Sole in Cheese Soufflé
Main Dishes • European
Description
The soufflé should be served immediately after preparation, as it deflates 20–30 minutes after being taken out of the oven.
Ingredients
- Sole fillets 4 pieces
- Salt to taste
- White Pepper (whole) to taste
- Meyer Lemon Juice 2 tablespoons
- Butter 3 tablespoons
- Egg white 6 pieces
- Egg white 4 pieces
- Hard Cheese 5 oz
Step-by-Step Guide
Step 1
Wash the sole fillets and pat them dry. Season with salt and pepper, drizzle with lemon juice, carefully roll them into a tube, and tie with kitchen twine.
Step 2
In a skillet, heat 2 tablespoons of butter, and sauté the fish rolls on all sides until golden brown. Transfer to a plate and let the excess butter drain. Remove the kitchen twine.
Step 3
Whip the egg whites to stiff peaks. Grate the cheese on a fine grater and mix with the egg yolks until smooth. Gently fold in the egg whites.
Step 4
Grease the baking molds with butter, place a piece of fish in each, and top with the cheese and egg mixture.
Step 5
Place the molds in an oven preheated to 200–430°F and bake for 15 minutes. The soufflé should be fluffy with a golden crust.
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