Fish soufflé, perfect & tasty!

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You need to prepare halibut.
Use butter.
Prepare Paprika.
Use flour.
Prepare milk.
You need eggs.
Provide cream.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 after you start cooking and again at the very end. Your palate are going to be the final guide here, so taste often.

Boil fish in boiling water 15 minutes. Cook and flake-make sauce of flour,butter and milk in double boiler..
Cool, then stir in fish. Fold in stiffly beaten whites of eggs and whipped cream..
Bake @ 325 45 minutes in well-buttered mold set in pan of hot water. Serve with cream sauce..

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