ENTREE
Fish Souffle With Mustard Sauce
A delicious and elegant way to use that leftover cooked fish and mashed potatoes. We use the food processor for ease of preparation.
*2 small yellow onions, peeled and quartered
*3 tablespoons butter
*1 cup cold water
*1 clove garlic
*1 1 / 2 cups leftover flaked cooked fish (sole, orange roughy, snapper or tilapia recommended)
*2 cups mashed
potatoes
*4 large eggs,
separated
*Salt and fresh-ground black pepper, to taste
*2 egg whites
*Mustard Sauce (recipe given)
Preheat oven to 375 degrees. Butter a 1 1 / 2-quart souffle dish well and refrigerate it while preparing the souffle.
In a food processor fitted with the metal blade, process the onions until finely chopped.
In a skillet over medium-high heat, melt the butter. Add the chopped onions and water and bring to a boil. Continue boiling until all the water evaporates and the onions are very soft.
Again in the food processor fitted with the metal blade, fine chop the garlic. Add the fish, mashed potatoes, cooked onions, egg yolks, salt and pepper. Process until pureed. Transfer to a large mixing bowl.
In a clean bowl, beat the 6 egg whites with an electric mixer on medium speed until they hold firm, shiny peaks. Using a wire whisk beat about a third of the egg whites into the fish mixture. Spoon the remaining whites over the fish mixture and fold in gently with a spatula.
Transfer to the prepared souffle dish. Place on a baking sheet in the center of the oven and bake 30 to 40 minutes or until the souffle rises and is firm. Serve at once with the Mustard Sauce. Makes 6 servings.
Per serving (with Mustard Sauce): 290 calories, 49 percent calories from fat, 16 grams total fat, 7 grams saturated fat, 191 milligrams cholesterol, 17 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 15 grams net carbs, 20 grams protein, 340 milligrams sodium.
