with cheese is an exquisite dish of Italian cuisine that combines the airy tenderness of soufflé with the rich flavor of white fish. It emerged as an alternative to classic fish casseroles, offering a lighter and more refined texture. The delicate fillet of white fish, infused with lemon aroma, develops a golden crust in butter and then serves as the base for a fluffy soufflé made from whipped egg whites, yolks, and grated cheese. Baked to perfect lightness, it instantly captivates with its airy appearance and rich creamy-cheesy flavor. This dish is ideal for romantic dinners or festive gatherings but requires immediate serving to maintain its fluffiness. The harmony of flavors and textures makes it a true masterpiece of Mediterranean gastronomy.
1
Season the fish fillet with salt and pepper, and drizzle with lemon juice.
- White fish fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
2
Heat the pan, add butter, and fry the fish until golden brown. Transfer the fish to a plate to drain excess oil.
- Butter: 3 tablespoons
- White fish fillet: 500 g
3
Whip the egg whites into a strong foam. Mix the egg yolks with grated cheese into a homogeneous mass. Carefully combine everything with the egg whites.
- Egg white: 6 pieces
- Egg yolk: 4 pieces
- Grated hard cheese: 150 g
4
Grease the baking dishes with oil. Place one piece of fish in each dish. Top with the egg-cheese mixture.
- Butter: 3 tablespoons
- White fish fillet: 500 g
- Egg white: 6 pieces
- Egg yolk: 4 pieces
- Grated hard cheese: 150 g
5
Place the molds in an oven preheated to 200-220°C and bake for 15 minutes for a fluffy soufflé with a golden crust.
6
The finished soufflé should be served immediately, as it collapses 20-30 minutes after being taken out of the oven.
