Fish soufflé 🐟

I love this dish it’s so elegant, the taste it’s so delicate and the flavors are so well balanced, that even your kids will love it. And what’s better!! that you can actually use the leftovers of fish and elevate to a scrumptious soufflé. You’ll feel like a profesional chef, cooking for a fine a restaurant.

Now back to Earth, let me tell you that it’s a tricky dish and it will take you some time to master it. For achieving that point, what you need to know it’s that it’s matter of eggs!!! hahaha, if eggs aren’t fresh, you won’t have an airy and fluffy soufflé.

Time: 30 min     Portions: 4-5


  • 2 cups of flake white fish, like hake
  • 2 large eggs
  • 4 tbsp breadcrumbs
  • 1 tbsp butter
  • Optional: 1tbsp parmesan cheese
    • For the bechamel:
      • 2 tbsp butter
      • 4 tbsp flour
      • 1 l or 4 cups whole milk
      • 1 tsp salt
      • Pepper & nutmeg


  1. Preparing the bechamel: In a sauce pan, melt the butter and toast the flour. Add the milk with the salt, pepper and nutmeg and cook it slowly and constantly removing with a wood spoon.
  2. Set aside and let it cool down, while you flake the fish, discarding the skin and bones, as you go.
  3. Add the fish and the cheese to the bechamel and mix it.
  4. Separate the yolk and the whites. Add the yolks to the bechamel and whisk the whites to stiff-peak stage.
  5. Slowly and gently fold them into the bechamel.
  6. I usually baked it in a large baking tray, but for a fine presentation, you can pour the mix in buttered small baking dishes.
  7. Sprinkle the breadcrumbs with the butter.
  8. Grill in the oven for five minutes, for getting that nice crisp golden finish.
  9. Take your spoon and dig in.

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