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 60 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Margarine 30 g
6. 6 Semolinapack 700 g ≈ $2.20 7 g
7. 7 Plain yogurtpack 300 g ≈ $2.10 7 g

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

Method

1. Slice the carrot¹ into rounds

2. Boil the white² cabbage in salted water for 5 minutes

3. Blend the vegetables, then stir in the yogurt

4. Add the hake³ fillet and blend until smooth

5. Mix in the egg, seasonings, and cornstarch

6. Spread the mixture into a buttered baking dish

7. Bake for 15–20 minutes at 350°F (180°C)