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Ingredients:
1 tsp Oil
1 tsp Butter
3 Egg White
50 gm Capsicum
3 tsp Wheat Flour
25 gm Spring Onion
100 gm Pomfret Fish
100 ml Skimmed milk
Salt and Pepper to taste
Method:
Steam fish and flake it.
Chop spring onions and capsicum and saute them in oil. Keep aside.
Prepare white sauce. Roast the flour lightly in butter. Remove from fire. Stir
milk into the flour gently to prevent lumps and return to heat, Keep stirring
the mixture till it thickens. Remove from fire and add the vegetables and the
flaked fish to the sauce.
Beat egg whites; fold it into the white sauce mixture, season with salt and
pepper.
Pour into a greased souffle dish and bake at 150o C for 30-40 minutes.
Tip: To peel and devein shrimp, start by pulling off the legs. Then, remove the
top shell and tail with your fingers. Hold the shrimp with the curve of the back
up. Run a small paring knife down the back where the vein is visible. Slice
gently, just breaking the skin. Pull out the vein with the tip of the knife.
Rinse under cold water. |
