Cheese recipes

Brown rice, grilled greens and green pesto bowl

40 minutes

Cheese recipes

Roasted tomato sauce with ricotta and pine nuts

10 minutes

Cheese recipes

Rainbow Ricotta cakes with chipotle bacon

20 minutes

Bacon recipes

Smoked trout salad with ricotta fritters and buttermilk dressing

10 minutes

Cheese recipes

Home-made Ricotta cheese with exotic tomato salad

5 minutes

Cheese recipes

Italian wholewheat pancakes with spinach-and-Parmesan sauce

20 minutes

Avocado recipes

Nachos with cheese sauce and jalapeños

30 minutes

Cheese recipes

Grilled Camembert, artichoke and basil pesto ciabatta sandwiches

5 minutes

Cheese recipes

White cheese soufflé with trout

15 minutes

White cheese soufflé with trout

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 250 g fillet fresh trout
2 T ground almonds
Sea salt and freshly ground black pepper, to taste
2 t butter

For the soufflé:

2 T butter
2 T flour
1 cup full-cream milk, heated
4 free-range egg yolks, lightly beaten
60 g goat’s-milk feta, crumbled
50–60 g chevin, crumbled
Sea salt and freshly ground black pepper, to taste
2 T dill, chopped
5 free-range egg whites

Method

Preheat the oven to 200°C. Skin the trout or ask the fishmonger to do it for you. Season and dust with the ground almonds, and place in a well-buttered 28 x 5 cm ovenproof baking dish.

To make the soufflé, melt the butter in a saucepan, then stir in the flour until smooth. Whisk in the milk and keep whisking until it boils and thickens. Pour into a bowl and whisk in the egg yolks and all the cheese. Season and add the dill.

Beat the egg whites with a pinch of salt until stiff. Add a little to the soufflé mixture, then fold in the rest. Spoon over the trout. Refrigerate until you’re ready to bake it, or bake immediately for 15 minutes or until puffed, golden and cooked through.

Cook's note: This isn’t a fancy high-rise paper-collared soufflé. The mixture is simply spooned over almond-dusted fresh trout and baked until puffed and golden. Delicious served with a simple chicory salad.

Browse more cheese recipes here.

Spinach lasagne

Pot bread

Italian fondue

Brown rice, grilled greens and green pesto bowl

Roasted tomato sauce with ricotta and pine nuts

Twice-baked cheese soufflés

Cheesy chicken quesadillas

Rainbow Ricotta cakes with chipotle bacon

Carbonara with chunky pork

Smoked trout salad with ricotta fritters and buttermilk dressing

Home-made Ricotta cheese with exotic tomato salad

Italian wholewheat pancakes with spinach-and-Parmesan sauce

Nachos with cheese sauce and jalapeños

Grilled Camembert, artichoke and basil pesto ciabatta sandwiches

White cheese soufflé with trout

White cheese soufflé with trout

Ingredients

Method