Low Calorie Fish Souffle with Dill Sauce

Recipe Description

Recipe Ingredients

½ lb flounder filet
1 small onion peeled and quartered
1 small carrot pared and sliced
2 large parsley sprigs
1 bay leaf
1 ¼ teaspoon salt
1 teaspoon pepper
3 cups water
¼ cup diet imitation margarine
3 tablespoons cornstarch
4 egg yolks lightly beaten
5 egg whites at room temperature
¼ teaspoon dill weed

Instructions

Combine first 8 ingredients in saucepan and simmer uncovered 25 minutes until fish flakes easily. Strain and reserve liquid. Cool fish slightly and flake or chop, finely. Melt margarine over low heat; remove and blend in cornstarch; gradually add ¾ cup fish stock. Cook over medium heat, stirring constantly until mixture comes to a boil; cook 1 minute longer, stirring. Cool 5 minutes, stirring often. Beat in egg yolks, 1 at a time, well. Set aside. Beat egg whites until stiff, but not dry. Carefully fold into egg yolk mixture. Pour ½ mixture into 1 ½ quart ungreased soufflé dish, then sprinkle fish evenly over egg mixture. Pour in remaining egg mixture. Set dish in pan of hot water. Bake 350° for 1 hour or until knife comes out clean. Serve immediately with dill sauce. Dill Sauce: melt ¼ cup diet margarine over low heat. Blend in 2 tablespoons cornstarch. Gradually add 1 ¼ cup fish stock and ¼ teaspoon dill weed. Cook, stirring constantly, over medium heat until mixture comes to a boil. Cook 1 more minute. Keep warm until ready to serve, makes 4 servings.