Description
Hearty and satisfying souffle of carrots and fish. You can eat not only adults but also children.
Ingredients
-
Carrots
1 pc
-
Fish fillets
300 g
-
Garlic
1 clove
-
Chicken egg
2 pc
-
Dill
1 tbsp
-
Salt
-
Nutmeg
-
Sour cream
2 tbsp
Cooking
Carrot stew with sour cream for 5-7 minutes.
Add the garlic.
Add fish fillets, salt and nutmeg to taste.
Separate eggs into yolks and whites. Add the egg yolks and mix well. And beat the whites in a solid foam.
Add herbs to taste, I dill.
Add the whipped whites and stir. Mass put in a baking dish. Bake souffle in the oven (200 degrees) until cooked 20-25 minutes. It is served hot. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.