Tender fish in a cheese soufflé

Tender fish in a cheese soufflé

Ingredients:

— 500 gr fillets of any white fish (tilapia or pikeperch)
— 120 grams of hard cheese (for example, Parmesan)
— 3 eggs
— 2 egg whites
— salt and pepper to taste

Preparation:

1) Wash fish, dry, salt and pepper, cut into small pieces and put in baking dish.
2) Eggs and whipped with salt. Grate the cheese on a fine grater. Mix cheese and beaten eggs, it turned out the future cheese soufflé. Pour fish cheese-egg mixture.
3) Bake at a temperature of 180 ° C for 35-40 minutes before a crispy crust.
4) Cut the casserole into portions.

Bon Appetit!

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