Whitebait souffle
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | cup | Milk |
| 2 | slices | Crustless bread |
| 1 | tablespoon | Butter |
| 2 | Egg yolks | |
| 2 | Cloves garlic, crushed | |
| Salt and pepper to taste | ||
| 400 | grams | Whitebait |
Directions
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.