Small-eyed grenadier soufflé

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Separate the grenadier fillet from the skin and let the cauliflower cook for 15–20 minutes. The fillet and boiled cabbage must be chopped very finely (do not use a blender, it can turn the ingredients into an incomprehensible mass) and mixed in one container. Rinse the eggs in cold water and separate the whites from the yolks.

2. STEP 2

   

   Add the yolks to the minced fish and cabbage, and beat the whites until stiff peaks form. Beat the whites only in a perfectly clean and dry container; a pinch of salt or a drop of lemon juice will improve the whipping.

3. STEP 3

   

   Mix all ingredients with a spatula. Place the minced meat in small baking dishes, filling them 75%. The soufflé is ready to go into the oven! Bake for 12 minutes at 180°C. During this time, the soufflé will rise and brown.