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Recipes > Baked Fish Souffle
Guyanese and Trinidadian Recipes

Baked Fish Souffle

Ingredients

6 oz cooked fish
1 oz margarine
1 oz flour
½ pint milk
1 tsp chopped thyme and celery
½ tsp lime juice
2 eggs, separated

Preparation

  • Chop the fish finely.
  • Melt the margarine, add the flour and milk and boil for 3 minutes.
  • Add the fish, chopped thyme, celery and lime juice.
  • Beat in the egg yolks, one at a time.
  • Fold in the stiffly beaten egg whites.
  • Put into a greased soufflé case or deep pyrex dish.
  • Bake in a hot oven (425°F) for 20 - 25 minutes or until brown and well risen.
  • Serve immediately.
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