Shrimp soufflé

Take canned salmon instead of shrimp. For vegetarians, replace the shrimp with 250 grams of drained cooked spinach (frozen) and 50 grams of grated cheese.

Preheat the oven to 180 ° C. Split the eggs, possibly with the help of an egg guide, into yolks and egg whites.

Melt the butter and add the flour. Stir well and let the roux simmer for 2 minutes.

Gradually add the milk, little by little. Heat and continue to stir to a smooth sauce.

Stir in the egg yolks with the wine, chives and salt and pepper. Beat the egg whites stiffly in a fat-free bowl.

Take the sauce from the heat source and stir in the yolk mixture and 200 grams of shrimp.

Spat the sauce lightly through the egg whites and fill the baking dish for a maximum of 3/4.

Turn the oven temperature to 200 ° C, place the dish in the middle of the hot oven and fry the soufflé in 25-30 minutes. Garnish with the remaining shrimps. Serve immediately to prevent sagging.