500 g of red fish fillet (or sea bass)
1 tablespoon of salt or to taste
1 teaspoon of black pepper
1 tablespoon of lemon juice
2 tablespoons of butter
2 tablespoons of finely chopped onion
1/2 cup of wheat flour (60 g)
1 1/2 cups of milk (360 ml)
6 eggs, separated (whites and yolks)
1 tablespoon of chopped fresh parsley
1 tablespoon of active dry yeast
500 g of red fish fillet (or sea bass)
1 tablespoon of salt or to taste
1 teaspoon of black pepper
1 tablespoon of lemon juice
2 tablespoons of butter
2 tablespoons of finely chopped onion
1/2 cup of wheat flour (60 g)
1 1/2 cups of milk (360 ml)
6 eggs, separated (whites and yolks)
1 tablespoon of chopped fresh parsley
1 tablespoon of active dry yeast
Season the fish with salt, black pepper, and lemon juice
Set aside
Preheat the oven to 250°C (very hot)
In a medium saucepan, melt the butter over low heat
Add the onion and cook until it starts to brown
Add the fish, increase the heat to high, and cook, stirring occasionally, until the fish breaks into flakes
Add the flour and mix until smooth (about 1 minute)
Remove from heat
In a bowl, combine the milk and yolks
Gradually add this mixture to the fish mixture, stirring well to dissolve the flour
Return the saucepan to high heat and cook, stirring constantly, until boiling and forming a thick cream
Add the parsley and set aside
In a mixer, beat the whites until they start to foam
Add the yeast and continue beating until stiff peaks form
Slowly add this mixture to the fish mixture, mixing gently with a spatula
Place in a refrigerator with a 15 cm diameter by 7.5 cm height or capacity for 1 liter (no need to grease) and bake in a preheated oven at 250°C until puffed and golden brown (about 35 minutes)
Serve hot
Cals: 195 per serving
