Serves: 2
Total Calories: 324
Heat oven to 350° F. Heat butter or margarine in small saucepan, stir in flour, and cook for 3 minutes, stirring constantly. Add milk, stirring until smooth and thickened, 5 to 7 minutes remove from heat. Beat yolks in small bowl stir in some of hot mixture, blending well. Return to hot mixture blend in vegetables, fish, cheese, tomato paste, onion, dry mustard, cayenne pepper, and salt and pepper to taste. Beat egg whites until stiff but not dry. Fold lightly into yolk mixture. Pour into well-buttered 4-cup soufflé dish. Bake for 35 minutes or until puffed and golden brown. Serve immediately.
This Vegetable-Fish Soufflé recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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