Pike perch in cheese soufflé

1. We cut the fillet of pike perch fillets (cut the skin from the fish first). Ku Ingredients:

• Pike-perch fillet - 500 Grams
• Milk - 1/4 Cups
• Cheese (gouda) - 50 Grams
• Flour - 2 Art. spoons
• Eggs - 2 pieces
• Vegetable oil - To taste (for frying)
• Pepper, salt - To taste

Instructions

1. We cut the fillet of pike perch fillets (cut the skin from the fish first). Pieces of fish sprinkle with ground pepper and salt. 2. Well warm up the frying pan, pour a little vegetable oil and about one minute from each side fry pieces of fish. 3. To prepare a souffle on a small grater, rub cheese and mix them with egg yolks. 4. Whip the proteins into a stable foam. In the cheese mixture, add the beaten parts by parts, add the flour and from the bottom up, mix everything well. 5. Lubricate the oil with a heat resistant mold, lay out the pieces of pike perch and fill it with cheese soufflé. For thirty minutes we put in the oven, the temperature is one hundred and seventy degrees. 6. We divide the prepared dish into portions and can immediately be served to the table.

Servings: 4