In
skillet, melt 2 tbsp. butter. Add fish and cook, turning
once, for 4 to 5 minutes or just until fish flakes easily
with fork; do not brown. Drain fillets on paper towels and
flake finely with fork, removing any large bones. In a
saucepan, melt remaining butter. Add onion and cook for 1
minute; blend in flour and cook for 1 to 2 minutes longer.
Whisk in milk and continue cooking, whisking, until
thickened. Add salt, pepper, nutmeg, grated cheese and
sherry; stir until cheese melts. Let cool slightly. Lightly
beat egg yolks and add to milk mixture, blending well with
whisk. Stir in flaked fish. In large bowl, beat egg whites
until stiff but not dry; fold in fish mixture. Spoon into
10-c. soufflé dish and set in shallow baking pan filled with
hot water to 1 inch up sides of soufflé dish. Bake in 325 F
oven for 1 hour or until soufflé is set and golden brown.
Serve immediately. Makes 4 servings
6 tbsp. butter
1 lb. northern pike fillets (skinless)
1 tbsp. finely diced onion
1/4 c. all purpose flour
1 c. milk
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 c. grated Swiss cheese
2 tbsp. dry sherry
6 eggs separated
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