A technically challenging Turkish egg dish, fish soufflé is made by carefully folding whipped egg whites into a fish béchamel sauce and baking it until risen. Getting the mixture to the right consistency is key to helping the soufflé rise without collapsing in the oven.
Melt the butter and add the flour; cook for 2 minutes. Gradually pour in the milk and stir for 8 minutes, until thickened. Add the steamed fish and dill and stir to combine.
Add the egg yolks to the warm sauce one at a time with the salt, stirring after each addition.
Beat the egg whites for 8 minutes, until they hold stiff peaks.
Fold the whipped egg whites into the sauce with an up-and-over motion, then divide the mixture among the ramekins. Bake in a preheated 190°C / 375°F oven for 20 minutes, until risen and golden.
Do not open the oven door during baking; a sudden drop in temperature can collapse the soufflé. Contains wheat (gluten), fish, dairy (milk, butter), and egg.
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