Whitebait Souffle

Published Feb 25, 2015


  • 1 cup milk
  • 2 slices crustless bread
  • 1 tbsp butter
  • 2 egg yolks
  • 2 cloves garlic, crushed
  • salt and pepper to taste
  • 400 gms whitebait


  1. Preheat oven to 200 degrees C
  2. Into a blender put milk, bread, butter, egg yolks, garlic and salt and pepper. Process to a puree
  3. Remove to a large basin and fold through the whitebait
  4. In another basin beat the egg whites until they stand in stiff peaks.
  5. Fold the egg whites through the whitebait mixture and turn into a buttered souffle dish. Bake for 20 minutes or until risen and golden.