White cheese soufflé and trout recipe | Woolworths TASTE
A delightful dish featuring fresh trout fillets dusted with ground almonds, topped with a creamy white cheese soufflé made from goat’s-milk feta, chevin, and dill.
Ingredients
- 1 x 250 g fillet fresh trout
- 2 T ground almonds
- Sea salt and freshly ground black pepper, to taste
- 2 t butter
- For the soufflé:
- 2 T flour
- 1 cup full-cream milk, heated
- 4 free-range egg yolks, lightly beaten
- 60 g goat’s-milk feta, crumbled
- 50–60 g chevin, crumbled
- 2 T dill, chopped
- 5 free-range egg whites
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