SOLE WITH LEMON SOUFFLE TOPPING
This was quite an attractive dish and yet so simple. I came across it in one of the zaar forums, but it had never been posted. The original source was Ina Paarman Cookbook (South African) I used whiting, but I think most delicate white fish would work fine.
Provided by tara portee
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- Season the fish with the seasoned salt and sugar, and dip in flour. Brush with garlic butter or oil on both sides.
- Place individually on ovenproof plates or in a baking dish. Place the fish in the oven and bake for 5 minutes.
- Mix the mayonnaise, egg yolks, lemon rind, and parsley. Beat the egg whites to the soft-peak stage. Fold whites into the sauce.
- Open the oven door and spoon the sauce over each fish. Bake for 10 to 15 minutes until puffed and golden brown.
Nutrition Facts : Calories 433, Fat 15, SaturatedFat 2.9, Cholesterol 219.4, Sodium 440.4, Carbohydrate 20.8, Fiber 0.7, Sugar 3.2, Protein 51.1
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