Fish Fillet with Omelette - Soufflé, Baked

Cut the fish fillets into suitable-sized pieces and dry them with absorbent paper towels to remove excess moisture. This step is essential for achieving even browning. Heat a pan over medium heat, adding a little oil, then brown the fish fillets on both sides until they become golden and crispy. Once they are ready, remove them onto a platter lined with absorbent paper towels to absorb the excess oil and let them cool. Season them with salt and freshly ground pepper to taste, then break them into smaller pieces.

In the same pan, use the remaining oil to brown the pieces of celery, which will add a delicious flavor to the dish. Remove the celery from the pan and set it aside, preparing to assemble the soufflé omelet.

For the soufflé omelet, start by separating the egg whites from the yolks. Whisk the yolks with a pinch of salt until creamy and they change color, then gradually add the flour, stirring continuously to avoid lumps. Dilute the mixture with milk, then season with pepper. Beat the egg whites until stiff peaks form, then carefully fold them into the yolk mixture, being careful not to lose the air from the egg whites.

Heat the butter well in an ovenproof dish placed in the preheated oven at 200 degrees. Pour the egg mixture into the dish and bake for about 10 minutes at 180 degrees until the omelet becomes fluffy and browned. After baking, let it cool slightly.

Meanwhile, prepare a delicious mixture of sour cream, browned celery, and half of the finely chopped celery leaves. This mixture will add creaminess and flavor to the dish. Evenly distribute this mixture over the first soufflé omelet, leveling it with a spatula. Then, arrange the pieces of fish on top, followed by slices of lemon, diced tomatoes, or tomato paste to add a fresh taste. Sprinkle the remaining celery leaves along with dried sage or mint, to taste, or fish spices.

Cover everything with the second soufflé omelet and grate cheese on top for a delicious crust. Place the dish in the preheated oven and bake for 10-15 minutes at 180 degrees until the cheese melts and forms a golden crust. Serve the dish sliced, either warm or cold, depending on your preferences, and enjoy a savory, flavorful dish.

 Ingredients: -500 g white fish fillet -oil -1 root celery, suitable (the size of a tennis ball), chopped -400 g sour cream -1 green celery leaf, finely chopped / 1 teaspoon dried celery leaf, crushed -lemon slices, to taste -130 g fresh tomatoes, finely chopped or tomato paste -salt -pepper, freshly ground -sage and/or mint (dried) or fish spices (in a packet), to taste -grated cheese For 2 omelets - soufflé -4 eggs -4 tablespoons flour or 2 tablespoons flour + 2 tablespoons starch -250 ml milk -salt -pepper, freshly ground -100 g butter

 Tags:  eggs cheese tomatoes broth milk unt flour oil sour cream over lemon omelette