Fiskegrateng Fish Souffle Recipes

Steps:

• grease and flour a 6 cup souffle dish.
• preheat oven to 350F degrees.
• boil turnip in water 10 minutes, drain and mash well.
• melt butter in pan over med heat.
• add flour, stir for 2 minutes, add cream and mashed turnips.
• add onions, salt& pepper, remove from heat.
• stir in egg yolks.
• whisk egg whites in large bowl, add turnip mixturespoon into souffle dish, bake 40 minutes until puffed and golden.

Steps:

• Flake the poached fish into a well greased baking dish.
• In a small saucepan, melt margarine, and add 1/2 cup flour.
• Gradually add the milk, salt, pepper and the beaten eggs.
• Beat thoroughly until smooth and lump-free.
• Pour over fish and top with a layer of buttered bread-crumbs OR grated cheese.
• Bake at 175°C (350°F) for 45 minutes.

Steps:

• Lightly beat egg yolks and beat egg whites until stiff.
• Preheat oven to 350F and lightly butter a casserole dish.
• Melt butter; blend in flour, salt, pepper and sugar.
• Add milk gradually, stirring constantly and cook until thickened.
• Cook over very low heat an additional five minutes.
• Remove from heat and add beaten egg yolks and fish.
• Fold in stiffly beaten egg whites.
• Pour into prepared casserole, sprinkle with bread crumbs.
• Set casserole in a pan of hot water and bake until firm to the touch, 45 to 60 minutes.