Fish Souffle with Millet

Put the fish fillet in the freezer of the refrigerator for 10 min, if you like, because it will be easier to cut.

Then cut the fish into 1/2 cm cubes and mix with the juice of one lemon, the pepper and the salt.

Scrape the carrot, rinse it, cut it finely into cubes and simmer it with the millet in the water for 10 min with the lid closed on low heat. Add the milk. Let the porridge simmer for another 10 min, then drain it in a sieve.

Preheat the oven to 200 °C. Grease an ovenproof souffle dish.

Separate the eggs into yolks and whites. Mix the vegetable millet with the marinated fish, the chopped basil and the egg yolks. Beat the egg whites until stiff, fold in the arrowroot flour. Gently fold the snow into the fish mixture.

Fill the dough into the mold and bake for half an hour. Serve the soufflé on the spot.

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