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Snapper, cheese & avocado souffle


  • Put the fish in an ovenproof dish, in one layer. Top with a few dollops of butter, season and briefly cook under a preheated overhead grill for a few minutes. Remove. 
  • At the same time, gently melt 40 gm butter in a heavy-bottomed pot. Then add the flour and briefly cook, continually stirring until well combined. 
  • Add the hot milk, all at once, and whisk vigorously. Simmer until reasonably thick. 
  • Beat the egg yolks until thick and pale. Then add to the sauce, together with 115 gm grated cheese and seasonings. Whisk well until the cheese has melted and transfer the mixture to a bowl.
  • Preheat oven to 190°C fan forced (210°C normal). 
  • Whisk the egg whites with a pinch of salt in another bowl until stiff peaks form using an electric hand mixer. 
  • Then gently fold some of the sauce into the egg whites, before folding in the rest. 
  • Place a piece of fish in 4 small ovenproof dishes (or one large one) and top with some avocado. Then spoon the mixture over, sprinkle with grated cheese and cook in the oven for about 10-12 mins until well risen and golden brown. 
  • Serve with a green salad on the side.


  • 4 x 180 gm snapper fillets
  • 60 gm butter
  • sea salt & freshly ground pepper
  • 2 tbsp plain flour
  • 300 ml hot milk
  • 4 large eggs, separated
  • 115+ gm grated tasty cheese
  • 1-2 avocadoes, thickly sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm