Fish Soufflé with Cauliflower

Fish Fillet Casserole

Ingredients:

• Fish fillet: 400 g (approx. 14 oz)
• Cauliflower: 200 g (approx. 7 oz)
• Eggs: 2
• Butter: 2 tablespoons
• Salt: to taste

Instructions:

1. Rinse the fish fillet, cut it into pieces, and simmer it with a few tablespoons of water.
2. Break the cauliflower into florets and boil in salted water until tender. Drain in a colander to remove excess liquid, then pass it through a sieve to create a smooth puree.
3. Whip the egg whites until stiff peaks form. Pass the fish fillet through a meat grinder, add salt, the egg yolks, and the cauliflower puree, and mix well. Gently fold in the whipped egg whites and mix again.
4. Grease a baking dish with butter, pour in the mixture, and steam or bake in the oven at medium temperature until fully cooked.