Vegetable-Fish Soufflé: The Best Vegetable-Fish Soufflé Recipe from Cook'n

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	Vegetable-Fish Soufflé

Serves: 2

Print this Recipe

   2 tablespoons butter or margarine
   2 tablespoons flour
   1/2 cup milk
   3 eggs separated
   2/3 cup well-drained and finely chopped cooked vegetables
   1/2 cup tuna flaked cooked or canned tuna, well drained
   2 tablespoons cheddar cheese grated leftover cheese, preferably
   1 tablespoon tomato paste
   1 tablespoon onions minced
   1/2 teaspoon dry mustard
   Dash cayenne pepper
   Salt and freshly ground pepper to taste

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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.

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