| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 800 |
g |
Firm white fish (200g of raw fish per person) |
| 1 |
tb |
(15ml) flour |
| 1 |
ts |
(5 ml) brown sugar |
| 4 |
tb |
(60ml) melted butter |
| 1/4 |
c |
(62,5ml) thick mayonnaise |
| 4 |
tb |
(60ml) grated cheddar cheese |
| 1 |
ts |
(5ml) mustard |
| 1 |
|
Egg, separated |
INSTRUCTIONS
TOPPING
METHOD:
1. Salt the fish and firm in the refrigerator for 1/2 hour before cooking.
2. Dust the firm and salted fish with a mixture of flour and sugar
3. Brush on both sides with melted butter
4. Place on a grill pan and grill until just done on both sides (about 5
minutes each side)
5. Meanwhile mix the mayonnaise, cheese, mustard and egg yolk
6. Whip the egg white until stiff and fold into the cheese mixture
7. Spread the souffle topping over the fish and brown under the grill.
8. Serve immediately - delicious with buttered, parsleyed potatoes and a
tomato salad perfumed with chopped fresh or dried basil.
Posted to Recipe Archive - 19 Jan 97 by ted by: sallyp@dbn.lia.net on Sun,
19 Jan 9.
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