Baked Fish Souffle

35 minutes - 40 minutes
to cook

Whiting fillets, or fillets of any white fish, instantly become more special when made into a fluffy soufflé.

The Delia Online Cookery School: Watch how to make more souffles in our video, press the recipe image to play.

A picture of Delia's Frugal Food

This recipe is from Delia's Frugal Food. Serves 4

  • method
  • Ingredients


Flake the fish, discarding the skin and bones as you go, then put it on one side while you make a sauce by melting the butter in a saucepan and stirring in the flour.

Cook this for a minute or two before gradually adding the strained milk. Bring to the boil, stirring, and boil gently for 1 minute. Then remove the pan from the heat and beat in the egg yolks, 1 tablespoon of Parmesan cheese, the lemon juice, parsley, anchovy essence or paste, spring onions and the fish. Season well with salt and ½ teaspoon of cayenne pepper.

Next whisk the egg whites to the stiff-peak stage. Then fold them into the fish mixture, taste and season again if necessary. Now pour the mixture into a buttered 1.7 litre soufflé dish or deep baking dish, and sprinkle with the remaining Parmesan cheese. Transfer the soufflé to the oven, placing it on a baking sheet, and turn down the heat immediately to 190˚C/375˚F/gas mark 5.

Cook for 35-40 minutes, or until the soufflé is well risen and golden brown, then serve absolutely immediately.


Preheat the oven to 200˚C/400˚F/gas mark 6.

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