Spinach souffle with anchovies

Name: spinach souffle with anchovies
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: French
Ingredients: 1 business suit leaf spinach freezer, 450 g; 4 tablespoons butter; 3 tablespoons bread crumbs; 4 Eggs split; 4 anchovy fillets (from can), finely chopped; 2 tablespoons flour; 150 ml Full Milk; (freshly grated) nutmeg; 100 g grated spicy cheese eg grana padano

A tasty French recipe. The side dish contains the following ingredients: fish, leaf spinach (frozen, 450 g), butter, breadcrumbs, eggs (split), anchovy fillets ((from can), chopped), flour, whole milk, (freshly grated) nutmeg and grated spicy cheese ( eg grana padano).

Ingredients

Kitchen Stuff

soufflé shape (1.5 liter capacity)

Directions

Spinach (in microwave) thaw. Drain in the sieve and press out as much liquid as possible with a convex side of the spoon.
Preheat oven with baking tray to 200 ° C. Mix the soufflé mold with 1 tbsp butter. Cover the wall and the bottom with breadcrumbs. In fat-free bowl of proteins with a pinch of salt, mix with mixer until stiff peaks. Melt the remaining butter and anchovy fillets in the saucepan. Flour 1 min. Stir in the milk in portions and heat until thick, smooth sauce is formed. Add spinach and season to taste with salt, pepper and nutmeg. From fire yolks beat one by one through sauce. Stir some of the egg white through the spinach mixture, lightly slice the rest of the egg white foam. Pour mixture into mold and sprinkle cheese over it. Boil the soufflé in about 30 minutes and bake until tender. Do not open the oven in the interim, lower the oven temperature to 175 ° C after 10 minutes. Serve Soufflé directly from the oven.