Tender fish in a cheese soufflé

Tender fish in a cheese soufflé


— 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


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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