Whitebait souffle

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
1 cup Milk
2 slices Crustless bread
1 tablespoon Butter
2 \N Egg yolks
2 \N Cloves garlic, crushed
\N \N Salt and pepper to taste
400 grams Whitebait

Preheat the oven to 200 C.

Into a blender or food processor put 1 cup milk, 2 thick slices of crustless white bread cut in quarters, 1 tablespoon butter, 2 egg yolks, 2 cloves garlic, crushed, and salt and pepper to taste.

Process to a puree. Remove to a large basin and fold through 400 g whitebait.

In another basin beat the egg whites until they stand in stiff peaks.

Fold the egg whites through the whitebait mixture and turn into a buttered souffle dish. Bake for 20 minutes or until risen and golden.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93. Courtesy Mark Herron.

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