Hake Soufflé

1. 1 Carrots≈ $1.50 per kg 16 g
2. 2 White cabbagepack 1.2 kg ≈ $2.40 30 g
3. 3 Hake filletpack 600 g ≈ $6.50 120 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Margarine 10 g
6. 6 Semolinapack 700 g ≈ $2.20 7 g
7. 7 Plain yogurtpack 300 g ≈ $2.19 7 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the carrot¹ into rounds and shred the cabbage coarsely.

2. Boil the carrots¹ and cabbage in salted water for 8 minutes until tender, then drain.

3. Preheat the oven to 350°F (180°C). Blend the cooked vegetables, then stir in the yogurt.

4. Cut the hake³ fillet into pieces, add to the vegetables, and blend until smooth.

5. Add the egg, salt, and semolina⁶, mix well, and let rest for 10 minutes.

6. Grease a baking dish with margarine, spread the mixture evenly inside.

7. Bake for 15–20 minutes at 350°F (180°C) until golden and set, then serve warm.