500 g of fish fillet (of your preference)
Salt and black pepper to taste
1 tablespoon of lime juice
2 tablespoons of butter
2 tablespoons of chopped onion
1/2 cup of wheat flour
1 1/2 cups of milk
6 eggs, separated
1 tablespoon of chopped parsley
1 tablespoon of baking powder
500 g of fish fillet (of your preference)
Salt and black pepper to taste
1 tablespoon of lime juice
2 tablespoons of butter
2 tablespoons of chopped onion
1/2 cup of wheat flour
1 1/2 cups of milk
6 eggs, separated
1 tablespoon of chopped parsley
1 tablespoon of baking powder
Season the fish with salt, pepper, and lime juice
Melt the butter in a pan over low heat
When melted, add the onion and fry until it starts to brown
Add the fish, increase the heat, and cook, breaking up the fish as it cooks
Add the flour and mix well for 1 minute
Remove from heat and gradually add the milk mixed with the egg yolks
Return the pan to the heat and cook, stirring constantly, until boiling and thickening
Add the parsley and reserve
Beat the egg whites slightly, add the baking powder, and continue beating until stiff peaks form
Gradually add to the prepared fish, mixing delicately
Place in a 1-liter capacity refrigerator (no need to grease)
Put in a hot oven (250°C), preheated, and bake for about 35 minutes or until golden brown
Serve still warm
Serves 8.
