Fish Souffle Recipe

• 1/2 kg Fish (cleaned, washed, deboned and cut into pieces)
• 2 Onions (chopped)
• 2 Tomatoes (chopped)
• 2 Eggs
• 1inch piece of Ginger
• 4 Green Chilies (chopped)
• A dash of Turmeric Powder
• Salt to taste
• 1/2 cup Water
  For White Sauce:
• 2 tbsp Butter
• 4 tbsp All Purpose Flour
• 1 cup Milk
• 2 tsp Pepper (crushed)
• 1/2 tsp Mustard Powder
• 3 Celery Stalks (minced)
• 100 gms Cheese (grated)

• Add a little salt, tomatoes, onions, green chilies, ginger, and turmeric powder in half a cup of water. Bring it to a boil.
• Add fish pieces to it, when cooked, strain and keep aside stock.
• Grate the fish and keep it aside.
• For white sauce, take a small, heavy saucepan.
• Melt 2 tablespoons of butter in it over low heat.
• Add flour to the melting butter and blend it well.
• When it begins to turn light brown, add milk gradually.
• Allow it to thicken without any lumps.
• Remove from flame and add pepper powder, mustard powder, minced celery and grated cheese.
• Stir in the dish stock and add beaten yolks.
• Fold in stiffly beaten egg whites and the shredded fish.
• Mix gently and pour into a pie dish.
• Bake at 180 degree C until the top is brown.
• Brush with a little egg yolk and grated cheese.