• Prep Time:
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  • Serves: 4 Servings

Whitebait Souffle

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • Stephen Ceideburg
  • 1 c Milk
  • 2 sl Crustless bread
  • 1 tb Butter
  • 2 Egg yolks
  • 2 Cloves garlic, crushed
  • Salt and pepper to taste
  • 400 g Whitebait


Preheat the oven to 200 C.

Into a blender or food processor put 1 cup milk, 2 thick slices of
crustless white bread cut in quarters, 1 tablespoon butter, 2 egg yolks, 2
cloves garlic, crushed, and salt and pepper to taste. Process to a puree.
Remove to a large basin and fold through 400 g whitebait.

In another basin beat the egg whites until they stand in stiff peaks. Fold
the egg whites through the whitebait mixture and turn into a buttered
souffle dish. Bake for 20 minutes or until risen and golden.

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