One of Turkey's more technical egg dishes, fish soufflé is made by whisking separated egg whites to stiff peaks and carefully folding them into a fish-based béchamel before baking until risen. Getting the consistency right is the key to keeping the soufflé from collapsing in the oven.
Melt the butter, add the flour and cook for 2 minutes, then pour in the milk gradually, stirring for 8 minutes until thickened, and fold in the steamed fish and dill.
Whisk the egg yolks with the salt into the slightly cooled sauce one at a time.
Whisk the egg whites for 8 minutes until stiff peaks form.
Fold the whisked whites into the sauce with an upward motion, divide among ramekins and bake in an oven preheated to 190°C for 20 minutes until risen and golden.
Don't open the oven door during baking; a sudden loss of heat will collapse the soufflé. Allergens: contains fish, milk and dairy (milk, butter), egg.
Folding the egg whites in with an upward motion rather than stirring in circles keeps more air bubbles intact.
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